Allergen groups Graves'disease (n=149) Hashimoto's thyroiditis(n=110) Controls (n=65) Total
F17(hazelnut) 13a (8, 7%) 1a (0, 9%) 2 (3, 1%) 16 (4, 9%)
F35 (potato) 16b,c (10, 7%) 3b (2, 7%) 1c (1, 5%) 20 (6, 2%)
F85 (celery) 24d (16, 1%) 5d (4, 5%) 4 (6, 2%) 33 (10, 2%)
F31(carrot) 25e (16, 8%) 6e (95, 5%) 4 (6, 2%) 35 (10, 8%)
F25 (tomato) 10f (6, 7%) 1f (0, 9%) 0 11 (3, 4%)
F33(Orange) 17g,h (11, 4%) 3g (2, 7%) 1h (1, 5%) 21 (6, 5%)
F4 (wheat flour) 22i (14, 8%) 4i (3, 6%) 1 (4, 6%) 29 (9%)
Total 149 110 65 324
aP<0.01, bP<0.03, cP<0.04, dP<0.01, eP<0.01, fP<0.03, gP<0.02, hP<0.03 and iP<0.01,with Yates' corrections.
Table 5: The prevalence of food allergen-specific IgE levels in patients with autoimmune thyroid diseases and controls.