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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.

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.

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.

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 .

the number of people who are allergic to fruit and vegetables is soaring and could already surpass the number of people suffering from peanut allergies, according to experts. the charity allergy uk told foodnavigator.com that they are seeing more cases of oral allergy syndrome (oas), which is an allergic reaction to food limited to the lips, mouth and throat. fresh fruit, vegetables and nuts are common causes and foods that are more likely to trigger it include celery, carrots, tomatoes, apples, peaches, pears and hazelnuts.

the number of people who are allergic to fruit and vegetables is soaring and could already surpass the number of people suffering from peanut allergies, according to experts. the charity allergy uk told foodnavigator.com that they are seeing more cases of oral allergy syndrome (oas), which is an allergic reaction to food limited to the lips, mouth and throat. fresh fruit, vegetables and nuts are common causes and foods that are more likely to trigger it include celery, carrots, tomatoes, apples, peaches, pears and hazelnuts.

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 .

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.

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.