Table 7.
Characteristics of patients with food allergy.
| n (%) | |
|---|---|
| Total | 18 (1.4) |
| Sex | |
| Female | 11 (61) |
| Male | 7 (39) |
| Atopy | 9 (50) |
| Comorbidity | 15 (83) |
| Clinic | |
| Urticaria, without angioedema | 12 (67) |
| Urticaria, with angioedema | 2 (11) |
| Rhinitis | 2 (11) |
| Angioedema, without urticaria | 1 (5.5) |
| Anaphylaxis1 | 1 (5.5) |
| Food | |
| Peanut | 5 (33) |
| Egg | 4 (22) |
| Soy | 2 (11) |
| Apricot 2 | 1 (5.6) |
| Peach 2 | 1 (5.6) |
| Others 3 | 6 (33.5) |
1 Peanut.2 Apricot-birch and peach-mugwort cross-sensitivity.3 Hazelnut (n = 1), apple (n = 1), strawberry (n = 1), wheat flour (n = 1), fish (n = 1), lobster (n = 1).