英伦广角 干烤可能会引起花生的易过敏潜质（在线收听）

Exposure to peanuts can be deadly to people with an allergy. But here’s a finding that could start to thwart the peanut threat: peanuts that are dry roasted may be more likely to trigger an allergic reaction than do their raw counterparts. At least that’s the case in mice. The study is in the Journal of Allergy and Clinical Immunology. [Amin E. Moghaddam et al, Dry roasting enhances peanut allergic sensitization across mucosal and cutaneous routes in mice]

对花生过敏的人接触到花生可能会产生致命的影响。但是这里有一个有可能阻碍花生威胁的发现，那就是，相比于未经加工的生花生，干烤的花生更有可能引发过敏反应。至少对于老鼠来说是这样的。这项研究被发表在《过敏症及临床免疫学》杂志上。

Researchers looked at how the immune systems of mice respond to purified proteins from dry-roasted peanuts versus raw peanuts. Temperatures required to dry roast peanuts—160 degrees C or higher—create chemical compounds that incite the mouse immune system.

研究人员分别观察了老鼠的免疫系统对来自烤花生和生花生的纯蛋白质的反应，烤花生的温度要达到160摄氏度或者更高才会刺激到老鼠的免疫系统，从而使其过敏。

If the findings extend to humans, it could help explain the difference in the higher incidence of peanut allergies in the western world compared with East Asia. Peanuts are equally popular in both regions, but in the west, dry-roasted peanuts are more prevalent.

如果将这些研究发现延伸至人类身上，这就有助于解释为什么相比东亚地区，西方世界花生过敏的发生率更高。在这两个地区花生都很受欢迎，然而在西方，烤花生更流行。

The researchers are now looking at ways to stop the formation of the compounds that cause trouble, in the hopes of developing a peanut that doesn’t bite back.