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"Maternal consumption of peanut during pregnancy is associated with peanut sensitization in atopic infants" (2010), by Scott Sicherer, et al.

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.

Format: Articles

Subject: Experiments, Reproduction