‘Dry roast peanuts more likely to trigger allergic reaction’
The high temperatures involved in dry roasting cause chemical changes that can sensitise the immune system to peanut proteins, research suggests.
Scientists believe this may explain why peanut allergy is so much more commonin the West than in eastern Asia. Dry roasted peanuts are a popular snack in Ireland and other Western countries, whereas in the East they are more often used in cooking and eaten raw, boiled, or fried.
