By Ann Arbor Times |
Jul 9, 2024
A study from the University of Michigan has identified a potential new treatment for food allergies in inulin, a naturally occurring plant fiber commonly used as a supplement, prebiotic in soda, and replacement for sweeteners. The paper published in Nature Materials describes inulin gel-based oral immunotherapy’s success in stopping allergic reactions in mice by targeting bacteria in the gut. The gel prevented severe allergic reactions during and after administration, including reactions to common triggers such as peanuts, egg whites, and milk.