“If we are waiting for the numbers alone, we will miss the point”: a qualitative study of the perceived rise of food allergy and associated risk factors in the Greater Accra Region, Ghana

Table 3 Most frequently reported or presented food allergens at healthcare institutions

Food allergen	Healthcare workers		Allergic population
Food allergen	# of participants [n = 17] ^a	% of participants ^a	# of participants [n = 20]^a	% of participants^a
Peanut	10	59	8	36
Fruits (e.g. pineapple)	7	41	9	41
Seafood (e.g. fish, shrimps, prawn)	6	35	6	27
Vegetable (e.g. kontombire)	5	29	5	23
Tubers (e.g. yam, cassava)	4	24	3	14
Sesame	3	18	-	-
Egg	3	18	4	18
Milk	3	18	3	14
Cowpea	2	12	2	9
Soy	-	-	2	9
Corn	2	12	1	3

^a Sum is not equal to number of participants and percentage due to multiple responses

ISSN: 2397-0642