Peanut allergies are extremely common in the UK and is the most common cause of fatal food reactions. Immune responses can vary from mild to severe, causing responses such as swelling of the mouth, breathing difficulties and rashes. All individuals who are diagnosed with a nut allergy are told to avoid nuts in all circumstances and to carry an auto-injector pen in case of contact to prevent the immune response. But could a recent study show that roasted peanuts are more lethal then raw peanuts?
According to an Oxford University study, published in the Journal of Allergy and Clinical Immunology, scientists have identified that chemical changes triggered by dry roasting processes may lead to future allergic reactions. The investigation results were based on mice after they had been exposed to the peanut proteins, both through the skin and the stomach.
When the mice were given the dry roasted samples a much stronger immune response was triggered then when given the raw version. Scientists believe that the high temperatures used in the raw peanut process are responsible for significant chemical changes.
“Prof Quentin Sattentau, who led the research, said: “This is the first time, to our knowledge, that a potential trigger for peanut allergy has been directly shown.””
It is well known that Europe has the highest number of allergy sufferers worldwide, from nut allergies to hayfever sufferers. But it has been identified before that East Asian populations have a much lower allergy rate even though nuts are an essential part of the diet. The results from this investigation may highlight the cause for the low number of allergy cases as boiled and raw nuts are more commonly used as a part of the diet.
A lot more research is required before dietary requirements may be able to prevent the allergic reactions. Scientists may now be able to identify the specific chemical reaction that leads to the severe reaction, this may allow an improved treatment or a different way of processing the nuts.
More information can be found on the BBC website.
The full report can be found on the Journal of Allergy and Clinical Immunology.
The Young Scientist 