Literature DB >> 25065723

Loss of allergenic proteins during boiling explains tolerance to boiled peanut in peanut allergy.

Paul J Turner1, Sam Mehr2, Rebekah Sayers3, Melanie Wong2, Mohamed H Shamji4, Dianne E Campbell5, E N Clare Mills3.   

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Year:  2014        PMID： 25065723     DOI： 10.1016/j.jaci.2014.06.016

Source DB:  PubMed          Journal:  J Allergy Clin Immunol        ISSN： 0091-6749            Impact factor:   10.793


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  8 in total

1.  Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing.

Authors:  Rafael Valdelvira; Guadalupe Garcia-Medina; Jesus F Crespo; Beatriz Cabanillas
Journal:  Plant Foods Hum Nutr       Date:  2022-08-03       Impact factor: 4.124

2.  A Cross-Sectional Observational Study of Clinical Spectrum and Prevalence of Fixed Food Eruption in a Tertiary Care Hospital.

Authors:  Loknandini Sharma; Reetu Agarwal; Ajay Chopra; Barnali Mitra
Journal:  Indian Dermatol Online J       Date:  2020-05-10

Review 3.  The Prevalence of Tree Nut Allergy: A Systematic Review.

Authors:  Vicki McWilliam; Jennifer Koplin; Caroline Lodge; Mimi Tang; Shyamali Dharmage; Katrina Allen
Journal:  Curr Allergy Asthma Rep       Date:  2015-09       Impact factor: 4.806

Review 4.  GRADE-ing the Benefit/Risk Equation in Food Immunotherapy.

Authors:  Bettina Duca; Nandinee Patel; Paul J Turner
Journal:  Curr Allergy Asthma Rep       Date:  2019-04-25       Impact factor: 4.806

Review 5.  Peanut allergens.

Authors:  Chiara Palladino; Heimo Breiteneder
Journal:  Mol Immunol       Date:  2018-04-19       Impact factor: 4.407

Review 6.  Improving the safety of oral immunotherapy for food allergy.

Authors:  Marta Vazquez-Ortiz; Paul J Turner
Journal:  Pediatr Allergy Immunol       Date:  2015-12-22       Impact factor: 6.377

7.  Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts.

Authors:  Sarah S Comstock; Soheila J Maleki; Suzanne S Teuber
Journal:  PLoS One       Date:  2016-06-16       Impact factor: 3.240

8.  Legume Protein Consumption and the Prevalence of Legume Sensitization.

Authors:  Mark Smits; Thuy-My Le; Paco Welsing; Geert Houben; André Knulst; Kitty Verhoeckx
Journal:  Nutrients       Date:  2018-10-19       Impact factor: 5.717
  8 in total

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