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©2014 Baishideng Publishing Group Inc.
World J Gastroenterol. Dec 7, 2014; 20(45): 17190-17195
Published online Dec 7, 2014. doi: 10.3748/wjg.v20.i45.17190
Published online Dec 7, 2014. doi: 10.3748/wjg.v20.i45.17190
Table 2 Type of foods most frequently inducing test positivity
| Food | Total reactions | Level 2 | Level 3 |
| Milk | 32 | 23 | 9 |
| Lettuce | 20 | 14 | 6 |
| Brewer’s yeast | 15 | 7 | 8 |
| Pork | 12 | 8 | 4 |
| Coffee | 12 | 8 | 4 |
| Rice | 11 | 2 | 9 |
| Sole | 11 | 11 | 0 |
| Asparagus | 10 | 9 | 1 |
| Tuna | 10 | 10 | 0 |
| Egg | 9 | 6 | 3 |
| Tomato | 9 | 8 | 1 |
| Grain | 8 | 5 | 3 |
| Shrimps | 8 | 8 | 0 |
| Chemical yeast | 8 | 6 | 2 |
- Citation: Caselli M, Zuliani G, Cassol F, Fusetti N, Zeni E, Lo Cascio N, Soavi C, Gullini S. Test-based exclusion diets in gastro-esophageal reflux disease patients: A randomized controlled pilot trial. World J Gastroenterol 2014; 20(45): 17190-17195
- URL: https://www.wjgnet.com/1007-9327/full/v20/i45/17190.htm
- DOI: https://dx.doi.org/10.3748/wjg.v20.i45.17190