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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
  1. M: male, F: female, Y: yes, N: no
  2. * according to (11).