Peanut Allergy and Strategies for Allergenicity Reduction

Mini Review

Austin J Allergy. 2016; 3(1): 1022.

Peanut Allergy and Strategies for Allergenicity Reduction

Bavaro SL and Monaci L*

Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Italy

*Corresponding author: Linda Monaci, Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Italy

Received: May 07, 2016; Accepted: May 18, 2016; Published: May 20, 2016

Abstract

Peanut allergy is a typical IgE mediated immune disease and has become a major health concern worldwide. Even a low intake of peanuts or peanut containing foods can cause severe and sometimes fatal allergic reactions in sensitive individuals. Differences in the preparation of peanuts before consumption could contribute to whether an individual will eventually display an allergic reaction. Several thermal and non thermal treatments might account for this change in allergenicity due to an alteration of the allergenic proteins therein contained. Such paper will report and review the different strategies aimed to reduce peanuts allergenicity.

Peanut Allergy and Allergens Modification

Peanut is a seed crop legume widely employed for human consumption thanks to its high nutritional value and sensory qualities [1]. It is characterized by a high oil (44-56%) and protein content (22- 30%) and represents a good source of energy and proteins. On the other hand peanut is also very rich in allergenic proteins capable of triggering allergic reactions in sensitive individuals. It is well known that even few milligrams of peanuts ingested might provoke allergic reactions in predisposed individuals that can be sometimes lifethreatening. Evidence of peanuts specific IgE can be established by allergy skin-prick test (SPT) or by in vitro determinations although negative tests to IgE do not always exclude an allergic reaction. Symptoms of IgE mediated disorders are typically related to the skin, the gastrointestinal tract, and the respiratory tract. Anaphylaxis, a systemic allergic response to allergen ingestion, can include other additional cardiovascular symptoms such as hypotension and dysrhythmia. It has been estimated that about two thirds of all deaths are due to anaphylaxis caused by accidental exposure to peanuts [2]. About the prevalence of peanut allergy worldwide, recent data suggest that the incidence of allergic reactions has increased in the North America and in several European countries during the past decades. In a self-reported population survey it was calculated that the prevalence of peanut allergy in US children was around 1.4% in 2008 compared to 0.8% in 2002 [3], whereas in Europe accounts for 1.3% in 4–18-years-old youngsters [4]. It is in Figure 1 reported a graphical representation of the prevalence of clinical peanut allergy worldwide according to the studies carried out in different countries. Data reported a prevalence ranging between 1.2 and 3% of the adult population calculated in the different geographical areas.

Citation: Bavaro SL and Monaci L. Peanut Allergy and Strategies for Allergenicity Reduction. Austin J Allergy. 2016; 3(1): 1022. ISSN:2378-6655