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- Comparison of Chinese and American Cooking Methods on Allergenicity of Peanut
- Peanut allergy is not as prevalent in China as it is in the United States, in spite of the fact that the Chinese eat about the same amount of peanuts per capita. Previous studies showed that the protein content between peanuts grown in the United States versus those grown in other countries is very similar.
- Scientists turned their attention to the different cooking methods used for peanuts between the U.S. and China in an attempt to explain the difference in the prevalence of peanut allergy. In the U.S., peanuts are typically prepared by dry roasting, while in China they are fried or boiled.
- They found that Chinese methods of preparing peanuts reduce peanut allergencity as compared with the dry roasting practiced widely in the U.S. This may be one explanation for the difference in the prevalence of peanut allergy between China and the U.S.
Journal of Allergy and Clinical Immunology, Vol. 107, No. 2, Abstract 460, S139.
- Multicenter Study of Emergency Department Visits for Food Allergy
- This study, funded in part by FAAN, reports the results of a chart review study to describe the management of food allergy in four emergency departments (ED) in Massachusetts, New York, and Ohio.
- The reviewers looked at 112 charts for patients who had experienced a food allergy reaction. Foods that caused the reactions included fruit, nuts, shellfish, and fish.
- The investigators found that 38 percent of the patients treated their allergic reaction, most often with antihistamine, at home up to three hours before arriving at the ED. Once there, 77 percent received antihistamine, 50 percent received steroids, 19 percent received epinephrine, 2 percent received other medications.
- The majority of the patients (91 percent) were discharged to home after treatment. Before leaving the ED, 73 percent received prescriptions for antihistamine, 33 percent were prescribed steroids, and 11 percent received prescriptions for epinephrine.
- This study showed that although guidelines exist for the emergency management of food allergy, "adherence to these guidelines appears low."
- Journal of Allergy and Clinical Immunology, Vol. 107, No. 2, Abstract 649, S196.
- Editor's Note: FAAN is working with physicians to develop educational seminars for ED staff.
- Detection of Peanut Allergens in Breast Milk of Lactating Women
- In order for an allergy to develop, the individual must first be sensitized to the food. A large number of children who develop peanut allergy have their first reaction the first time they are given a peanut-containing product (usually a dab of peanut butter).
- In this study, researchers investigated the possibility that peanut protein could pass into breast milk. Twenty-three lactating women, aged 21 to 35 years ate 50 grams of dry roasted peanuts (about 60 peanuts or 1/3 cup). Breast milk samples were collected at hourly intervals. Peanut protein was found in the breast milk of 11 of the mothers. In 10 mothers, it was detected within two hours after she ate peanuts, in one mother it was detected six hours later. Both of the major peanut allergens Ara h1 and Ara h 2 were detected.
- Researchers concluded that peanut protein is secreted into breast milk, thus sensitizing the baby who is at risk for developing an allergy*. This may explain why up to 85 percent of children have a peanut allergy reaction the first time they eat a peanut-containing product.
Journal of the American Medical Association, Vol. 285, No. 13
- *A baby born into a family with allergies.
- Note: Milk, eggs, and wheat have previously been shown to pass into breast milk. The American Academy of Pediatrics guidelines recommend that mothers from allergic families eliminate peanuts and tree nuts (e.g., almonds, walnuts, etc.) and consider eliminating eggs, milk, fish, and perhaps other foods from their diets while nursing. If you choose to do this, be sure to speak with a registered dietitian to be sure your diet is well-balanced.
- Comparison of Chinese and American Cooking Methods on Allergenicity of Peanut
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- Differences in patients with
persistent and transient cow's milk allergy
- Cow's milk allergy is believed to affect 2.5 percent of children under 2 years old. Most of these children, about 80 percent, will outgrow their allergy by the time they are 3 years old. This study was designed to try to determine the difference between children who outgrow milk allergy at an early age and those who don't.
- This study, funded in part by FAAN, showed that casein, the major allergen in milk accounting for 80 percent of the protein, plays an important role in persistent cow's milk allergy. Scientists found that older children and adults who are milk allergic have higher levels of casein-specific IgE antibodies than do younger children.
- The study suggests that doctors may be able to screen for specific IgE antibodies to portions of the caseins to determine if a child is likely to outgrow his or her milk allergy. Those who are not likely to outgrow the allergy may be considered for immunotherapy, when it becomes available.
Source: Journal of Allergy and Clinical Immunology, Vol. 107, No. 2, 379-383.
- School readiness for children with food allergies
- This study was designed to look at how well prepared public schools in Michigan are to take care of food-allergic children.
- Information was collected from 109 (out of 2,082) schools, representing 66,598 students. More than 50 percent of the schools reported having at least 10 food-allergic students. The most common food allergies were to milk and peanuts, followed by tree nut, shellfish, egg, and wheat.
- The survey showed the following: lack of structured, school-wide education (most parents educate only the classroom teacher); deficiencies in avoidance strategies (only 21 percent of the schools educated their staff about label reading, particularly important for school projects); lack of written emergency action plans; and lack of easy access to epinephrine.
- The investigators concluded that schools need to educate their staff schoolwide, improve prevention and avoidance measures, and make sure epinephrine is readily available and that the staff knows how to administer this life-saving drug. They recommended that school staff use resources such as FAAN, the American Academy of Allergy, Asthma & Immunology; and the American College of Allergy, Asthma & Immunology.
Source: Annals of Allergy, Asthma & Immunology, Vol. 86, 172-176.
- Note: Remember that for a limited time, schools can receive FAAN's comprehensive School Food Allergy Program FREE. To register your school, click here.
- Peanut and Tree Nut Allergic Reactions in Restaurants and Food Establishments
- This study was presented as an abstract at the annual meeting of the American Academy of Allergy, Asthma & Immunology in March.
- The study was conducted by doing telephone interviews with 129 families randomly selected from FAAN's National Peanut and Tree Nut Allergy Registry. Sixty seven percent of the reactions were caused by peanuts, 24 percent were caused by tree nuts, 9 percent by possibly both peanuts and tree nuts.
- Symptoms began within a median of five minutes and ranged from mild to severe. Reactions were caused by eating the food in all but five reports (two from nut shells on the floor, two from contact with residual food on a table, and one from being within two feet of the food being cooked). Reactions occurred in Asian restaurants, ice cream shops, and bakery/donut shops.
- In 50 percent of the reactions the foods were "hidden" in sauces, dressings, or in egg rolls. Desserts accounted for 43 percent of the reactions, followed by entrée 35 percent, appetizer 13 percent, and other 9 percent. The reactions were caused by the food allergic individual not telling the wait staff about their food allergy; cross contamination, primarily from shared ice cream equipment and from cooking/serving supplies; and establishment error.
- Cow's milk allergy is believed to affect 2.5 percent of children under 2 years old. Most of these children, about 80 percent, will outgrow their allergy by the time they are 3 years old. This study was designed to try to determine the difference between children who outgrow milk allergy at an early age and those who don't.
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Source: Journal of Allergy and Clinical Immunology, Vol. 107, No. 2, Abstract 759, S231.
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- Fatalities Due to Anaphylactic Reactions to Foods
- This report, published in the Journal of Allergy and Clinical Immunology Vol. 107, No. 1, documents 32 cases of fatal food allergy-induced anaphylaxis that occurred between 1994 and 1999 and that were reported to a national registry established by the American Academy of Allergy Asthma & Immunology with the assistance of FAAN.
- Cases were reported by FAAN members, the media, and doctors. Working with our Medical Director Dr. Hugh Sampson and Medical Advisory Board member Dr. Allan Bock, we gathered information about the circumstances under which the reactions occurred, the previous history of reactions, the asthma and allergy history, treatment given at the time symptoms began, and the food believed to have caused the allergic reaction.
- Although the individuals ranged in age from 2 to 33 years, only three were under age 10, the majority were adolescents or young adults.
- Peanuts accounted for 63 percent (20) of the deaths, tree nuts (Brazil nut, pistachio, pecan, walnut, and unknown nut) accounted for 31 percent (10), and milk and fish were responsible for two of the deaths in the younger children.
- Only 10 percent (3 of 32) had epinephrine with them at the time of their reaction. In two patients, the first wave of symptoms went away within 30 minutes for one individual and in over an hour for the other. After feeling better, the symptoms returned and quickly overcame them.
- The food came from:
47%
restaurants and other food service facilities
25%
packaged food
22%
home made
6%
other
- Fatalities Due to Anaphylactic Reactions to Foods
- The allergy causing food was "hidden" in:
- Entrees
12%
Chinese
6%
Mexican
26%
non-ethnic
- Desserts and Snacks
22%
baked goods
19%
snacks
9%
candy
3%
ice cream
3%
unknown
- As would be expected, the individuals ate food they thought was safe. They were caught off-guard and were not prepared to handle a severe reaction. Almost all the patients had asthma in addition to food allergy.
- There were two unusual cases. One young man, who knew he was allergic to peanuts, died after eating pistachio nuts. He did not know he was allergic to them. The other was a 2-year-old who died after eating Brazil nuts. He was not known to have any allergies or asthma.
- Medical professionals, especially primary care providers, must be aware of food-induced anaphylaxis. Manufacturers, restaurant staff, caregivers, schools staff, and the general public should be educated about food allergy and anaphylaxis and the importance of proper labeling and ingredient information.
- What You Can Do to Protect Yourself:
- 1. be on guard for unsuspected ingredients
- 2. always be prepared to handle an allergic reaction
- 3. recognize early symptoms
- 4. carry EpiPen® unit at all times (if prescribed)
- 5. teach others how they can help
- 6. get to an emergency facility at the earliest signs of a reaction
Source: Food Allergy News, Vol. 10, No. 3
Study on the Genetics of Peanut Allergy
- WHAT: Researchers are conducting a study to learn more about the hereditary nature of peanut allergy.
- WHY: If the genetic control of the allergy is identified, it may lead to better ways to diagnose, prevent and treat the allergy.
- WHO: You or your family may
qualify for the study if there are two siblings with peanut allergy or
if there are several members of your extended family with peanut
allergy. The allergy must have been confirmed by a doctor and consist of
sudden reactions from eating
- peanut or peanut products.
- HOW: After a full explanation of
the study and your agreement to participate, researchers will get a
history of the allergic reactions and any tests performed. Arrangements
will be made to get a sample from each participant in study. The sample
may be a blood test and/or
- a swab of the inner cheek. This may be done in person or through the mail.
- WHAT TO DO: If you are interested
in participating, you can get more information in one of two ways:
- 1) e-mail faan@foodallergy.org and leave information on the best way to contact you
- 2) call the Food Allergy & Anaphylaxis Network 800-929-4040
- 1) e-mail faan@foodallergy.org and leave information on the best way to contact you
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- Multi-Center Peanut Allergy Drug Study
Researchers are looking for peanut-allergic individuals between 12-60 years of age to participate in a study to determine whether multiple subcutaneous anti-IgE shots are safe and tolerable for treating peanut-allergy. The study will involve 11 visits over 6 months.
Patients must have at least one of the following within 1 hour of ingesting peanuts: stomach upset or pain, skin problems (rash, itch or swelling), mouth/throat itching or difficulty swallowing, respiratory symptoms (wheezing or chest tightness).
- The study is taking place at National Jewish Medical and Research
Center in Denver, CO; Mt. Sinai Medical Center in New York City, NY;
Arkansas Children's Hospital, Little Rock, AR; Children's Hospital,
Boston, MA; Southern California Research, Mission Viejo, CA; Scripps
Clinic, San Diego, CA; and Mayo Clinic, Rochester, MN. Participants are
to cover their own travel expenses. If you are interested in
participating, send an email to faan@foodallergy.org
- Re: Peanut Study, and specify which hospital.
Fatal Food Allergy-Induced Anaphylaxis Reporting Form
Fatal
Reaction Form - 13KThis is a PDF file. The Fatal Reaction Form will look and print like the original paper copy. To view or print this file, you will need Adobe Acrobat Reader. If you do not already have this software, you can download it at www.adobe.com.
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- Archive of Research Summaries
- Allergic Reactions to Foods in the School
- Corn Allergy Study Update
- Clinical Features of Cashew Allergy
- Impact of Food Allergy on Quality of Life
- The Natural History of Peanut Allergy
- Natural History of Peanut Allergy In Young Children
- Peanut Allergic Reactions in Schools
- Peanut Allergy in Twins
- Results of Survey on Ingredient Statements
Disclaimer and Limitation of Liability - Archive of Research Summaries
The Food Allergy & Anaphylaxis Network serves only as a point of contact for the research projects listed on this web page. The Food Allergy & Anaphylaxis Network does not endorse and is not affiliated in any other way these research projects, unless otherwise noted. The Food Allergy & Anaphylaxis Network makes no promises or warranties, expressed and implied, as to the appropriateness of any given research project listed on this web site. The Food Allergy & Anaphylaxis Network disclaims all warranties of fitness for a particular purpose and merchantability as to all such matters. The Food Allergy & Anaphylaxis Network will not be liable under any circumstances for any damages arising from participation in any of the research projects listed on this website, whether such losses are special, incidental, consequential, or otherwise.
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Last modified on 6/1/01. [Copyright © 2001] [Disclaimer]