TABLE 2.

Components of food intake and its percentage in study participants.

Components			Percentage (%)									P value
Cereals	Intake amount (g)		<100	100–175	175–250	250–325	325–400	400–475	475–550	550–625	≥625
	Cereals (%)	allergic	0.0	15.9	2.3	29.5	27.3	2.3	13.6	6.8	2.3	0.918
		non-allergic	0.0	4.9	0.0	36.6	29.3	14.6	7.3	2.4	4.9
Vegetables	Intake amount (g)		<100	100–200	200–300	300–400	400–500	500–600	≥600
	Vegetables (%)	allergic	2.3	18.2	6.8	27.3	38.6	6.8	0.0			0.014
		non-allergic	2.4	4.9	4.9	29.3	36.6	17.1	4.9
Fruits	Intake amount (g)		<100	100–200	200–300	300–400	400–500	500–600	≥600
	Fruits (%)	allergic	13.6	13.6	34.1	25.0	9.1	4.5	0.0			0.779
		non-allergic	7.3	17.1	39.0	29.8	2.4	4.9	2.4
Soybeans	Intake amount (g)		<20	20–40	40–60	60–80	≥80
	Soybeans (%)	allergic	11.4	15.9	34.1	29.5	9.1					0.046
		non-allergic	9.8	50.0	25.0	0.0	9.1
Animals food	Intake amount (g)		<50	50–100	100–150	150–200	200–250	250–300	300–350	350–400	≥400
	Meat (%)	allergic	4.5	4.5	27.3	0.0	15.9	25.0	11.4	4.5	6.8	<0.001
		non-allergic	14.6	53.7	12.2	0.0	4.9	4.9	2.4	2.4	4.9
	Intake amount (g)		<50	50–100	100–150	150–200	≥200
	Fish and shrimp (%)	allergic	25.0	15.9	22.7	25.0	11.4					0.002
		non-allergic	22.0	58.5	19.5	0.0	0.0
	Intake amount (g)		<25	25–50	50–75	≥75
	Egg (%)	allergic	18.2	20.5	52.3	9.1						0.033
		non-allergic	19.5	68.3	4.9	7.3
Condiments	Intake amount (g)		<25	25–50	≥50
	Oil (%)	allergic	11.4	52.3	36.4							<0.001
		non-allergic	46.3	48.8	4.9
	Intake amount (g)		<6	6–12	≥12
	Salt (%)	allergic	4.5	88.6	6.8							<0.001
		non-allergic	58.5	41.5	0.0

Forty-four out of 85 individuals had suffered from allergy. Significant p-values are indicated in bold font.