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

From: “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

Food allergen Healthcare workers Allergic population
# of participants [n = 17] a % of participants a # of participants [n = 20]a % of participantsa
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
  1. a Sum is not equal to number of participants and percentage due to multiple responses