"Maternal consumption of peanut during pregnancy is associated with peanut sensitization in atopic infants" (2010), by Scott Sicherer, et al.
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In 2010, a team of US researchers concluded that the more peanuts a pregnant woman ate during her pregnancy, the more likely her newborn was to be sensitive to peanuts. They published their results in 2010's "Maternal consumption of peanut during pregnancy is associated with peanut sensitization in atopic infants." The work resulted from the collaboration of Scott Sicherer and Hugh Sampson, both from the Jaffe Food Allergy Institute, Mount Sinai School of Medicine, in New York, New York along with other colleagues. The experiment identified prenatal and postnatal factors associated with peanut sensitization, which was identified and measured by the blood plasma levels of a specific class of antibody, immunoglobulin (IgE), in infants. The researchers concluded that there was a direct correlation between maternal intake of peanut during pregnancy and a high level of peanut sensitization in the infant after birth.