GENETICS OF PEANUT ALLERGY

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This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Food allergies are characterized by recurrent symptoms such as wheezing, hives, swelling of the lips, and/or loss of blood pressure (anaphylaxis) upon exposure to a specific food. Food allergies are caused by an abnormal immune response to particular foods (allergens) tolerated by most individuals. In particular, individuals with peanut allergies may have severe, life-threatening reactions to very small amounts of this substance. The reasons why some individuals, but not others, develop peanut allergy are not understood. This study requires a detailed medical history, donation of 3 teaspoons of blood (13 cc), and skin testing for peanut allergy and as clinically indicated, other food allergens. This study is a scientific experiment investigating basic genetic predisposition and immunologic mechanisms, not a clinical trial, and no treatment will be provided as part of this study. We will analyze a specific part of genetic material called the HLA Class II tissue type, as well as other parts of genetic material involved in how the immune system reacts to an important molecule, LPS, which is made by bacteria. The HLA Class II tissue type is involved in the body s ability to make immune responses to foreign substances such as peanuts. The focus of this research study is to learn about how HLA genes and other immunologically important genes interact and lead to peanut allergy. We are acquiring this information so that in the future we may be able to predict the likelihood of a new individual developing peanut allergy and possibly develop new therapeutic approaches.