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peanut allergy therapy not yet viable, say researchers
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polyphenols could lead to allergen-free peanut butter: study
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adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study. adding caffeic, chlorogenic and ferulic acids to liquid peanut butter could reduce the levels of major peanut allergens, ara h 1 and ara h 2, according to findings published in the journal food chemistry . si-yin chung and elaine champagne from the united states department of agriculture, agricultural research service wrote that, while the binding of he major soluble peanut allergens was achieved in this study, such peanut-based products are far from hitting supermarket shelves. “if proven by clinical studies, the research may lead to the development of less allergenic liquid peanut-based products,” they wrote. “however, this would be not ready for general use for many years until the allergy problem is better understood. “the mainstay of therapy for ige-mediated peanut allergy remains avoidance of the offending foods and following the guidelines of food allergy management.” peanut allergy peanut allergies are rising in humans, with an estimated 2.5 million people in europe and the us now vulnerable to the food allergy. there is no current cure for food allergy and vigilance by an allergic individual is the only way to prevent a reaction but a peanut allergy can be so severe that only very tiny amounts can be enough to trigger a response. current recommendations in many countries, such as the uk and the us, for would-be mothers are to avoid peanuts during pregnancy, breastfeeding, and infancy. with peanut allergy potentially fatal for some people, food manufacturers are already bound by certain regulations, depending on the country, to highlight possible allergens in a food product, such as the eu’s labelling directive 2000/13/ec. polyphenol potential the ars scientists treated peanut protein extracts and liquid peanut butter with caffeic, chlorogenic and ferulic acids. the polyphenols irreversibly formed insoluble complexes and was linked to reduced levels of the soluble major peanut allergens. “as a result of the complexation, ige binding of the extracts and liquid peanut butter was reduced approximately 10- to 16-fold,” wrote chung and champagne. ige (immunoglobulin e) is the predominant antibody associated with an allergic response. “we concluded that reducing ige binding by phenolics is feasible,” they added. when is a peanut not a peanut? “producing an allergen-free peanut or peanut product may seem to be the best approach to treat peanut allergy,” said the researchers. “however, such an approach may be impractical because […] altering enough of the peanut allergens to make a modified peanut (or peanut product) that is less likely to cause an allergic reaction may result in a plant or product that is no longer a peanut.” they note a removal of certain proteins would have a detrimental effect on both the nutritional value and the flavour of the peanut. “with a lack of peanut flavour and nutritional value, the modified (allergen-free) peanut or peanut product is unlikely to be welcome by consumers,” they added. other avenues recently, scientists from addenbrooke’s hospital in cambridge reported results from a study with four peanut-allergic children found that gradually increasing their exposure to peanut protein, the tolerance level of all the children could be increased to about 800 mg grams of protein, which is the equivalent to five peanuts, per day ( allergy , doi: 10.1111/j.1398-9995.2009.01982.x). source: food chemistry volume 115, pages 1345-1349 "reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds" authors: si-yin chung, elaine t. champagne
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
31
March
2009
Category :
Food And Health
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gradual exposure to peanut may put an end to peanut allergy, if results of a small study from cambridge are followed by similar positive results. scientists from addenbrooke’s hospital in cambridge exposed four peanut-allergic children to gradually increasing quantities of peanut protein, and found that all the children can now tolerate about 800 mg grams of protein, which is the equivalent to five peanuts, per day.
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fears over the dangers of peanut allergy, a potentially deadly allergy for certain people, are becoming sensationalist and hysterical, according to a harvard professor. a level-headed approach is needed before the situation spirals out of control, wrote professor nicolas christakis from harvard medical school in the british medical journal . the food industry is already bound by certain regulations, depending on the country, to highlight possible allergens in a food product, such as the eu’s labelling directive 2000/13/ec.
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avoiding peanuts in infancy and early childhood may increase the risk of developing peanut allergy, says a joint british-israeli study. children in the uk, where recommendations are to avoid peanuts during pregnancy, breastfeeding, and infancy, were 10 times more likely to suffer from peanut allergy than their israeli counterparts, according to a new study published in the journal of allergy and clinical immunology .
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details remain unclear about the claims by a north carolina agricultural and technical state university researcher that he has developed a process to make allergen-free peanuts. the north carolina researcher, mohamed ahmedna, announced last month he has developed a patented process to create allergen-free peanuts. the process would open up new markets for processors and reduce the risk of recall.
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the allergic reaction to cashew nuts is more severe than peanuts, says a new study that deepens our understanding of food allergies and highlights the need for clear labelling. "cashew nuts present a considerable hazard, being hidden in a wide variety of commonly ingested foods, such as asian meals, sweets, ice cream, cakes, chocolates and they are increasingly used in commercially prepared pesto sauce instead of pine nuts," wrote lead author andrew clark in the journal allergy .
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as europe prepares for tougher rules on allergen labeling, a new study has found that allergies to almonds, pecans, cashews and other tree nuts may not be lifelong. the study, conducted by researchers at us based johns hopkins children's center, revealed that nine percent of children outgrow tree nut allergies, including some who have had severe reactions such as anaphylaxis shock.
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as europe prepares for tougher rules on allergen labelling, a new study could help food makers by slicing away the allergenicity of peanut products, reports lindsey partos. an estimated 4 per cent of adults and 8 per cent of children in the eu - the total population tops 380 million - suffer from food allergies, according to the european federation of allergy and airways diseases patients' associations.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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the number of people who are allergic to 
the number of people who are allergic to 