Table 2.
Prevalence (%) of the eight most common food allergens in adults in the U.S. and the EU [3,21]. Numbers shown represent the average (95% CI) of data collected at centers in different locations.
| Food | U.S. | EU | |
|---|---|---|---|
| Self-Reported | Self-Reported | Challenge-Confirmed | |
| Cow’s milk | 1.9 (1.8–2.1) | 6.0 (5.7–6.4) | 0.6 (0.5–0.8) |
| Wheat | 0.8 (0.7–0.9) | 3.6 (3.0–4.2) | 0.2 (0.2–0.3) |
| Egg | 0.8 (0.7–0.9) | 2.5 (2.3–2.7) | 0.1 (0.01–0.2) |
| Tree nuts | 1.2 (1.1–1.3) | 2.2 (1.8–2.5) | 0.3 (0.1–0.4) |
| Peanut | 1.8 (1.7–1.9) | 1.3 (1.2–1.5) | 0.2 (0.2–0.3) |
| Fish | 0.9 (0.8–1.0) | 1.3 (0.9–1.7) | 0.5 (0.08–0.8) |
| Shellfish | 2.9 (2.7–3.1) | 1.3 (0.9–1.7) | 0.1 (0.02–0.2) |
| Soy | 0.6 (0.5–0.7) | 0.4 (0.3–0.6) | 0.1 (0.06–0.3) |