So why do some people have an allergic response to something like peanuts and milk, while others have no such response. Researchers are a step closer to answering that question.
In a recent study led by Yong-Jun Liu, M.D., Ph.D., at the University of Texas M.D. Anderson Cancer Center, Houston, scientists singled out the molecule that specifically directs immune cells to develop the capability to produce an allergic response. It's called thymic stromal lymphopoietin (TSLP), and these researchers believe it is the key to why food allergies develop in some people.
Information from this study may allow scientists to target this molecule in their efforts to treat and cure food allergy. Here's the abstract for those with a scientific brain.
This research is being conducted with a grant through the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health.
Here's their press release of this encouraging new study.