Roasted peanuts are more allergenic
Experts at the University of Oxford say that eating a roasted peanut is more likely to cause an allergic reaction than eating raw peanuts.
Experts who have published their findings in the journal Allergy and Clinical Immunology say that roasting at high temperatures and dry temperatures may further stimulate the immune system.
As far as we know, this is the first time that one of the direct stimulants of peanut allergy has been identified, said Professor Quentin Satentao, who led the study. We know that children born into families with a history of allergies are more likely to be allergic to peanuts.
According to Dr. Amin Moghadam, an immunologist and researcher in this study, high and dry heat causes chemical changes in food, known as the Mayard reaction. In this reaction, heat breaks down the aldehyde sugar molecules and the product reacts with the protein.
Mayard’s reaction occurs at a temperature of about 140 to 165 degrees Celsius and is what creates a pleasant brown color and taste by frying meat, baking bread and pastries, frying potatoes, roasting coffee and caramelizing sugar.
Dr. Moghaddam said: Although the cause of allergies is often genetic, but in our opinion, the sharp increase in peanut allergy that has been seen in recent years in different parts of the world, can not be explained only by genetic background.
He added: With this study, we showed that food processing, which has become very popular, can play a role in increasing the level of food allergies.”
In the UK, peanut allergy is actually the most common food allergy. In some people, the immune system reacts to certain foods to varying degrees, in which case the body recognizes a natural substance as harmful and attacks it. In peanut allergy, the body reacts to peanut protein, which can be mild or severe.
A severe reaction called anaphylactic shock is very dangerous and can lead to death.
Although this disease is called peanut allergy, most people with allergies to walnuts, hazelnuts, almonds, pistachios, cashews and similar seeds are also allergic. Some legumes that contain peanut-like protein are also dangerous for these people.
The disease is usually diagnosed between 14 and 24 months. It is more common in people with a family history of eczema, asthma and hay fever. There is no cure for this disease and absolute avoidance of these substances and great care in nutrition is the basis of prevention and treatment.
Mild reactions include tingling in the lips and mouth, swelling of the face, nausea, hives, abdominal pain, and a feeling of tightness in the throat. In severe cases, in addition to shortness of breath and wheezing (similar to asthma), a feeling of panic and imminent death, palpitations and hypotension appear that need immediate treatment. One of the effective measures for prevention is to include the contents of peanuts on the packaging of products that contain this food.