New research indicates that gradual exposure to peanut butter helps reduce the sensitivity of allergic children.
An innovator published in Nejm Evidence suggests that children with high threshold allergies to peanuts can safely develop long -term tolerance, gradually increasing intake of peanut butter. This approach offers a safer and more economical alternative to traditional allergy treatments.
The study involved 73 children aged 4 to 14 who were already tolerating at least half of a peanut. Participants were divided into two groups: one that gradually consumed increasing amounts of peanut butter and another that continued to strictly avoid peanuts. Over the course of 18 months, the group that ingested peanuts began with 1/8 teaspoon of peanut butter And slowly increased its intake under medical supervision, explains the.
The results were notable – the children in the group who consumed peanuts reached levels of tolerance significantly higher than those that avoided peanuts. After the rehearsal, all 32 children in the ingestion group who participated in a food test managed to tolerate nine grams of peanut protein (equivalent to three tablespoons of peanut butter). In contrast, only three of the 30 children in the avoidance group reached the same level.
To test the durability of this newly discovered tolerance, children who successfully completed the program continued to eat peanut butter twice a week for 16 weeks, followed by a period of eight weeks when they completely avoided the peanuts. Surprisingly, 87% of them remained desensitized Even after they stop consuming peanuts, compared to only 8.6% of the group that avoided consumption.
Unlike the existing treatments for peanut allergy, which often focus on people with extreme sensitivity, this study highlights a targeted approach to children with higher tolerance levels. The findings suggest that the Personalized Treatments For food allergy may soon replace strict avoidance strategies, helping more children to obtain long -term protection against allergic reactions.
“We were excited to find that this treatment strategy was even more successful than we had predicted. This can change the way we manage food allergies, ”says Julie Wang, the main co-author of the study.
