The Allergy Station, Roseville, California.
Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska; DBV Technologies, Montrouge, France.
Ann Allergy Asthma Immunol. 2022 Apr;128(4):439-442. doi: 10.1016/j.anai.2022.01.037. Epub 2022 Feb 4.
The current standard of care for managing peanut allergy includes avoidance of peanut and use of injectable epinephrine; however, strict avoidance is difficult and accidental ingestion is common with potentially serious consequences. Despite vigilance and efforts to minimize the risk of accidental exposure, peanut protein cross-contamination continues to occur in a variety of foods, including baked goods.
To assess and quantify the presence of peanut protein contamination in certain baked goods.
Randomly selected baked goods were collected from bakeries in the New York and Miami metropolitan areas that sold a variety of ethnic cuisines. A second set of samples from the same bakeries was collected at least 1 week after to evaluate between-batch variability. Samples were sent to the Food Allergy Research and Resource Program to analyze peanut contamination by enzyme-linked immunosorbent assay. Consumption estimates were based on 2003 to 2010 National Health and Nutrition Examination Survey survey data.
Of 154 samples from 18 bakeries, 4 (2.6%) had detectable peanut contamination with peanut protein levels ranging from 0.1 mg/100 g to 650 mg/100 g. Consumption estimates for single occasion ingestion of a contaminated item ranged from 0.07 mg to 832 mg of peanut protein.
In this study, unintended peanut protein was present in a small, but not insignificant, proportion of baked goods, with the potential to trigger a reaction in individuals with peanut allergy. Some products contained high levels of unintended peanut protein. The current data support the potential for accidental exposure to peanut protein with its associated risk.
目前管理花生过敏的标准治疗方法包括避免食用花生和使用注射用肾上腺素；然而，严格避免食用是困难的，并且意外摄入很常见，可能会产生严重后果。尽管保持警惕并努力将意外暴露的风险降到最低，但花生蛋白仍会继续在各种食物中发生交叉污染，包括烘焙食品。
评估和量化某些烘焙食品中存在的花生蛋白污染情况。
从销售各种民族美食的纽约和迈阿密大都市区的面包店随机收集烘焙食品。从同一家面包店收集第二组样本，至少在 1 周后收集，以评估批间变异性。将样本送到食物过敏研究和资源计划组织，通过酶联免疫吸附试验分析花生污染情况。消费估计基于 2003 年至 2010 年国家健康和营养检查调查数据。
在来自 18 家面包店的 154 个样本中，有 4 个（2.6%）检测到花生污染，花生蛋白含量范围为 0.1 毫克/100 克至 650 毫克/100 克。单次摄入受污染物品的花生蛋白估计值在 0.07 毫克至 832 毫克之间。
在这项研究中，一些烘焙食品中存在意想不到的花生蛋白，虽然比例较小，但并非微不足道，有可能引发花生过敏个体的过敏反应。一些产品含有高水平的意外花生蛋白。目前的数据支持因意外摄入而接触花生蛋白及其相关风险的可能性。
