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Table 2 Food sensitization objectified by percentage of each kind of food

From: Assessing eosinophilic cationic protein as a biomarker for monitoring patients with eosinophilic esophagitis treated with specific exclusion diets

Nuts

19%

Rice/Vegetables

19%

Gluten

18%

Milk

13%

Peach

11%

Egg

9%

Banana/Kiwi

8%

Fish

2%

Meat

Anisakis

Solanaceae

Cocoa

Other fruits

<1%