NC State researchers develop fruit-infused flour that could reduce reactions to peanut allergies

Peanut butter stock photo

KANNAPOLIS, N.C. — Researchers at North Carolina State University have developed a fruit-infused peanut flour that could reduce deadly allergic reactions to peanuts, according to a report from the News & Observer.

Researchers at the Plants for Human Health Institute at the North Carolina Research campus in Kannapolis are studying the peanut-based flour that could lessen life-threatening allergic reactions.

The key process is polyphenol protein binding.

“We had our original revelation in our lab team meeting – that there might be a way to counter peanut allergy symptoms through this natural binding between polyphenols and proteins – back in late 2011 and early 2012,” Lila told the News & Observer.

Lila said the research is preliminary and needs to be studied.

The number of children with peanut allergies tripled from 1997 to 2008, according to the Food Allergy Research and Education group. According to the report, 400,000 school-age children have a peanut allergy – and only 20 percent will grow out of the allergy.

Read more: News & Observer

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