Oral consumption is the most common route of exposure, but topical (skin) and inhalation can also trigger allergic reactions. There are at least 11<unk>  proteins identified as allergenic. The condition is associated with several specific proteins categorized according to four common food allergy superfamilies: Cupin (Ara h 1), Prolamin (Ara h 2, 6, 7, 9), Profilin (Ara h 5), and Bet v-1-related proteins (Ara h 8). Among these<unk> ns, Ara h 1, Ara h 2, Ara h 3 and Ara h 6 are considered to be major allergens which means that they trigger an immunological response in more than 50% of the allergic population. These<unk> ns mediate an immune response via release of Immunoglobulin E (IgE) antibody as part of the allergic reaction. Some of the<unk> ns can undergo enzymatic and non-enzymatic modifications which makes them more likely to bind to ligands on antigen-presenting cells. Ara h 1 can undergo glycosylation modifications which have been shown to induce immunomodulatory responses; it stimulates lectin receptors MR and DC-SIGN on dendritic cells which further propagate cytokines and bias the immune system towards a Th2 type response.<unk>  proteins that undergo non-enzymatic changes through Maillard reactions when cooked or exposed to room temperature have an increase in AGE modifications on their structure. These changes have been shown to stimulate RAGE receptors and SR-AI/II on dendritic cells and thus lead to an increase in IL-4 and IL-5-releasing Th2 cells.<unk> es are uncommon in children of undeveloped countries where<unk>  products have been used to relieve malnutrition. The hygiene hypothesis proposes that the relatively low incidence of childhood<unk> es in undeveloped countries is a result of exposure to diverse food sources early in life, increasing immune capability, whereas food selection by children in developed countries is more limited, reducing immune capability. A possibility of cross-reaction to soy was dismissed by an analysis finding no linkage to consumption of soy protein, and indicated that appearance of any linkage is likely due to preference to using soy milk among families with known milk allergies. Desensitization through exposure In infants with a family history of<unk> , consuming<unk>  proteins at 4 to 11 months old has been shown to reduce the risk of developing an allergic response by 11-25%. From these results, the American Academy of Pediatrics rescinded their recommendation to delay exposure to<unk> s in children, also stating there is no reason to avoid<unk> s during pregnancy or breastfeeding. A later study by the National Institutes of Health provided further evidence supporting this. The study involved giving children diagnosed as "high allergic" small portions of<unk>  flour daily for several years, with some children randomly assigned placebo flour. The results were 71% of the children receiving<unk>  flour became desensitized to<unk> s, while 2% receiving placebo flour became desensitized. Diet during pregnancy There is conflicting evidence on whether maternal diet during pregnancy has any effect on development of allergies due to a lack of good studies. A 2010 systematic review of clinical research indicated that there is insufficient evidence for whether maternal<unk>  exposure, or early consumption of<unk> s by children, affects sensitivity for<unk> . Routes of exposure<unk> s (Arachis hypogaea) - in shell, shell cracked open, shelled, peeled While the most obvious route for an allergic exposure is unintentional ingestion, some reactions are possible through external exposure.<unk> es are much more common in adults who had oozing and crusted skin rashes as infants. Sensitive children may react via ingestion, inhalation, or skin contact to<unk> ns which have persistence in the environment, possibly lasting over months. Airborne particles in a farm- or factory-scale shelling or crushing environment, or from cooking, can produce respiratory effects in exposed allergic individuals. Empirical testing has discredited some reports of this type and shown some to be exaggerated. Residue on surfaces has been known to cause minor skin rashes, though not anaphylaxis. In The<unk>  Answer Book, Harvard pediatrician Michael Young characterized this secondary contact risk to allergic individuals as rare and limited to minor symptoms. Some reactions have been noted to be psychosomatic in nature, the result of conditioning, and belief rather than a true chemical reaction. blinded, placebo-controlled studies were unable to produce any reactions using the odor of<unk>  butter or its mere proximity. Rarely, allergic reactions have been triggered by exposure from kissing and sexual contact, especially if the partner has eaten<unk> s within the last hour. In 2005, a "kiss of death" was misreported as being due to<unk> ; instead, the person died of an asthma attack after smoking.
Peanut allergy
Tree nut allergy
Corn allergy
Fruit allergy
Sesame allergy
Rice allergy
Shellfish allergy
Insect sting allergy