Submitted to: Journal of Clinical and Experimental Allergy
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 24, 2006
Publication Date: June 2, 2006
Citation: Pomes', A., Butts, C.L., Chapman, M. 2006. Quantification of ara h 1 in peanuts: roasting makes a difference. Journal of Clinical and Experimental Allergy. 36:824-830. Interpretive Summary: Certain proteins in peanuts have been identified as causing most of the allergic reactions by sensitive individuals. One of those proteins is called Ara h 1 and is used in assays to quantify the allergenicity of peanuts. This study showed that allergenicity of runner type peanuts reached a maximum if roasted for 10-15 minutes. If peanuts were roasted for 20 minutes or more, the allergenicity decreased to much lower levels and approached the same level as raw peanuts. The study also showed that levels of Ara h 1 were essentially the same for four different runner peanut varieties. It also verified work by other researchers that immature peanuts did not have as much Ara h 1 as mature peanuts. This work also showed that a relatively simple test can be used to specifically measure Ara h 1, one of the allergens in peanut, instead of detecting the presence of all peanut proteins.