Food allergens Egg white Cow’s milk β-lactoglobulin α-lactalbumin Beef Almond Peanut Egg yolk Goat’s milk Rice
Egg white (n = 49) 35 (71.4) 27 (55.1) 25 (51.0) 21 (42.9) 20 (40.8) 21 (42.9) 24 (49) 19 (38.8) 15 (30.6)
Cow’s milk (n = 60) 35 (58.3) 43 (71.7) 37 (61.7) 28 (46.7) 19 (31.7) 19 (31.7) 18 (30) 22 (36.7)
12 (20)
β-lactoglobulin (n = 44) 27 (61.4) 43 (97.7) 26 (59.1) 22 (50) 15 (34.1) 14 (31.8) 13 (29.5) 18 (40.9) 11 (25)
α-lactalbumin (n = 37) 25 (67.6) 37 (100) 26 (70.3) 21 (56.8) 15 (40.5) 14 (37.8) 14 (37.8) 20 (54.1) 10 (27.0)
Beef (n = 31) 21 (67.7) 28 (90.3) 22 (71) 21 (67.7) 14 (45.2) 11 (35.5) 14 (45.2) 17 (54.8) 10 (32.3)
Almond (n = 27) 20 (74.1) 19 (70.4) 15 (55.6) 15 (55.6) 14 (51.9) 16 (59.3) 17 (63)
15 (55.6)
13 (48.2)
Peanut (n = 26) 21 (80.8) 19 (73.1) 14 (53.8) 14 (53.8) 11 (42.3) 16 (61.5) 15 (59.7) 12 (46.1) 9 (34.6)
Egg yolk (n = 26) 24 (92.3) 18 (69.2) 13 (50) 14 (53.8) 14 (53.9)
17 (65.4)
15 (57.7) 14 (53.9) 11 (42.3)
Goat’s milk (n = 24) 19 (79.2) 22 (91.7) 18 (75) 20 (83.3) 17 (70.8) 15 (62.5) 12 (50) 14 (58.3) 9 (37.5)
Rice (n = 19) 15 (78.9) 12 (63.2) 11 (57.9) 10 (52.6) 10 (52.6) 13 (68.4) 9 (47.4) 11 (57.9) 9 (47.4)