Background

Allergic reactions to meals consumed outside the home are common and can be severe and sometimes fatal.

Objective

To quantify the risk reduction potentially achieved by increasing an individual’s threshold sensitivity to peanut (such as by means of immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant setting.

Methods

Three versions of popular peanut-containing sauces were selected to represent common ingredients used in Asian cooking. Different combinations of utensils, equipment, sauces, and test conditions were prepared by a professional chef, with or without common cleaning procedures, to represent normal daily practice. Residue amounts of peanut-containing material on kitchen equipment and utensils were measured and used for quantitative risk assessment to model the risk reduction associated with increasing an individual’s threshold.

Results

Shared utensils had mean residue amounts of 23 to 1519 mg peanut protein (no cleaning) and 3 to 82 mg peanut protein (after water rinse). Shared woks and pans had up to 20 mg peanut protein after rinsing. Individuals who reach a threshold of 300 mg peanut protein have a predicted relative risk reduction of 94.9% to greater than 99.99% with brief cleaning. With no cleaning, relative risk reductions were 63.5% to 91.1% for individuals with a baseline threshold of less than or equal to 100 mg peanut protein who reach a threshold of 300 mg peanut protein, increasing to 91% to 99.7% when reaching a threshold value of 1000 mg peanut protein.

Conclusion

In all shared kitchen material scenarios that we studied, achieving an eliciting dose of 300 or 1000 mg peanut protein seems clinically relevant for the peanut-allergic population.

中文翻译：

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花生过敏消费者在餐厅共享设备的风险：亚洲食品制备的模拟：亚洲食品制备的模拟。

背景

在家中进餐时，过敏反应很常见，可能很严重，有时甚至致命。

目的

为了量化通过在餐厅环境中通过共享厨房材料暴露花生的情况下提高个人对花生的阈值敏感性（例如通过免疫疗法）可能实现的风险降低。

方法

选择了三种流行的含花生酱，以代表亚洲烹饪中常用的配料。专业厨师根据有无常规清洁程序准备了器皿，设备，调味料和测试条件的不同组合，以代表日常的日常操作。测量厨房设备和餐具上含花生物质的残留量，并将其用于定量风险评估，以模拟与提高个人阈值有关的风险降低。

结果

共用器皿的平均残留量为23至1519 mg花生蛋白（不清洗）和3至82 mg花生蛋白（水冲洗后）。共用的炒锅和锅在冲洗后最多可含20毫克花生蛋白。达到300 mg花生蛋白阈值的个体，经过短暂清洁后，预计相对危险度降低94.9％至99.99％以上。如果不进行清洁，则基线阈值小于或等于100 mg花生蛋白且达到300 mg花生蛋白的个体的相对危险度降低63.5％至91.1％，达到阈值时个体的相对危险度降低至91％至99.7％。价值1000毫克花生蛋白。

结论

在我们研究的所有共享厨房材料场景中，诱发300或1000 mg花生蛋白的剂量似乎对花生过敏人群具有临床意义。