Articles tagged with Peanuts
Patients with stage III colon cancer who consumed two ounces or more of tree nuts per week had a 42% lower chance of cancer recurrence and 57% lower chance of death than those who did not eat nuts. This benefit was consistent across known factors that can influence cancer recurrence.
A study published in the Journal of Nutrition found that eating peanuts with a meal can help prevent arterial stiffening and keep blood vessels healthy. The researchers observed a 32% reduction in triglyceride levels after peanut consumption compared to a control group.
The National Institutes of Health has designated $42.7 million for the Consortium of Food Allergy Research (CoFAR) over seven years to continue evaluating new approaches to treat food allergy. CoFAR scientists are working on immunotherapy approaches to reduce immediate allergic symptoms and bring about long-term relief.
A team of researchers has discovered a molecular mechanism that explains why allergies are less common in developing countries. They found that antibodies produced in response to a parasitic worm infection can prevent an allergic reaction when faced with novel substances like peanut protein.
A new set of clinical guidelines aims to prevent the development of peanut allergy in infants by introducing peanut-containing foods early. The recommendations focus on high-risk infants, suggesting introduction between 4-6 months, and those with mild eczema, around 6 months.
New research suggests that chimpanzees do not display a tendency to help others, nor are they spiteful, when there is no anticipated benefit to themselves. In two experiments, chimpanzees could determine whether or not a peer received access to food and showed no preference for either providing access or denying access.
The American College of Allergy, Asthma, and Immunology recommends introducing peanut-containing foods as early as 4-6 months for high-risk infants with severe eczema and/or egg allergy. Early introduction has been shown to benefit infants who are sensitized to peanuts in studies like LEAP.
Researchers developed a method to infuse peanut skin extracts into maltodextrin powder, which was then incorporated into milk chocolate. The resulting product had antioxidant properties comparable to dark chocolate without affecting the taste. Consumer testing showed that the fortified chocolates were liked as well as untreated samples.
A wearable patch delivering small amounts of peanut protein through the skin has shown safety and efficacy in treating peanut allergy in children aged 4-25 years. The low-dose and high-dose regimens offered similar benefits, with significant treatment effects seen in younger children.
A clinical trial found that oral immunotherapy is safe and effective for peanut-allergic preschool children, with over 80% successfully introducing peanut into their diets. The treatment involved gradually increasing amounts of peanut protein daily and was comparable in effectiveness between low-dose and high-dose regimens.
A new study by Kaitlin Wowak and colleagues reveals that time pressures, supply chain permeation, and product characteristics hinder traceability. To overcome these barriers, firms can adopt different traceability requirements for perishable products and use 'nicknames' to track blended products.
A study published in Cell Reports found that mice fed a high-fiber diet had fewer severe peanut allergies than those with an average fiber intake. The researchers discovered that gut bacteria release specific fatty acids in response to fiber intake, which impact allergic responses via changes to the immune system.
A new NIH-funded study shows that introducing peanut-containing foods during infancy is a safe and effective strategy for preventing peanut allergy. The research, based on the LEAP clinical trial, found no negative effects on infant and child growth and nutrition, including breastfeeding duration and body mass index.
Researchers at National Jewish Health discover that pre-treating mice with antihistamines reduces gastrointestinal symptoms of peanut allergy. The study provides new insights into food allergy development and suggests potential therapies for prevention and treatment.
A study published in Psychological Science found that people tend to prefer options that are most similar to what they can't have, but often choose less-similar alternatives that are actually more satisfying. This bias occurs when mental comparisons between wanted and available options lead to dissatisfaction with the chosen substitute.
A new study analyzing 5,000 stored blood samples found no increase in food-specific IgE antibodies between the 1980s and 2000s. The researchers suggest that growing awareness and diagnosis of food allergies among children may be contributing to the increasing prevalence of food allergies over the past few decades.
A new study from Drexel University found that consumers are more influenced by brand and age when sorting American whiskeys than the type of whiskey itself. The study revealed that participants grouped together products by brand rather than mashbill, with bourbon and rye whiskeys being indistinguishable in terms of flavor.
A clinical trial has found that regular peanut consumption begun in early infancy and continued until age 5 reduced the rate of peanut allergy in at-risk infants by 80% compared to non-peanut-consumers. After a one-year period of peanut avoidance, only 4.8% of original peanut consumers were found to be allergic.
A study led by King's College London found that early introduction of peanut to infants at high-risk of developing peanut allergy significantly reduces the risk of peanut allergy until 6 years of age. The study, which followed on from the LEAP study, concluded that a 12-month period of peanut avoidance after initial consumption did not...
Scientists discovered that a wild plant from Bolivia is almost identical to the cultivated peanut species, dating back over 10,000 years. The hybridization of two wild species led to the formation of today's crop plant, with the new genome sequences providing access to 96% of all peanut genes.
Scientists have developed a method to purify cashew proteins, shedding light on their effects and potential treatments for allergies. The study found differences in how allergens bind to antibodies in children and adults, highlighting the importance of geography and age in allergies.
A study published in Journal of Food Science found that seed germination can degrade allergenic proteins in peanuts, reducing their allergenicity. By altering environmental factors, researchers may have discovered a simple method to produce hypoallergenic peanut food.
A new NIH-funded study suggests that changes in immune cell subtypes after oral immunotherapy for peanut allergy can help predict treatment success. The research, published in Proceedings of the National Academy of Sciences, found a novel T-cell population that likely would not mount an allergic response expanded with treatment.
Researchers have developed innovative, eco-friendly polyethylene fibers from natural fats like olive oil and peanut oil. These ultra-strong fibers can stop speeding bullets, serve as sails, ropes, and surgical sutures while minimizing environmental harm.
Researchers found peanut proteins can persist in homes with no peanuts, despite avoidance efforts. Children with food allergies do not show increased anxiety compared to their peers, contrary to mother reports of panic disorder symptoms.
A new review based on latest evidence interprets how to guide physicians and families regarding food introduction and allergy prevention. Introducing peanut between 4-11 months is now recommended for high-risk infants, contradicting previous avoidance diets.
New study recommends four rhizoma peanut selections for ornamental use, with potential benefits including increased canopy cover duration and reduced maintenance needs. The plant's ability to thrive in both full sun and shaded conditions makes it a viable turf alternative.
The newly developed OLe peanut variety boasts a longer shelf life due to its higher oleic acid content, reducing the risk of rancidity by up to 10 times. This increase in disease resistance also makes it an attractive option for farmers, who can save up to $150/acre on fungicide usage and experience improved yields.
Research found that consuming at least 10g of nuts or peanuts daily lowers mortality rates for various causes, including respiratory disease and neurodegenerative disorders. The effects are seen in both men and women, with equal reductions.
Aimmune Therapeutics' lead investigational product, AR101, appears to be a well-tolerated and effective treatment option for peanut allergy in a controlled desensitization regimen. The Phase 2 study demonstrated that all 23 patients who completed the active treatment regimen met the primary desensitization endpoint.
Researchers discovered that Mexican Jays can 'weigh' peanuts by shaking them in their beaks, producing sounds that help identify the content. The birds prefer heavier nuts with more content over lighter ones, even when they appear identical.
A new study found that nearly 22% of children with asthma also demonstrate a sensitivity to peanuts, which can lead to increased morbidity and mortality. The study suggests that peanut sensitivity screening may be beneficial for these children, especially when controlling wheezing and coughing is difficult.
Children with peanut allergies are most at risk of exposure in their own homes, according to a new study. The research found that caregivers and physicians often fail to provide proper management for moderate and severe reactions, highlighting the need for education on strict allergen avoidance.
Erik Wambre, PhD, at Benaroya Research Institute will study T cells causing peanut allergy and analyze genes to neutralize these cells. The goal is to develop new approaches for diagnosis and treatment of food allergies.
A novel form of near infrared spectroscopy, known as NIR hyperspectral imaging (HSI), has been developed to detect peanut contamination in powdered foodstuffs. The technique produces images with spectral data at each pixel, allowing it to detect trace levels of peanut over a large area.
A study found that peanut consumption with a high-fat meal improved post-meal triglyceride response and preserved endothelial function in overweight males. Peanuts were shown to be atheroprotective as part of a high-fat meal, potentially reducing the risk of coronary disease.
Researchers at Purdue University have developed a method to convert waste packing peanuts into high-performance carbon electrodes for rechargeable lithium-ion batteries. The new anodes outperform conventional graphite electrodes and charge faster, making them a promising environmentally friendly solution.
Scientists convert packing peanuts into high-tech carbon microsheets and nanoparticles for use in rechargeable batteries, achieving higher energy storage capacity than existing materials. The new process uses lower temperatures and produces more environmentally friendly materials.
Children and adults allergic to nickel can develop rashes after contact with it, including nickel-rich foods like peanuts, oats, and processed cheese. Easter egg hunts can exacerbate these reactions, especially in children who binge on chocolate during the holiday
A Vanderbilt University-led study has discovered that peanut consumption is associated with reduced total mortality and cardiovascular disease mortality across all racial and ethnic groups. The study, based on three large cohort studies, found a significant link between increased peanut intake and lower mortality rates.
A study published in JAMA Internal Medicine found that nut and peanut consumption was associated with a reduced risk of total mortality and cardiovascular disease death across different ethnic groups. The study suggested that peanuts, due to their affordability, may be a cost-effective measure to improve cardiovascular health.
A genome-wide association study identified a genetic risk area on chromosome 6 linked to peanut allergy in US children of European descent. The study found two closely linked genes, HLA-DR and HLA-DQ, associated with epigenetic changes that may contribute to the development of peanut allergy.
Researchers have identified a region in the human genome associated with peanut allergy in U.S. children, suggesting that genes may contribute to its development. The study also found evidence of epigenetic changes that may influence whether those with genetic susceptibility develop the allergy.
A clinical trial found that introducing peanut products to the diets of infants at high risk of developing peanut allergy led to an 81% reduction in subsequent allergy development. The study, supported by NIH/NIAID, suggests a new approach to preventing peanut allergy.
A new study found that consuming peanut-containing snacks from infancy can prevent peanut allergy in high-risk infants. In contrast, avoiding peanuts led to a higher risk of developing the allergy by age 5. The findings suggest a shift in advice for parents and healthcare providers to promote early consumption of allergenic foods.
The LEAP study shows that frequent consumption of peanut starting within the first 11 months of life protects high-risk infants from developing peanut allergy by age 5. The study found a greater than 80% reduction in the prevalence of peanut allergy among participants who consumed peanut.
A new study published in the Journal of Perinatal Education found that using an exercise ball during labor with an epidural can significantly reduce the need for C-sections and shorten labor time. Women who used the peanut-shaped ball were half as likely to undergo a cesarean surgery and delivered babies faster than those without.
A new study found a strong link between environmental exposure to peanut protein during infancy and an allergic response to peanuts in children who have eczema early in life. Exposure to peanut in dust doubled the risk of peanut allergy, particularly in children with a history of eczema.
A new study published in the Journal of Allergy and Clinical Immunology found a strong link between peanut exposure in household dust and the development of peanut allergies, particularly among children with eczema. The research suggests that exposure to peanut proteins through impaired skin barriers may trigger allergic reactions.
A study published in Journal of Allergy and Clinical Immunology found a strong link between early-life exposure to peanut protein in household dust and peanut allergy in children genetically predisposed to a skin barrier defect. Exposure to peanut protein was associated with a three-fold increase in risk of school-age peanut allergy.
A study published in Journal of Clinical Investigation found that skin exposure to peanut proteins can lead to sensitization and severe allergic reactions in mice. Researchers believe this mechanism may explain why peanut allergies are a common cause of food allergy in children.
Researchers at Oxford University found that dry roasting peanuts causes chemical modifications that activate the immune system, leading to an allergic response. This discovery may explain the higher prevalence of peanut allergies in Western countries compared to East Asia.
The patented process, developed by N.C. A&T researchers, reduces allergens in peanuts by 98%, making them safer for people with allergies. The technology can be used to create hypoallergenic peanut butter and other products, and has been demonstrated in human clinical trials.
Researchers developed a modified flour powder that triggers beneficial desensitization reactions without causing allergic responses in laboratory tests. The technique could be adapted for other food allergies, offering new hope for people suffering from life-threatening peanut and other food allergies.
The International Peanut Genome Initiative has successfully sequenced the peanut's genome, providing researchers with access to 96% of all peanut genes. This breakthrough will enable the development of drought- and disease-resistant, lower-input, and higher-yielding peanut varieties.
Mount Hood's magma chamber has been stored for at least 20,000 years in near-solid conditions, with the potential to erupt in as little as a couple of months. Scientists have discovered that magma needs to be heated to over 750 degrees Celsius to become mobile and potentially erupt.
A new study found that Mount Hood's magma has been stored for at least 20,000 years, but can liquefy and potentially erupt in a short time frame of around two months. The key to triggering an eruption is elevating the rock's temperature above 750 degrees Celsius.
Researchers found that treating a peanut allergy with oral immunotherapy changes the DNA of immune cells, which could serve as a basis for a simple blood test to monitor long-term effectiveness. The study involved 20 peanut-allergic children and adults who completed two years of immunotherapy.
A new study shows that oral immunotherapy can enable children with severe peanut allergies to consume large amounts of peanut protein without experiencing allergic symptoms. After six months of treatment, 62% of participants were able to tolerate a daily dose of 1400mg of peanut protein, significantly improving their quality of life.
A new study from Boston Children's Hospital found that pregnant mothers who consumed peanuts during pregnancy had a lower risk of their children developing peanut allergies. The research suggests that early exposure to peanuts may actually increase tolerance and reduce the risk of childhood food allergy.