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DRY-roasted peanuts may be more likely to trigger allergic reactions than the raw variety, a study has shown.
A British study found mice who were first exposed to dry roasted peanuts had a greatly increased immune response to peanuts compared to mice exposed to proteins from raw peanuts.
Scientists say the high temperatures used in the dry roasting process can cause chemical changes that may prime the body to set off an allergic response the next time it is exposed to peanuts.
These findings may explain why peanut allergies are more common in the western world compared to East Asia where people usually eat raw or boiled peanuts.
Agencies/Canadajournal
