McGill University researchers found that treating peanuts with cold plasma — an ionized gas that alters protein structure — for just 25 minutes reduces allergic immune response by nearly 70%. The method preserves taste and nutrition and could be extended to eggs, hazelnuts, and other common allergens, opening the door to a wider range of safer foods.
(c) Iulian Sandu

Neue Behandlung senkt Allergenität von Erdnüssen um fast 70 Prozent

NEW FOOD MAGAZINE

Eine 25-minütige Behandlung von Erdnüssen mit Kaltplasma — einem ionisierten Gas, das die Proteinstruktur verändert — reicht aus, um die allergische Immunreaktion um fast 70 % zu reduzieren. Diese neue Methode erhält Geschmack und Nährstoffe und könnte auch auf Eiern, Haselnüssen und anderen häufigen Allergenen angewendet werden.

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McGill University researchers found that treating peanuts with cold plasma — an ionized gas that alters protein structure — for just 25 minutes reduces allergic immune response by nearly 70%. The method preserves taste and nutrition and could be extended to eggs, hazelnuts, and other common allergens, opening the door to a wider range of safer foods.
Neue Behandlung senkt Allergenität von Erdnüssen um fast 70 Prozent