Canadian researchers have found new genetic factors associated with peanut allergy and food allergy. This unearthing provides further evidence of gene role in the development of peanut allergy, it also opens the door for new research, diagnostics, and treatments.
The researchers of Canada, who are currently working with others in the U.S., Australia, and the Netherlands, have pointed out a new genetic risk factor linked to peanut allergy. This new gene is called c11orf30/EMSY.
The new gene known as EMSY is quite a popular term associated with other allergy correlated conditions such as asthma, allergic rhinitis, and eczema.
The Canadian researchers state that the study is the first to link the EMSY gene with a peanut or food allergy. According to them, their findings were published in the Journal of Allergy and Clinical Immunology, giving a hint of EMSY playing a vital role in general allergic predisposition.
For the study, the researchers took 850 people with a peanut allergy and analyzed their DNAs, and then they compared them to almost one thousand people who weren’t associated with a peanut allergy.
The Canadian team explains that food allergy occurs when the immune system of our body reacts wrongly to a certain food as if it were a destructive substance. The symptoms and severity of these food allergies could be different in diverse people and yes it can be different in the matching person at dissimilar times. Not taking it for granted, it can be sudden and dangerous such as in anaphylaxis.
The researcher’s team suggests that in the United States, around 4% of children and teenagers are pretentious by food allergy. There are eight types of food that account for 90% of cases and the types of food include peanuts, milk, fish, wheat, tree nuts, eggs, soy, and crustacean shellfish.
According to Dr. Aida Eslami, the results of the study proposes that EMSY could be a helpful target for forecasting and controlling food allergy treatments in the future.
The researchers were found discussing in their study paper, how food allergy is the upshot of both genes and environment. Several studies have inspected and confirmed the role of our environment.
Co-author of the study Denise Daley, and a professor at a University of British Columbia spoke about food allergy in a news release that the food allergy is the outcome of both genetic and environmental factors, but there are astonishingly few data about the genetic basis of this state. And the discovery of this genetic connection gives us a fuller representation of the causes of food allergies, and this could ultimately help doctors recognize children at risk.