Incidence and risk factors for food hypersensitivity in UK infants: results from a birth cohort study

Table 2 Characteristics of participants with food hypersensitivity and their controls at initial assessment

	Participants with food hypersensitivity (n = 41)	Control participants (n = 82)	p value
Median (IQR) age of child, months	9.3 (5.7–17.0)	14.9 (10.1–20.2)	0.024
Diagnostic criteria: positive DBPCFC	41 (100 %)
History of anaphylaxis	0 (0 %)
Presenting symptoms
Gastrointestinal	11 (26.8 %)
Cutaneous (eczema and/or urticaria)	22 (46.3 %)
Respiratory	4 (9.7 %)
Other	3 (7.3 %)
None	1 (2.4 %)
How soon did symptoms appear, minutes (SE) [Range]	170 (118) [0–4320]
Positive specific IgE (≥0.35 kU/l)	21 (51.2 %)
Median specific IgE, kU/l	1.85 (0.85–3.81)
Positive SPT (≥3 mm)	17 (41.4 %)
Median SPT weal diameter, mm	5.00 (3.00–6.25)
Eczema	32 (78.1 %)	45 (54.9 %)	0.005
Wheeze	17 (41.5 %)	21 (25.6 %)	0.054
Rhinitis	14 (34.1 %)	11 (13.4 %)	0.007

Assessment refers to the assessment of cases at presentation with food hypersensitivity and the equivalent assessment of their controls. Figures represent numbers (%) or mean (SD) or median (IQR)
Specific IgE and SPT data refer to the specific food that is being assessed in individual participants, where there is more than one food, the highest result is taken as representative. One case had no presenting symptoms as they were found to have a positive specific IgE to peanut on assessment as a control participant. P values represent a comparison between case of food hypersensitivity and controls; Chi squared test for categorical data, Mann–Whitney U test for non-parametric data or a two-sample t test for parametric data
DBPCFC double-blind, placebo-controlled food challenge

ISSN: 2045-7022