Peanut Allergy Sufferers Rejoice!

Peanuts, one of the top five food allergies among Americans, may become less dangerous say scientists at North Carolina Agricultural and Technical State University. The university researchers reported this week that they have developed a method of processing that actually "deactivates" the allergens in peanuts.

Researcher Mohamed Ahmedna is credited with developing a process in which whole, roasted peanuts are completely inactivated of their allergens, primarily three proteins. Tests showed that serum from people with severe peanut allergies did not react at all to those peanuts processed with Ahmedna's method. Full human trials have yet to begin but the university hopes to explore the efficacy of the new process with humans soon.

While not revealing the details of its new process, the University does say that deleting the allergens does not impact the integrity of the taste or quality of peanuts. Previously, most attempts to deal with the allergens have been in the agricultural breeding of peanuts. At another research center, at the University of Florida, scientists are continuing efforts to develop a safe peanut in the field. Their goal is to grow peanuts which do not contain the three proteins that serve as a trigger to most allergic reactions.

The next step for the North Carolina researchers is to develop a way to commercialize the "new" peanut. This change can affect between 1.5 and 3 million Americans with mild to severe allergies to peanuts with hundreds facing death if the reaction is severe. While checking food labels in the supermarket and eliminating peanut products at home is quite doable, consumers are challenged when dining out at restaurants or eating at the homes of friends and family. A concerted effort is under way among a number of organizations devoted to people with allergens to encourage restaurants to post information whether they cook or use peanuts or peanut oil. Currently, most food manufacturers already take note on their food labels indicating whether their plants are used for both foods associated with peanuts or peanut oil and/or whether the food product contains peanuts or peanut oils.

Although it remains to be explained, allergic reactions to peanuts, peanut oil, and related products have more than doubled during the last five years here in the U.S.. Peanuts, a native of Africa where they are known as nguba or goober, the Southern U.S. word which evolved to become goober pea. They are not nuts at all, but legumes.