Growth Parameters Impairment in Patients with Food Allergies

Table 2

Food implicate with Non-IgE- and IgE-mediated food allergens in patients evaluated in food allergy out-patient clinic from Clinical Hospital of Federal University of Uberlandia, Brazil.

Food implicate	Allergy type		Total (𝑛: 228)
	Non-IgE-mediated (𝑛: 168)	IgE-mediated (𝑛: 75)
Cow’s milk	152 (90.48%)	59 (78.67%)	211 (92.54%)
Hen’s egg	23 (13.69%)	38 (50.67%)	61 (26.75%)
Soy	29 (17.26%)	13 (17.33%)	42 (18.42%)
Wheat	19 (11.31%)	10 (13.33%)	29 (12.72%)
Corn	23 (13.69)	8 (10.67%)	31 (13.59%)
Chicken	4 (2.38%)	2 (2.67%)	6 (2.63%)
Beef	3 (1.78%)	2 (2.67%)	5 (2.19%)
Pork	2 (1.19%)	2 (2.67%)	4 (1.75%)
Fish	2 (1.19%)	—	2 (0.88%)
Other foods	11 (6.55%)	6 (8.00%)	17 (7.46%)