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Written By: Editorial Team | Updated : October 7, 2014 5:57 PM IST
A new study has revealed that dry-roasted peanuts may pose bigger allergy threats as compared to raw peanuts. The high temperatures involved in dry-roasting causes chemical changes that could sensitize the immune system to peanut proteins, the Independent reported.
Dry-roasted peanuts are a popular snack in the UK and other Western countries, whereas in the East they are more often used in cooking and eaten raw, boiled or fried.
Dr Amin Moghaddam, from Oxford University, said that allergies are driven by multiple factors including family genetic background and exposure to environmental triggers and in the case of peanut allergy; they think they might have discovered an environmental trigger in the way peanuts are processed by high-temperature roasting.
Allergy due to peanuts and other tree nuts such as walnuts, almonds and cashewnuts:
Allergies are common in children and adults who consume plain roasted peanuts and products containing peanuts. About 33% of individuals who have peanut allergy may also show allergic reaction to other tree nuts. According to a report published in the Journal of the Indian Medical Association, peanuts are the most common food allergen in India. Peanut allergy is seen in both adults and children. It is observed that about 9% percent of children suffering tree nut allergy and 20% of children having peanut allergy eventually outgrow their allergy as adults.
Researchers believe that exposing peanuts to high temperature while roasting alters their protein structure which increases the likelihood of allergic reaction. Chances of peanut allergy increase in people having other forms of allergy such as asthma, eczema and hay fever.
How is it recognized?
Common symptoms of peanut allergy include:
With inputs from ANI
Image Source: Getty Images
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