Possible peanut allergy trigger identified

Dry roasted peanuts may be more likely to trigger allergic reactions than those that are "raw", an Oxford University study has shown.

The high temperatures involved in dry roasting cause chemical changes to peanut proteins, the researchers suggest.

Scientists believe this may explain why peanut allergy is so much more common in the West than in eastern Asia where peanuts are mostly eaten raw, boiled or fried.

The research involved comparing the effects of proteins from dry roasted and raw peanuts in mice.

Animals initially exposed to dry roasted

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