This amount of peanuts can cause an allergic reaction in patients who are sensitive to peanuts

The results of a recent study by toxicologists at the University of Cincinnati suggest that finding “induced doses” may help people suffering from mild or moderate allergic reactions to peanuts.

The results of the survey were published in the academic journal Food and Chemical Toxicology.

An estimated 6 million Americans may suffer from peanut allergies. Small amounts of peanut protein can cause hives, itching, tingling in the mouth, shortness of breath, or nausea within minutes.

Individuals with severe peanut allergies can develop food-induced anaphylaxis. This is a life-threatening emergency that requires treatment with an injection of epinephrine and a trip to the emergency room. Food labels will display warnings such as “May contain peanuts” or “Processed at a facility that may process nuts.”

The warning allows individuals with severe reactions to steer clearly, but labels are not very useful for consumers who may be able to tolerate minimal peanut protein without major accidents. Dr. Lynn Harbor of the University of Cincinnati School of Medicine says he is a senior toxicologist.

But new research led by Harbor may help change that situation in the United States.

Using patient data from multiple locations, scientists use mathematical models to determine the “induced dose,” that is, the amount of peanut protein that causes or induces an allergic reaction in a particular percentage of patients who are sensitive to peanuts. Estimated, Harbor explains. This study reviewed the response of 481 patients in a double-blind, placebo-controlled study that was exposed to elevated levels of peanut protein in a controlled clinical environment until the patient developed an allergic reaction.

The dose calculated to elicit an allergic reaction in 1% of patients with peanut allergies was 0.052 milligrams of peanut protein, which weighed nearly a grain of salt, says Harbor. The induced dose of 5% of patients was calculated to weigh 0.49 milligrams of peanut protein, or nearly a grain of sugar, says Haber.

“Risk is based on a combination of what is inherently dangerous and how much someone is exposed to the substance,” said a part-time associate professor of environmental and public health sciences at UC Medical College. Harbor says. “Arsenic is more toxic than sodium chloride, also known as table salt, but there is no risk if it is not exposed to arsenic.”

“Exposure is also important in determining risk,” says Haber. “Water is healthy, but drinking enough can be fatal. There is a move towards labeling based on the combination of the inherent hazards of the substance and the amount contained in the product. This is Australia, New Zealand, It’s happening in Europe. The United States is taking a long time to do this. “

Haber used patient data from the Stanford University School of Medicine and the Food Allergy Research Consortium. This study was supported by the Institute for Advances in Food and Nutrition Science (IAFNS). This non-profit 501 (c) (3) scientific research organization pools funding from food industry collaborators and advances science through physical and financial contributions from public and private sector participants.

“There may be differences between the United States and other countries that affect peanut susceptibility in terms of peanut consumption and exposure, so we were asked to perform an analysis using data from the U.S. population. “Harbor says. “For transparency, we posted all data and modeling code over the Internet. Using methods and data that others can use for their own analysis, we use exposure limits related to the US population. I have identified. “

Follow more stories above Facebook And twitter

This story was published from a news agency feed without changing the text. Only the heading has changed.