Overall cohort (n = 1096) HE (n = 609) CM (n = 457) Wheat (n = 138) Peanut (n = 90)
Age, years 5.0 (2.3–8.6) 4.7 (2.3–8.3) 5.0 (2.4–8.5) 4.2 (2.2–6.9) 8.5 (6.5–10.7)
Sex, male 674 (61%) 384 (63%) 274 (60%) 87 (63%) 54 (60%)
History of anaphylaxis to causative food 320 (29%) 116 (19%) 135 (30%) 39 (28%) 28 (31%)
Complete elimination of causative food 425 (39%) 98 (16%) 166 (36%) 50 (36%) 57 (63%)
Complication of allergic disease
Atopic dermatitis 747 (68%) 414 (68%) 325 (71%) 99 (72%) 58 (64%)
Bronchial asthma 287 (26%) 168 (28%) 124 (27%) 47 (34%) 24 (27%)
Allergic rhinitis 210 (19%) 120 (20%) 77 (17%) 28 (20%) 32 (36%)
Multiple food allergy† 277 (25%) 184 (30%) 187 (41%) 83 (60%) 18 (20%)
Total IgE level (IU/L) 455 (137–1060) 444 (121–1190) 487 (150–996) 515 (162–1055) 765 (356–1310)
Antigen-sIgE level (kUA/L)
N.A.
Egg white 10.5 (3.5–30) Milk 10.9 (2.9–33.9) Wheat 17.3 (3.8–45.5) Peanut 12.3 (4.2–26.7)
Component sIgE level (kUA/L)
N.A.-
Ovomucoid 4.8 (1.3–18.9) Casein (n =446) 8.0 (2.0–29.3) Omega-5 gliadin 0.9 (0.3–3.5) Ara h 2 6.2 (2.1–16.5)
Low-dose reactivity (low dose: ≤250 mg HE protein, ≤102 mg CM protein, ≤53 mg wheat protein, or ≤133 mg peanut protein) 261 (24%) 72 (12%) 126 (28%) 30 (22%) 43 (48%)