Peanut Rebuttal

To the editor: My name is Emily Avakian, and I work for the National Peanut Board. I wanted to take this opportunity to correct some misinformation in a letter to the editor in last week’s paper: “Peanut reactions a dangerous allergy,” written by Amy Brennan. While we understand that you, as an editor, have constraints on changes to a “letter to the editor,” we wanted to provide some insight into misconceptions that were communicated to your readers. The National Peanut Board (NPB) is a farmer-funded research & promotion board. America’s Peanut Farmers care deeply for consumers. The NPB and the . peanut farmers and families we represent do not want anyone to be harmed by our products. In fact, the original Board concluded that if one person became ill from our products, it was one too many, and made a commitment to do as much as possible to mitigate food allergy—peanut allergy in particular. We have amassed an extensive research library. Our Scientific Advisory Council is comprised of leading researchers from the U.K., Canada, and the U.S. NPB works very closely with the Food Allergy and Anaphylaxis Network (FAAN), a non-profit organization dedicated to raising public awareness, providing advocacy and education, and advancing research on behalf of all of those affected by food allergies and anaphylaxis. With resources, I would like to clarify some information regarding peanut allergy. Approximately 100-150 people die per year from all food allergies. There are eight food allergens responsible for 90% of food-related allergies: peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy. Any reaction to a food has the potential to be serious, even fatal. It’s important to distinguish the reactions that a food-allergic individual might experience upon “inhaling” an allergen according to Michael C. Young, MD and clinical assistant professor of pediatrics at Harvard Medical School. According to Dr. Young, all individuals with peanut allergy, regardless of severity, can have reactions to vapors airborne peanut particles, but the allergic symptoms to airborne exposure typically consist of itchy eyes and runny nose, not unlike an airborne exposure to pollen or dust. For anaphylaxis to occur, the peanut protein must be ingested, come in contact with mucous membranes of the mouth, or find its way into the bloodstream such as through a cut in the skin. Again, according to Dr. Young, an open jar of peanut butter at room temperature should have no significant vapor phase and therefore should not be a source of airborne peanut protein. The study that researched casual contact by Steven J. Simonte, MD, and others sought to determine the clinical relevance of exposure to peanut butter by means of inhalation and skin contact in children with peanut allergy. What the study found was that casual exposure to peanut butter is unlikely to elicit significant allergic reactions. The results cannot be generalized to larger exposures or to contact with peanut in other forms. Dr. Simonte’s study examined the effect of skin contact on the peanut-allergic. The same thirty-three children with severe peanut allergies were the subject of the skin contact study. In this study a measured amount of peanut butter was applied to the skin for one minute and wiped off and was observed. Three subjects had localized redness, five had localized itching without any visible redness or rash, two had a single hive. None of the mild local reactions required treatment. The authors concluded that 90% of peanut-allergic individuals would not experience systemic or anaphylactic reactions to skin contact exposures to peanut butter. We understand the sensitivity necessary. when addressing peanut allergy and nutrition with respect to children, and a parent’s concern for the safety of their child is their number one priority with which we empathize. I just wanted to be sure that we provided you with accurate information. Emily Ann Avakian