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

Un traitement de 25 minutes réduit le risque d’allergie aux arachides de près de 70 %

NEW FOOD MAGAZINE

Des chercheurs de l’Université McGill au Canada ont découvert que traiter les arachides avec du plasma froid — un gaz ionisé qui modifie la structure des protéines — réduit la réponse immunitaire allergique de près de 70 % en seulement 25 minutes. Le procédé préserve le goût et les nutriments, et pourrait s’appliquer aux œufs, noisettes et autres allergènes courants.

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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.
Un traitement de 25 minutes réduit le risque d’allergie aux arachides de près de 70 %