Oral peanut immunotherapy‐How much is too much? How much is enough?.
Efficacy of Food allergy immunotherapy (FA-AIT) for cow's milk, hen's egg and peanut at the level of desensitization is established via several small placebo-controlled trials and a number of open label trials1 . First approved treatments for peanut allergy are projected to become available soon including oral immunotherapy (OIT). But there is still a discussion which group of patients might […]
Ara h 1 and Ara h 6 Sensitization Causes Clinical Peanut Allergy in Ara h 2-Negative Individuals.
BACKGROUND: Of the major peanut allergens, sensitivity to Ara h 2 has the highest prediction for clinical allergy. In this study, we evaluated sensitization to peanut components in Iceland and related Ara h 2-negative sensitization to clinical allergy. METHODS: Ara h 1, Ara h 2, Ara h 3, Ara h 8, and Bet v 1 […]
Boiling and roasting treatment affecting the peanut allergenicity.
BACKGROUND: Peanut allergy appears to be less prevalent in other parts of the world than North America and several European countries, and it has been proposed difference in cooking practices may be responsible. In this study, the boiling and roasting processes were investigated to find a potential method to enhanced or reduce the allergenicity. METHODS: […]
Rapidly detecting major peanut allergen-Ara h2 in edible oils using a new immunomagnetic nanoparticle-based lateral flow assay.
Ara h2 is a major peanut allergen that induces rashes, vomiting, diarrhea, and anaphylactic shock. Since peanut is a major source in producing edible oils globally, Ara h2 residues can be present in various edible oils. In this work, an immunomagnetic nanoparticle-based lateral flow assay for identifying Ara h2 in edible oils is developed. This assay exhibits high sensitivity […]
Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1.
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE-binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the allergenicity of Ara h 1. Anion exchange chromatography was used to […]
Long-term Outcome of Peanut Oral Immunotherapy Facilitated Initially by Omalizumab.
BACKGROUND: We successfully used omalizumab to faciliate peanut oral immunotherapy (OIT) in children with reactivity to ≤50mg peanut protein and with high peanut-IgE (median 229 kU/L). OBJECTIVE: We report on long-term OIT outcomes in these patients, including dosing changes, adverse events, peanut immunoglobulin changes and quality of life (QoL). METHODS: Patients were followed for up […]
Early introduction of foods to prevent food allergy.
Food allergy is a growing public health problem, and in many affected individuals, the food allergy begins early in life and persists as a lifelong condition (e.g., peanut allergy). Although early clinical practice guidelines recommended delaying the introduction of peanut and other allergenic foods in children, this may have in fact contributed to the dramatic increase in the prevalence […]
Peanut allergy–individual molecules as a key to precision medicine.
Peanut allergy is one of the most severe food allergies affecting millions of individuals worldwide. In German-speaking countries, peanutallergy is the most important cause of anaphylaxis in children and adolescents. This Editorial highlights the impact of individual peanutallergens on the severity of symptoms and summarizes the allergens' biological characteristics and usefulness as tools for precision diagnostic tests.
Food Allergy: A Comprehensive Population-Based Cohort Study.
OBJECTIVE: To determine the incidence and temporal trends of food allergies. PATIENTS AND METHODS: We performed a historical cohort study to describe the epidemiology of food allergies among residents of all ages in Olmsted County, Minnesota, during a 10-year period from January 2, 2002, through December 31, 2011, using the Rochester Epidemiology Project database. Overall […]
Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate.
Infection of Aspergillus flavus, which can produce aflatoxin, is a major problem for peanut safe storage. Thermal inactivation kinetics of Aspergillus flavus is essential to design an effective heat treatment process. In this study, thermal inactivation kinetics of Aspergillus flavus in peanut kernel flour at four water activity (aw) levels (0.720, 0.783, 0.846, and 0.921) […]