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%) |