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Image copyright Thinkstock Image caption Roasted peanuts are less commonly eaten in East Asia - where peanut allergies are rare 
  
 Roasted peanuts are more likely to trigger an allergic reaction than raw peanuts, according to an Oxford University study, involving mice. 
  
 Scientists say chemical changes caused by dry roasting processes may prime the body's immune system - sparking future allergic reactions. 
  
 But much more work is needed before humans should consider swapping roasted nuts for raw ones, they say. 
  
 The research appears in the Journal of Allergy and Clinical Immunology. 
  
 This is the first time, to our knowledge, that a potential trigger for peanut allergy has been directly shown Prof Quentin Sattentau, University of Oxford 
  
 Fatal reactions 
  
 Mice were exposed to peanut proteins through the skin or the stomach. 
  
 Animals given the dry roasted samples had a much stronger immune response - the body's way of fighting things that appear foreign to it - than mice given the raw versions. 
  
 In humans, immune responses vary. Some can be mild, causing rashes for example, but others can be extremely dangerous, leading to swelling of the mouth and breathing difficulties. 
  
 Scientists say it is likely to be the high temperatures used to roast nuts that are responsible for the chemical changes that, in turn, prompt the allergic reactions. 
  
 Prof Quentin Sattentau, who led the research, said: "This is the first time, to our knowledge, that a potential trigger for peanut allergy has been directly shown." 
  
 And researchers believe the findings may explain the lower allergy rates in East Asian populations where boiled, raw or fried nuts are a more common part of the diet than roasted ones. 
  
 But they warn that much more work is needed before doctors make any specific dietary recommendations. 
  
 Chemical changes 
  
 Prof Sattentau said: "We know that children in families with other allergies are more likely to develop peanut allergy. 
  
 "However our research is at an early stage and we think that it would be premature to avoid roasted peanuts and their products until further work has been carried out to confirm this result." 
  
 Scientists are now exploring methods to get rid of the particular chemical changes that may be responsible for kick-starting the immune system. 
  
 According to NHS Choices, nut allergies, including peanuts, are relatively common in both school-aged children and adults. 
  
 And peanuts are one of the most common causes of fatal allergic reactions to food. 
  
 People with peanut allergies are advised to avoid them and many carry auto-injector pens to reduce the severity of any reactions that do occur. ||||| The researchers followed up by feeding the mice various types of peanut extract. (These extracts were delivered through a tube directly to the stomach.) Again, the mice that had already been exposed to dry-roasted peanut protein had a greater immune response than the mice exposed to raw peanuts. Interestingly, the mice who were initially exposed to proteins from dry-roasted peanuts were more allergic to both kinds of peanuts – raw and dry roasted – than the mice who were primed with protein from raw peanuts. |||||
Output:
People in East Asia eat just as many peanuts as people in North America and Europe but have much lower rates of peanut allergy; researchers believe they now know why. Scientists injected mice with proteins from peanuts that had been dry-roasted and from raw peanuts and found that the roasted peanut protein caused a much stronger immune system reaction, reports the Los Angeles Times. In East Asia, peanuts tend to be boiled, fried, or eaten raw instead of roasted, and while food allergies in general occur there at the same rate as in the West, peanuts are a "striking exception" that the difference in cooking methods could explain, the researchers write in their study, published in the Journal of Allergy and Clinical Immunology. The researchers say the immune system response appears to have been the result of chemical changes in the nuts caused by the high temperatures of the roasting process, reports the BBC. "This is the first time, to our knowledge, that a potential trigger for peanut allergy has been directly shown," the lead researcher says. He adds, however, that the "research is at an early stage and we think that it would be premature to avoid roasted peanuts and their products until further work has been carried out to confirm this result." (Click to read about more unusual allergies: to sunlight, and newspaper.)