New Study: The dry-roasting process may trigger peanut allergies.

Peanuts are one of the most common foods that trigger allergies in people.
A new study by Researchers from Oxford University and the University of Pennsylvania suggests that it’s not peanuts but dry-roasting that may be responsible.

The new study, published in the Journal of Allergy and Clinical Immunology, determined that dry-roasted peanuts were more likely to cause an allergic reaction in mice than their raw counterparts.

Researchers found that dry-roasting the peanuts caused chemical changes because of the high temperatures that the roasting process requires.
Their research suggested that a person’s immune system could pick up on those changes, “priming” them for an allergic response.

The findings could explain why peanut allergies are so much more common in North America and Europe than they are in East Asia. Though people in both regions have similar levels of food allergies overall, peanuts are a “striking exception” to this trend.
Peanuts are consumed in similar quantities in both places, but Westerners usually roast their peanuts while they are typically eaten raw, boiled or fried in the Asian regions.

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