Peanut allergy is one of many food allergies. According to studies by Scott H. Sicherer, M.D. associate professor of pediatrics at the Mount Sinai School of Medicine and researcher in the Jaffe Food Allergy Institute, suggested 80 percent of people with peanut allergy had a breathing problem or experienced a reaction that affected more one area of their body (AllergicChild.com – Peanut Allergy). Severe suffers of peanut allergy experience anaphylactic shock reaction: Release of histamine causes swelling, difficulty in breathing, heart failure, circulatory collapse, and may lead to death (one-third of severe cases) (MedicineNet.com – Peanut Allergy … The Shocking Facts). According to North Carolina researcher, and associate professor of food science in North Caroline A&T’s School of Agriculture and Environmental Sciences – Mohamed Ahmedna study showed within industrialized countries between 1997 and 2002, peanut allergies in children doubled in the United States. Actually, estimated one percent of all children have an allergic reaction to peanuts. Besides, industrialized countries have seen rapidly increasing number of peanut allergy cases (Local6.com – Scientists Develops Allergen – Free Peanut – Patent on Allergy-Free Peanut Pending – July 25, 2007) (Foodproductiondaily.com/europe – Process eliminates allergens in peanuts, claims scientist by Ahmed ElAmin).
In 2005, The National Institute of Allergy and Infectious Disease established a food – allergy consortium, and stated would spend $17 million through 2010, first goal to find cure for peanut allergy. In 2006, the institute spend: $3.5 million, but during the past five years, nearly quadrupled the amount spent on peanut – allergy research. Approximately every year, food allergy related deaths are 125, and majority of these deaths linked to peanut allergy (TwinCities.com – Scientists try to crack peanut allergies – Saving lives, make profits spur research by Stephanie Desmon – updated article – 8/18/07).
In June 2007, Dr. Mahamed Ahmedna claimed to have developed a process to make allergen – free peanuts. Funding for his research, provided by the United States Agency for International Development grant. In 2007, processed peanuts were tested on human serums from severely allergic individuals, showed no peanut allergy reaction. The processed peanuts maintain their taste, and quality. According to Dr. Ahmedna, food companies are interested in licensing and processing, however a patent on the allergy – free peanut is pending (Local6.com – Scientists Develops Allergen – Free Peanut – Patent on Allergy-Free Peanut Pending – July 25, 2007). Researchers at North Caroline A&T State University said in a press release, regarding the new technology (process), whole roasted kernels had “100 percent inactivation” of peanut allergens (bizjournals.com – A&T researchers develops allergy-free peanut – July 25, 2007). Furthermore, plans are to expand the process, remove allergens from other foods.
Dr. Mahamed Ahmedna said: “We are extremely pleased that we were able to find such a simple solution to vexing problem that has enormous economic and public health ramifications, both for peanut sensitive individuals, and the food industry as a whole.” The processed peanuts would open the doorway for new food marketing of allergen free peanuts and included in various foods, such as peanut butter for those allergic to non-processed peanuts. Also, the Doctor credited during the course of the project, developing a process to remove common mold toxin from peanuts, a low fat, high protein meat substitute, an infant formula, and antioxidants from red peanut skins. Currently, news journals have not been able to verify Dr. Mahamed Ahmedna claims to remove allergens from peanuts. (Foodproductiondaily.com/europe – Process eliminates allergens in peanuts, claims scientist by Ahmed ElAmin).