Table 3– Performance of the prediction model in 674 randomly selected traditional and industrial bakers
ScoreTotal
LowIntermediateHigh
Predicted IgE sensitisation
 Subjects n372163139674
 Wheat and/or α-amylase allergens9.3±0.019.8±0.442.7±1.118.7±0.6
Observed IgE sensitisation n
 Subjects n365158135658
 Wheat and/or α-amylase allergens47 (12.9)29 (18.4)56 (41.5)132 (20.1)
 Wheat IgE ≥0.7 kU·L−121 (6.0)18 (11.4)46 (34.1)85 (12.9)
 α-Amylase IgE ≥0.7 kU·L−129 (8.0)19 (12.0)22 (16.3)70 (10.6)
  • Data presented as mean±sem or n (%), unless otherwise indicated. Total numbers in each score group are shown in bold. IgE: immunoglobulin E.