Peanuts (f13)1522
Peanut (Arachis hypogaea) belongs to the legume family (Leguminosae). There are many varieties of peanuts, and hybridization does not affect allergenicity. Peanuts with a high oleic acid content (SunOleic type) do not show changes in allergenicity. Cross-reactivity is observed among legumes due to structural similarity of proteins and shared epitopes.
FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination.
- Diagnosis of allergic reactions to peanuts.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Draw blood in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Sixteen peanut allergens have been identified, of which Ara h 1, 2, 3, and 6 are the main ones. They are resistant to cooking and digestion. 97% of patients with peanut allergy react to at least one of these allergens. Peanuts cause IgE-mediated cross-reactions with other legumes, nuts, and pollen. Allergy usually begins in childhood and may persist lifelong, but 20% of children develop tolerance.
Typical symptoms include skin manifestations (hives, angioedema), respiratory symptoms (wheezing, cough, shortness of breath), gastrointestinal disorders (vomiting, abdominal pain), and risk of anaphylaxis. The risk is especially high in patients with asthma. Peanuts are also associated with atopic dermatitis, otitis media with effusion, allergic rhinitis, and exercise-induced anaphylaxis.