According to the USDA 2.8 million people are affected by peanut allergies and 400,000 of those are school aged children. This allergy is different in everyone, but can cause death by anaphylaxis in some if they are accidentally exposed. Researcher, Dr. Jianmai Yu, a food and nutrition researcher at NC A&T’s School of Agriculture and Environmental Sciences, has found that adding protein breaking enzymes can reduce allergen proteins from being released in the stomach. The way that they make this possible is by pretreating shelled peanuts with a food-grade enzyme that does not alter the taste, texture, shape or even shell life of the peanut. All it does is reduce the number of allergen proteins that usually arise when a person with a peanut allergy consumes anything with peanuts.
Not only does Dr. Yu believe that these peanuts will reduce the allergy, but that under medical supervision one can slowly consume these altered peanuts until they are completely resistant to the allergens in peanuts. This study is showing great promise and helping those 2.8 million people from accidentally being exposed to harmful peanut allergies and being at risk of anaphylaxis, especially children who might not even be aware of their allergy. Not only that, but it is leading the way to making other items less allergenic such as wheat and tree nuts which can be found in many products as well. These peanuts are rumored to hit stores in the near future, so be ready because before long everyone will be able to experience the taste of creamy delicious peanut butter!
For more information on this topic visit http://www.ncat.edu/news/2014/06/peanuts.html