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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%