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Table 1 Results of skin tests and specific IgE work-up study for each patient accordingly to their clinical history

From: Cross-reactive LTP sensitization in food-dependent exercise-induced urticaria/anaphylaxis: a pilot study of a component-resolved and in vitro depletion approach

Patient SPT SPPT sIgE (kUA/L)
I
Total IgE = 14kU/L
LTP—pos.
Profilin—pos.
n.a. Pru p 1 < 0.35
Pru p 3 = 11.00
Pru p 4 < 0.35
Apple = 4.21
II
Total IgE = 297kU/L
Apple—neg.
Peach— neg.
Orange— pos.
Strawberry—pos.
Banana— neg.
Kiwi—neg.
Tomato—neg.
Hazelnut—pos.
Peanut—neg.
Almond—neg.
Soy— neg.
Oat—neg.
Maize—neg.
Rye—neg.
Wheat—neg.
Cow milk—neg.
Egg yolk—neg.
Egg white—neg.
Apple—pos.
Peach—neg.
Orange—pos.
Strawberry—neg.
Banana—neg.
Kiwi—pos.
Mango—neg.
Tomato—neg.
Hazelnut—pos.
Walnut—pos.
Peanut—neg.
Apple = 7.97
Orange = 3.83
Walnuts = 21.10
Strawberry = 13.10
Banana = 4.26
Kiwi = 3.36
Tomato = 1.28
Mango = 0.69
Maize = 11.30
Peanut = 7.07
III
Total IgE = 280kU/L
Wheat—pos.
Peanut—neg.
Soy—neg.
Cow’s milk—neg.
Egg white—neg.
Cod—neg.
Wheat—pos Wheat = 0.96
α—amylase < 0.10
Gliadin < 0.10
ω-5-gliadin (Tri a 19) < 0.10 egg white < 0.10
  1. LTP lipid transfer protein, n.a. not available, neg. negative, pos. positive, sIgE specific IgE, SPT skin prick test, SPPT skin prick to prick test