Peanut Allergy Treatment

Hancock International College would like to share a beautiful story with our ESL students of a father helping his own son and potentially countless others with his research on a peanut allergy treatment. It’s a nice read for our ESL students. says, “People who are allergic to peanuts may have a new way to protect themselves from severe allergic reactions thanks to an exciting new treatment. It’s called sublingual immunotherapy—or SLIT—and it involves putting minuscule amounts of liquefied peanut protein under the tongue, where it is absorbed immediately into the blood stream to desensitize the immune system to larger amounts of peanut protein. The research, which was published in the Journal of Allergy and Clinical Immunology this week, was led by first author Edwin Kim, assistant professor of medicine at the University of North Carolina School of Medicine.

Kim was inspired to develop the treatment after his own son suffered a severe allergic reaction when he was just 9 months old. Now, his research shows that SLIT could offer people a safe and effective way to protect themselves from severe allergic reactions—and even anaphylaxis—after patients were able to tolerate 10 to 20 times more peanut protein than it would take for them to get sick. […]

There are three main immunotherapeutic ways clinician scientists have developed to treat nut allergies, and all of them attempt to help patients avoid severe allergic reactions by desensitizing the immune system to nut proteins. According to Kim, about 100 milligrams of peanut protein can trigger a severe allergic reaction. That’s the sort of trace amount that people fear can show up in food that has been ‘manufactured in a facility that processes peanuts.’ For reference, one peanut kernel contains about 300 milligrams.

‘The main idea beyond immunotherapy is not for kids to be able to eat peanut butter and jelly sandwiches,” Kim said. “It’s to keep them safe from the small hidden exposures that could occur with packaged foods, at restaurants, and with other food exposures.’ […]

‘SLIT participants tolerated between 10 and 20 times more peanut protein than it would take for someone to get sick,’ Kim said. ‘We think this provides a good cushion of protection—maybe not quite as good as OIT—but with an easier mechanism (sublingually) and, as far as we can tell right now, a better safety signal.’”

Check out the full article with the URL below!

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