Researchers are using plant breeding and biotechnology to remove proteins associated with food allergies.

Sachin Rustgi, a member of the Crop Science Society of America, studies how we can use breeding to develop less allergenic varieties of these foods. Rustgi recently presented his research at the virtual 2020 ASA-CSSA-SSSA Annual Meeting.

Allergic reactions caused by wheat and peanuts can be prevented by avoiding these foods, of course. «While that sounds simple, it is difficult in practice,» says Rustgi.

Avoiding wheat and peanuts means losing out on healthy food options. These two foods are nutritional powerhouses.

Wheat is a great source of energy, fiber, and vitamins. Peanuts provide proteins, good fats, vitamins and minerals.

«People with food allergies can try hard to avoid the foods, but accidental exposure to an allergen is also possible,» says Rustgi. Allergen exposure can lead to hospitalization, especially for people with peanut allergies.

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