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This is Scientific American 60-Second Health. I'm Dina Fine Maron. Got a minute?

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Exposure to peanuts can be deadly to people with an allergy.

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But here's a finding that could start to thwart the peanut threat:

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peanuts that are dry roasted may be more likely to trigger an allergic reaction than do their raw counterparts.

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At least that's the case in mice.

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The study is in the Journal of Allergy and Clinical Immunology.

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Researchers looked at how the immune systems of mice respond to purified proteins from dry-roasted peanuts versus raw peanuts.

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Temperatures required to dry roast peanuts, 160 degrees C or higher create chemical compounds that incite the mouse immune system.

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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.

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Peanuts are equally popular in both regions, but in the west, dry-roasted peanuts are more prevalent.

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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.

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Thanks for the minute, for Scientific American 60-Second Health. I'm Dina Fine Maron.

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