Figure 1 Self-reported history and sIgE distribution of sensitized fish subjects . Self reported history of (A) sensitized fish subjects (n=166), (B) multi-sensitized subjects (n=98) who tested positive to all 11 ImmunoCAP tests, (C) oligo- & mono-sensitized subjects (n=68) who were sIgE positive to ≥1 ImmunoCAP test. All subjects were naïve to herring and data was omitted. (D) sIgE class distribution and (E) sIgE levels to fish extracts and parvalbumins of sensitized subjects. Statistical comparison was performed by Friedman’s ANOVA post-hoc test. sIgE class: Class 0: < 0.35 kUA/L; Class 1: 0.35-0.7 kUA/L; Class 2: 0.71-3.5 kUA/L; Class 3: 3.51-17.5 kUA/L; Class 4: 17.6-50 kUA/L; Class 5: 50-100 kUA/L; Class 6: >100 kUA/L. Note that no difference in sIgE between (1) tuna, halibut and salmon; (2) cod, herring and grouper; (3) catfish, grass carp and tilapia; and (4) halibut, salmon and cod were detected (ns). Herring-sIgE was statistically higher than both halibut- and salmon-sIgE (*p<.05), while catfish-sIgE was also statistically higher than both herring- and grouper-sIgE (**p<.01). Correlation between sIgE and (F) self-reported reactions (percentage of subjects with history of allergic reaction) and (G) consumption history (number of subjects who reported consumption). Note the positive and significant correlation between sIgE level and incident of self-reported allergic reactions to the respective fish (r = 081, p = .0151) but not with the frequency of consumption to the specific fish (r = -0.21, p = .6112)