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

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

  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
  1. 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)
  2. 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
  3. DBPCFC double-blind, placebo-controlled food challenge
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