Articles tagged with Peanuts
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.
In experiments, chimpanzees showed flexibility in their behavior when maximizing rewards, but not when conforming to a majority. The study suggests that chimpanzees prefer persevering with successful strategies over adopting the equally effective strategy of the majority.
Researchers have found a rare case where a bone marrow transplant cured a child's peanut allergy. The study suggests genetic modification during immune cell development may play a role in causing allergies.
A new study from Brigham Young University finds that overexposure to food imagery on Instagram and other platforms increases satiation, leading to a decrease in enjoyment with repeated consumption. This phenomenon, known as sensory boredom, can result in people becoming tired of certain tastes without even eating the food.
Astronomers used ESO's VISTA telescope to create the best 3D map yet of the Milky Way's central bulge, revealing an X-shaped structure. The galactic bulge is composed of 22 million red giant stars that can be used as standard candles to measure distances.
Researchers at National Jewish Health have identified Cyp11a1 as a potential target for treatment of food allergies. Blocking the enzyme's activity in sensitized mice prevented diarrhea and inflammation, reducing levels of proteins associated with allergies.
A Princeton researcher explores how a rare peanut allergy became a contentious public health issue, influencing school policies and societal perceptions. Despite the high risk of anaphylactic shock, the prevalence of peanut allergies remains unclear due to limited data and self-reporting.
A new international study identified eight behaviors that can reduce anxiety and chances of allergic reactions in passengers with peanut/tree nut allergies on airplane flights. These behaviors include requesting accommodations, wiping tray tables, and avoiding airline pillows and blankets.
A new study published in The Journal of Allergy & Clinical Immunology shows that immunotherapy using peanut protein drops can desensitize patients to peanuts by up to 10 times. After 44 weeks, 70% of participants increased their safe consumption level from 3.5mg to 496mg.
A new study funded by NIH suggests that sublingual immunotherapy (SLIT) can reduce the allergic response to peanut in adolescents and adults, increasing their tolerance to peanut. The treatment approach involves placing a small amount of allergen under the tongue under medical supervision.
A new clinical trial shows that sublingual immunotherapy (SLIT) can safely induce desensitization in people with peanut allergy, with significant increases in the amount of peanut powder they can consume. The treatment involves daily doses of liquid containing peanut powder, and was more effective than placebo.
A study presented at the American College of Allergy, Asthma and Immunology Annual Scientific Meeting found that peanut allergy rates are higher in families with higher economic status. The 'hygiene hypothesis' suggests that a lack of early childhood exposure to germs may contribute to allergic diseases.
Scientists at National Jewish Health identified a novel target for treating peanut allergies by inhibiting Pim 1 kinase, which increases in the intestines of allergic mice. Treatment with a small molecule inhibitor reduced allergic symptoms, including diarrhea and histamine levels.
A study by University of Chicago Press Journals found that consumers often focus on the central option when choosing products, despite not being aware of this bias. This can lead to suboptimal decisions, particularly for low-involvement choices such as frequent purchases.
Researchers have identified a new test using 'Arah2' to diagnose peanut allergy, reducing the need for oral food challenges by four-fold. The two-step screening process is more accurate and predictive than standard tests, minimizing over-diagnosis and alleviating pressure on healthcare services.
A new mouse model has been developed to study allergy to fenugreek, a common ingredient in Asian dishes. The model can also be used to understand suspected cross-reactivity with peanuts and other legumes, which may pose a special problem for food-allergic people.
Researchers have developed a method to create tolerance in the immune system by attaching peanut proteins onto blood cells and reintroducing them. This approach has shown promise in preventing life-threatening allergic reactions. By tricking the immune system, researchers hope to target multiple food allergies at once.
A new study by Joe Vinson ranks walnuts as the No. 1 nut in terms of healthful antioxidants, with nearly twice as much antioxidants as other commonly consumed nuts. Walnuts contain a combination of high-quality protein, vitamins, minerals, dietary fiber and are dairy- and gluten-free.
Researchers found that pregnant women who consumed peanuts during pregnancy had infants with strong sensitivity to peanuts. The study suggests a potential risk factor for peanut allergy in infants, highlighting the need for further research.
A study by University of Leicester researchers found that two people can learn to cooperate without conscious intention, but larger groups require explicit communication to coordinate actions. Experimental results showed gains exceeded losses in group pairs but not in three-person or larger groups.
A study by National Jewish Health reveals that food allergies are more prevalent among people with asthma, especially in children, males and non-Hispanic blacks. The researchers found that peanut allergy was the most common food allergy, affecting 1.3% of the surveyed population.
USDA scientists have identified several black aspergilli species capable of infecting corn and peanuts, producing mycotoxins like ochratoxin. The research supports food safety, highlighting the need to monitor for potential pathogens in crops.
Afla-Guard, a biological control developed for peanut cultivation, has shown promise in reducing aflatoxin levels on corn crops. In a two-year study, the product demonstrated an overall reduction of 85% in aflatoxin levels compared to control fields.
The NIH has renewed its food allergy research program, the Consortium of Food Allergy Research (CoFAR), with a $29.9 million grant for five more years. The program will expand to include research on genetic causes underlying food allergy and studies of eosinophilic gastrointestinal diseases.
A nationwide telephone survey found that peanut allergies in children more than tripled from 1.4% in 1997 to 4.2% in 2008. The prevalence of combined peanut or tree nut allergies also increased, with 2.1% reported in 2008 compared to 0.6% in 1997.
A new study found that nearly four percent of ACT kindergarten children have a peanut allergy, while some parents take inappropriate action when dealing with their child's allergy. Parents should administer oral antihistamines and seek medical attention in case of severe allergic reactions.
Researchers at Duke University Medical Center have documented a select group of children who achieved long-term tolerance after completing daily doses of peanuts as therapy for peanut allergies. The study showed that the body builds tolerance quickly, with key immunologic changes observed in these participants.
A recent survey found that six in ten Americans have taken precautions to reduce their risk of getting sick from contaminated peanut products. Many are mistakenly believing major national brands of peanut butter are involved, while others are unaware of the range of products affected.
A new mouse model for peanut allergy has been developed by Chicago researchers, mimicking symptoms of a human allergic reaction to peanuts. The model uses a mixture of whole peanut extract and staphylococcal enterotoxin B to stimulate an immune response, producing severe symptoms similar to those found in human anaphylaxis.
Archaeologists discovered starch grains on ancient human teeth in Peru, revealing the earliest consumption of beans and pacay. The findings suggest that New World people were committed farmers earlier than thought, dating back over 2,000 years.
A new study published in Agronomy Journal reveals that reduced tillage can increase peanut crop yields, but the effects of crop rotation and tillage on pest development are more complex. The research found an independent relationship between tillage and rotation practices with respect to peanut yield and pest development.
A study by The Hershey Company reveals resveratrol, a compound found in red wine, is also present in cocoa and dark chocolate products. These foods contain significant levels of resveratrol, an antioxidant with potential health benefits.
A new study found that pregnant women who eat nuts or peanut butter daily during pregnancy increase their children's risk of developing asthma by more than 50 percent. The researchers also noted a small effect of daily maternal fruit consumption on reducing wheeze in children.
Researchers believe immunotherapy could curb the immune response and induce tolerance to peanut allergens, potentially reducing severe reactions. In the next five years, some form of immunotherapy is expected to be available for individuals with peanut allergy.
A new trial aims to develop a preventive treatment for food allergies using immunotherapy. Researchers will administer increasing doses of peanut or egg protein to desensitize participants' immune systems. The goal is to achieve long-term results and offer relief from the daily fear of food.
A study published in Pediatrics found that children with peanut allergies are being exposed to peanuts at younger ages than recommended. The median age of first exposure and reaction dropped from 22-24 months to 14-18 months over the last decade, suggesting a potential conflict between guidelines and real-world practices.
Anthropologists have discovered the earliest-known evidence of peanut, cotton and squash farming in northern Peru, dating back 5,000 to 9,000 years. The findings suggest that agriculture played a broader role in cultural and social changes in the region than previously understood.
A recent study by researchers at the University of New South Wales and Sydney Children's Hospital found that a third of children with a predicted peanut allergy were not allergic when challenged with peanuts. This suggests that diagnostic tests for peanut allergy may have poor sensitivity and specificity.
Japanese scientists produce peanut-shaped nanoparticles comprising two different sulfur-containing substances, palladium sulfide and cobalt sulfide. The unique structure gives rise to different physical and chemical properties.
Researchers at the University of Cambridge discovered that western scrub-jays store food items they believe will be scarce in the future, planning accordingly. This complex behavior suggests advanced thought processes, including a sophisticated concept of past, present, and future.
In a groundbreaking pilot study, researchers at Duke University Medical Center found that children with egg allergies can build up their bodies' resistance to eggs by gradually consuming increased quantities over time. The study's findings show promising results for the development of a meaningful therapy for food allergy sufferers.
Children with tree nut allergies can safely eat some nuts as they grow older, according to a new study. Researchers found that 9% of children passed an oral food challenge test, and those with low levels of tree nut antibodies were more likely to succeed.
A new research consortium will investigate basic immunologic mechanisms associated with food allergy and test novel therapies to treat peanut allergy. The consortium will conduct clinical studies, observational studies, and develop educational programs for parents, children, and healthcare providers.
Researchers have developed a new processing method that significantly reduces the detectable level of major peanut allergenic proteins by as much as 70%. This method enables complete modification of allergenic proteins into non-allergenic and readily soluble proteins, benefiting individuals with peanut allergies.
Lupin flour, a common ingredient in some foods, may cause an allergic reaction in people with peanut allergies. Those with peanut allergies are advised to avoid all products containing lupin until further testing can confirm its safety.
A Stanford researcher has developed a test that reverses pre-existing food allergies in dogs by vaccinating them with heat-killed bacteria mixed with peanuts or milk. The test showed significant results, with four dogs able to eat over 37 peanuts and five dogs tolerating larger quantities of milk without symptoms.
A study published in the Journal of Allergy and Clinical Immunology found that children who eat concentrated peanut products frequently have a lower chance of having their peanut allergy recur. The researchers recommend that these children maintain tolerance by consuming peanut products at least once a month.
Researchers recommend performing oral food challenges on children with at least a 50-50 chance of passing, based on IgE antibody levels less than 2.0 kilounits per liter of blood. This guideline aims to reduce unnecessary avoidance of common allergenic foods and improve the accuracy of food allergy diagnosis.
A Hopkins study found that most household cleaners effectively removed peanut allergen Ara h 1 from surfaces. However, the use of hand sanitizers was shown to leave residual allergen on hands and potentially spread it around.
A new study reveals that children under 10 are at risk for sustaining multiple injuries, with boys being 10% more likely to seek medical attention than girls. The study also found that certain ages are more susceptible to specific types of injuries, such as burns and poisoning between the ages of one and three.
Research by Richard Mattes and Corinna Alper found that regular peanut consumption reduces the risk of cardiovascular disease without causing significant weight gain. The study involved three trials where participants added peanuts to their diet, with no increase in body weight detected despite adding 500 calories a day.
Pediatric food allergies affect 6-8% of infants/children, primarily milk. Diagnosis involves a complete work-up, including history, physical, laboratory evaluation, and biopsy. Treatment includes elimination diets, oral challenge testing, and treatment for severe reactions.
Researchers at Johns Hopkins Children's Center and Arkansas Children's Hospital found that certain children with low levels of allergy antibodies may completely lose their peanut allergy. The study suggests that these 'outgrowers' should be retested on a regular basis to determine if they have maintained their tolerance level.
The Canadian Medical Association Journal published a comprehensive review of peanut allergy prevalence, highlighting its severity and early onset. Self-injectable epinephrine remains a cornerstone of peanut allergy management, while new therapies are being developed to address this condition.
Researchers discovered that protons at rest can take on various shapes depending on the speed and spin of quarks inside. The findings challenge traditional physics textbook descriptions and offer clues for unifying the four forces of nature into a theory of everything.
A study published in JCI Journals identified unique immunological factors produced by immune cells of peanut-allergic children compared to non-allergic individuals and those who outgrown their allergies. These findings suggest the development of allergic reactions depends on host immune response rather than inherent allergenic properties.
A new study reveals that peanut allergies are on the rise in Quebec, affecting approximately 1.5% of Montreal schoolchildren, compared to previous estimates of 0.5%. The Association québécoise des allergies alimentaires has also launched a certification program for allergen-free food products.
A new anti-IgE antibody has shown promise in preventing severe allergic reactions to peanuts. The treatment increased patients' threshold sensitivity to peanut flour, allowing them to consume more without a reaction.
A recent study found that a diet rich in monounsaturated fats, particularly from sources like peanut butter and olive oil, can lower cardiovascular risk by up to 20.6%. This contradicts conventional wisdom that low-fat diets are best for heart health.