Researchers have pinpointed a region in the human genome associated with peanut allergy in U.S. children, offering strong evidence that genes can play a role in the development of food allergies.
But in an additional finding that suggests genes are not the only players in food allergies, the Johns Hopkins Bloomberg School of Public Health-led research team found there may be other molecular mechanisms that may contribute to whether those who are genetically predisposed to peanut allergies actually develop them.
The findings are published online February 24 in the journal Nature Communications.
“We always suspected it, but this is the first genome-wide association study (GWAS) that identified a genetic link to well-defined peanut allergy,” says the study’s principal investigator, Dr. Xiaobin Wang, the Zanvyl Krieger Professor and director of the Center on the Early Life Origins of Disease at the Johns Hopkins Bloomberg School of Public Health.
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