Table 1 Characteristics of patients with a positive food challenge
From: Exhaled nitric oxide decreases after positive food-allergen challenge
Age (y.m) | Gender | Food | Food-specific IgE titres (kU/L) | Reaction Score (1 [very mild] to 5 [anaphylactic shock]*) | Respiratory reaction (as defined in the text) | Decreased FeNO at 60 minutes(>6 ppb) | Decreased FeNO at 90 minutes (>6 ppb) |
|---|---|---|---|---|---|---|---|
9.9 | F | Peanut | 0.95 | 2 | Y | Y | Y |
9.8 | F | Peanut | 8.28 | 3 | Y | Y | N |
8.6 | M | Peanut | 1.07 | 1 | N | N | N |
10.1 | F | Peanut | 18.6 | 2 | N | N | Y |
6.8 | M | Peanut | 31.6 | 3 | Y | Y | Y |
6.9 | M | Peanut | 2.93 | 3 | Y | Y | Y |
6.5 | M | Peanut | 6.71 | 2 | N | N | N |
5.1 | M | Milk | 4.75 | 2 | N | N | N |
5.1 | F | Hazelnut | 7.04 | 2 | N | N | Y |
3.5 | M | Hazelnut | <0.35 | 1 | N | N | N |
7.1 | M | Tree nut | 2.50 | 3 | Y | N.A. | N.A. |
5.1 | F | Tree nut | 1.91 | 3 | Y | Y | Y |
9.2 | F | Raw egg | 1.58 | 2 | Y | N | N |
9.9 | F | Raw egg | 2.07 | 2 | N | Y | Y |
5.7 | F | Boiled egg | 2.92 | 2 | N | Y | N.A. |
7.5 | F | Boiled egg | 8.6 | 2 | Y | N | N |