According to the U.S. National Library of Medicine, some countries, like China, have a lower incidence of peanut allergy than the United States. In China, peanuts are usually fried or boiled, but in the U.S., they are often dry roasted.
Does the manner of preparing peanuts affect their allergic properties?
In a study conducted by the Mount Sinai School of Medicine, two different types of peanuts grown in the U.S. were roasted, boiled, or fried. It is believed that the protein in the peanut legume is the cause of peanut allergy, so scientists looked at the protein in peanuts cooked three different ways.
The fried and boiled peanuts had less of the allergen responsible for peanut allergy symptoms in people allergic to peanuts. There was significantly less lgE-binding in the fried and boiled peanuts. The amount of protein in all three ways of preparing peanuts was similar, though.
This study suggests that roasting must increase the allergic property of peanut proteins. This study also indicates why Chinese people seldom have peanut allergies while they are more common among Americans.
Can people with peanut allergies eat fried or boiled peanuts?
Anyone who is allergic to peanuts should consult his or her allergist before eating raw green peanuts. Even if the peanuts are fried or boiled, peanut allergy symptoms may occur and can be very serious and result in life-threatening anaphylaxis. Most allergists believe it is too risky to try without being in a medical setting where a person can be monitored.
Fresh, raw green peanuts may be contaminated with a mold, Aspergillus flavus, that releases a toxic substance
Even those without peanut allergies should be careful about eating fresh, raw green peanuts. This is because the toxin aflatoxin is released if there is mold on the green peanuts. They should be fresh when eaten to avoid mold and this toxin.