Preventing peanut allergies through a better understanding of the transcutaneous sensitization pathway, novel food processing, and skin care adaptations.

TRANS-FOOD

The present project aims to reduce the risk of developing peanut allergy via the transcutaneous route by 1) gaining knowledge of the mechanisms by which this may occur and 2) developing and testing novel prevention approaches consisting, for example, of modifying peanut manufacturing processes or adapting skin care and hand hygiene practices. The CCP is investigating the penetration and residence time of peanut proteins in hair follicles, their uptake into Langerhans cells and the transfer of the proteins by hand to the skin of other individuals, as well as the prevention of hand washing.

Duration: 06/2022 - 05/2025

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