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- W1938023800 abstract "The total scores ≥100 points were recorded in five egg white, two milk and four wheat challenges. The distribution of the total scores was not different among the target foods, and in total, 44.9% had at otal score≤10 points, 46.9% were between 11 to 40 points, and 8.1% were ≥41 points. A significant correlation coefficient was detected between the TS/Pro and sIgE for egg white (r=0.24, p<0.001), ovomucoid (r=0.28, p<0.001), milk (r=0.23, p<0.001), wheat (r=0.36, p<0.001), and omega-5 gliadin (r=0.41, p<0.001). Conclusion" @default.
- W1938023800 created "2016-06-24" @default.
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- W1938023800 date "2013-07-01" @default.
- W1938023800 modified "2023-09-27" @default.
- W1938023800 title "Quantitative evaluation of the symptoms provoked during the oral food challenge using the Anaphylaxis Scoring Aichi (ASCA)" @default.
- W1938023800 doi "https://doi.org/10.1186/2045-7022-3-s3-p105" @default.
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