A groundbreaking study published in the Journal of Agricultural and Food Chemistry has revealed a potential game-changer for those with shrimp allergies. Researchers at Dalian Polytechnic Universityโs National Engineering Research Center of Seafood conducted experiments using reverse-pressure sterilization on shrimp, exposing them to high pressure and steam. The result: a less-allergenic roasted shrimp product.
When mice with shellfish-consumption sensitivities were fed shrimp treated with reverse-pressure sterilization, they experienced milder allergic reactions and less organ damage compared to those fed raw or conventionally roasted shrimp. The study, supported by the American Chemical Society, highlights the possibility of using this technique to reduce allergenicity in other foods.
This breakthrough holds promise for addressing food allergies, potentially leading to the development of hypoallergenic versions of commonly allergenic foods like dairy, nuts, wheat, and various seafood. It sheds light on how the human immune system responds to foods it mistakenly perceives as threats
Food allergies affect millions of people, resulting in thousands of emergency department visits and hundreds of deaths annually in the United States alone. Reverse-pressure sterilization alters problematic proteins in a way that prevents overreactions from the immune system, potentially offering a safer future for allergy sufferers.
While roasting can achieve similar results in some foods, reverse-pressure sterilization appears to be particularly effective in inhibiting antibodies from latching onto allergenic proteins. This innovative technique may pave the way for a new era of hypoallergenic food products, offering relief to those living with food allergies.