BACKGROUND
Peanut allergy is a particularly common cause of anaphylaxis and
utilization of hospital emergency room resources. Peanut protein
allergens do not appear to denature under normal cooking conditions. We
evaluated the effects of thermal processing on the protein allergens Ara
h 2, associated with a risk for anaphylaxis, and Ara h 8, a protein
analogous to birch pollen associated with oral allergy symptoms.