pThis question came in and I thought it would be good information to have available on the boards. If you could locate the information from Dr. Sampson, studies or elsewhere and post it on this thread (and or send it to me by email if you don't like to post) that would be helpful to many./p
pHere is the question that was sent to usbr /
br /
I AM A FINAL YEAR STUDENT WRITNG MY PROJECT IN PEANUT ALLERGY AND SO FAR FROMbr /
ALL MY READINGS, THERE HAS NOT BEEN ANYTHING TO SAY WHAT IS THE ACTUALbr /
COMPONENT IN PEANUT THAT MAKES IT SO ALLERGENIC.PLEASE COULD YOU HELP ME ONbr /
THIS? /p
p/p
pAny information or discussion you can find and post about this question would be helpful to many./p
pThanks in advance for working on this./p
p------------------br /
Stay Safe,/p
p [email]"Chris@PeanutAllergy.Com"[/email]/p
actual component in peanut that makes it so allergenic
Posted on: Sat, 02/24/2001 - 3:43am
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I found the following information on the peanut protein:
~~~~~~~~~~
Introduction
Between 1-2% of the population are allergic to certain food proteins and the peanut is responsible for the largest proportion and the most severe forms of allergic reactions.There are a large number of proteins in peanuts and the MAFF is eager to find out which of these proteins trigger the allergic reaction and if there is anything unique about these proteins that might help us minimise allergenic proteins in the diet and based on this:-
Can we predict when a protein might become allergenic?
Can we develop precise tests for allergenic proteins?
Can we engineer these proteins out of foods?
The mechanism of food allergy
Sensitisation
Under certain circumstances food proteins can enter the body virtually intact via routes which are not fully understood. Once within the body the proteins trigger the production of large amounts of IgE which then binds to the surface of
The protein
I was watching a PBS special late at night a couple of nights ago on genetically modified foods. Buried in the middle of it somewhere, they started talking about food allergies and the potential for these genetically modified foods to create MORE problems in the allergy world. They talked about one experimental food in particular (I can't for the life of me remember what it was) and showed how they were doing testing on it for allergicity. Apparently this particualr food was found to be UNsafe and not allowed on the market because the proteins in it took longer to digest and therefore (according to these scientists, at least) would be more allergenic than most foods. Just from the way they were talking about things, I gathered that these particular scientists (maybe it is general consensus? I don't know...) believed that the longer a protein took to break down, the more likely it was to produce an allergy.