Food allergies

Abstract

Peanuts hold a prominent place in global diets, but the specter of peanut allergies looms with massive, potentially life-threatening implications. This section delves into the structural and molecular aspects of various peanut allergens, exploring their roles in igniting type I hypersensitivity reactions. An intricate interplay of genetic predisposition, environmental influences, and dietary choices contributes to the intriguing disparities in immune gene expression among individuals. Diagnostic approaches include the use of IgE detection tools and skin prick tests. The ultimate defense against allergic reactions lies in avoiding peanut exposure. However, emerging modalities such as oral immunotherapy and vaccination strategies offer promising results in allergy management.

In this chapter, we embark on a comprehensive comparative analysis with a clinical approach of diverse processing methods designed to reduce peanut allergenicity. Alterations of solubility, digestibility, and membrane diffusivity play a notable role in modifying the stability of allergens. Thermal techniques—boiling, roasting, microwaving, frying, and autoclaving—receive due attention. Non-thermal methods offer a multifaceted approach, encompassing biological interventions like fermentation, enzymatic catalysis, and genetic engineering, as well as chemical treatments such as acid-based processes, glycosylation/glycation, and magnetic bead adsorption. The physical realm includes cold atmospheric plasma, pulse electric field treatment, and irradiation. Promising clinical studies conducted in vivo underscore the effectiveness of certain processing methods in yielding hypoallergenic peanut products.