Fatty Foods May Cause Higher Allergy Risk

Research reported in the Anaphylaxis Campaign's newsletter suggests allergens present in high fat foods (such as nuts in chocolate) may trigger more severe reactions than those in low fat foods. It would appear that the allergic person may no get the same warning signals if the allergen in a high fat food and may therefore eat more of it allowing the allergen to get further into the system before the reaction starts.

JK Grimshaw & Colleagues. Presentation of allergen in different food preparation affects nature of the allergic reaction. Clinical and Experimental Allergy Vol 33;11;P1581 Courtesy of the Anaphylaxis Newsletter www.anaphylaxis.org.uk

First published in May 2006


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