Table 1 Frequency distributions of food sensitization in children with eczema
From: P92 - The prevalence of food sensitisation in children suffering from eczema
Milk proteins | 27 | 25,00% |
|---|---|---|
Egg white | 22 | 21,00% |
a-lactabumin | 21 | 20,00% |
Egg yolk | 12 | 11,00% |
β-lactoglobulin | 10 | 9,00% |
Wheat | 8 | 7,00% |
Casein | 3 | 3,00% |
Soy | 3 | 3,00% |
Cod fish | 1 | 1,00% |
Beef | 0 | 0% |
Total | 39 | 100% |