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Loss of allergenic proteins during boiling explains tolerance to boiled peanut in peanut allergy
Ist Teil von
Journal of allergy and clinical immunology, 2014-09, Vol.134 (3), p.751-753
Ort / Verlag
New York, NY: Elsevier Inc
Erscheinungsjahr
2014
Link zum Volltext
Quelle
Free E-Journal (出版社公開部分のみ）
Beschreibungen/Notizen
To the Editor: Thermal processing has the potential to modify the capacity of a food to elicit an allergic reaction.1-3 Cooking practices may account for the lower reported rates of peanut allergies in countries where boiled rather than roasted peanuts are predominantly consumed.4,5In vitro data support this premise: roasting either had no effect6 or increased the IgE reactivity of peanuts,5 while boiling appears to reduce it, possibly through leaching of allergen into the cooking water5 or inducing a change in structure.5-7 However, the reduced potency of boiled peanuts to elicit a reaction in subjects with peanut allergy has yet to be demonstrated.