Peanut (Arachis hypogaea) consumption improves Glutathione and HDL-cholesterol levels in experimental diabetes.

The aim of this investigation was to assess the influence of peanut (Arachis hypogaea) consumption on oxidant-antioxidant status and lipid profile in Streptozotocin (STZ) induced diabetic rats. 32 rats were divided into 4 groups as control; control+peanut; diabetic; diabetic+peanut. Control and diabetic groups were fed on standard rat chow whereas control+peanut and diabetic+peanut were fed […]

Perceived prevalence of peanut allergy in Great Britain and its association with other atopic conditions and with peanut allergy in other household members.

BACKGROUND: Despite increasing awareness of peanut allergy; little is known of its prevalence. We report on a two-stage interview survey conducted in Great Britain. METHODS: A total of 16434 adults (aged 15+ years) reported their own allergies and atopies and named cohabitants with peanut allergy (stage 1). Follow-up interviews were conducted with identified sufferers from […]

Some rheological properties of aqueous peanut flour dispersions.

The rheological behaviors of aqueous peanut flour dispersions were characterized across a range of conditions; including controlled heating and cooling rates under both large- and small-strain deformations. Fat content of the dry flours influenced rheological changes; as dispersions of higher-fat flours were less viscous than lower-fat flours on an equal weight basis. A roast effect […]

Allergy to cashew nuts and peanuts. Article in Dutch; Ned Tijdschr Geneeskd

Anaphylaxis due to the ingestion of peanuts is a serious; common condition; known to both the general public and physicians. Recently; an increasing number of patients with an anaphylactic reaction after eating small amounts of cashew nuts have been reported. In three children; a boy aged 7 and two girls aged 9 and 10 years; […]

IgE cross-reactivity between the major peanut allergen Ara h 2 and tree nut allergens

Allergy to peanut and tree nuts is characterised by a high frequency of life-threatening anaphylactic reactions and typically lifelong persistence. Although peanut is the most common cause of nut allergy; peanut allergic patients are frequently also sensitive to tree nuts. It is not known if this is due to cross-reactivity between peanut and tree nut […]

Changes in the phytochemical composition and profile of raw; boiled; and roasted peanuts

Peanuts are consumed mostly as processed products. Although the effect of processing on isoflavone composition of legumes has been extensively studied; there has been no such study on peanuts. The objective of this study was to evaluate the effect of processing (boiling; oil- and dry-roasting) on the phytochemical composition of peanuts. Boiling had a significant […]

Effects of chronic peanut consumption on energy balance and hedonics

OBJECTIVE: To investigate the effects of chronic peanut consumption on energy balance and hedonics. DESIGN: Thirty-week, cross-over, intervention study. Participants were provided 2113±494 kJ/day (505±118 kcal/day) as peanuts for 8 weeks with no dietary guidance (free feeding—FF), 3 weeks with instructions to add peanuts to their customary diet (addition—ADD) and 8 weeks where peanuts replaced an equal amount of other […]