3.2 Serum IgE to FAs in children with AD
90/100 study subjects (90%) were sensitised to at least one tested FA.
The most prevalent sensitised food was cow’s milk protein: any cow’s
milk proteins (60%), including β-lactoglobulin (44%), α-lactalbumin
(37%), and casein (15%); followed by egg white (49%), beef (31%),
almond (27%), egg yolk (26%), peanut (26%), goat’s milk (24%), and
rice (19%) (Figure 1).