NC State Scientists Create Ingredient to Combat Peanut Allergy

In the U.S., around three million people report allergies to tree nuts and peanuts. Scientists at North Carolina State University have developed a food ingredient that has the potential to alleviate the severity of the allergy. By using elements from plants such as blackcurrant, cinnamon, cranberry and green teas, researchers at the university have created a combination that aids in developing a tolerance for peanuts. As nut ingredients become less prevalent in school systems, airlines and restaurants, this new development could help stifle the dangerous reaction.’

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