广义上讲，东亚人和西方人按照差不多形同的比例遭受着同种类的食物过敏。但是存在着一个特例。西方人约莫2倍可能比东亚人对花生过敏。这是一个谜团，同样的，为什么从根本上会有人对花生过敏的这个问题也是（一个谜团）。
Broadly speaking, East Asians and Westerners suffer /about/ the same types of food allergies in about the same proportions. But there is an exception. Westerners are roughly twice as likely to be allergic to peanuts [as] Asians. This is a puzzle, as is [the question of] why anyone would get[/is] allergic [to] peanuts in the first place.
《过敏和临床免疫学期刊》的一篇论文阐明了两件事。它所描述的研究发现，在对应生花生，干烤花生更有可能让老鼠产生花生过敏。因为干烤在西方比东亚更常见，那可能解释了（过敏）事件的悬殊差异。
A paper in the Journal of Allergy and Clinical Immunology sheds lights on both matters. The study it describes found that mice are more likely to develop [a peanut] allergy in response to dry-roasted /pea/nuts than raw ones. Because[/Since] dry-roasting is more common in the West than in East Asia, that may explain the disparity of /the/ incidence.
Sattentau博士及其团队把取自生或干烤获胜的蛋白质注入他们的老鼠体内，来准备动物的免疫系统。接着他们喂养这些动物生或干烤花生。此前经受取自干烤花生蛋白质准备的老鼠对两种饮食展现出更强壮的免疫反应。它们的抗体水平，特别是一种名为immunoglobulin E(IgE)，显著上升。高水平的IgE是一个过敏反应的特征。虽然用生花生蛋白质准备过的老鼠也产生来大量的抗体，但是里头的IgEs要少得多。
Dr Sattentau and his team injected their mice with proteins derived from raw or dry-roasted peanuts to prime the animals[/'] /their/ immune systems. Then they fed th[o]se animals raw or dry-roasted peanuts. Mice which[/that] had been primed [with] protein[s] from [the] dry-roasted /pea/nuts exhibited /much stronger/[more robust] immune [responses to both diets]. The[ir] level[s] of /their/ antibodies, [specifically] a type called immunoglobulin E(IgE), [rose] significantly. High levels of IgE [are] [the] hallmark of [an allergic] /immune/ reaction. /Al/though [the] mice primed with /protein of/ raw peanut/s/ [protein] also produced lots of antibodies, /but much/ [far] fewer [were] /these/ IgEs.
Sattentau认为区别源自（事实）——干烤（过程）触发来药剂师所知的美拉德反应，对于主厨来说则是褐边反应。这个M反应是在糖和蛋白质构成新的，复杂的分子，名为糖基化终产物（advanced glycation end-products (AGEs)，的过渡阶段。这些创造了许多的跟烹调食物相联系的宜人香味，但是也被怀疑是导致了特定的过敏，包括，它会显示，花生过敏。
Dr Sattentau thinks the difference, stems from the fact that dry-roasting triggers what is known to chemist [as] the [Maillard] Reaction, and to chef[s] [as] browning. This [Maillard Reaction] is [one] between sugars and protein[s that] form[s] new, complex molecules, called advanced glycation end-products (AGEs). These create/d/ many of the pleasant aromas associated with cooked foodn, but [are] also suspected of causing specific[/certain] allergies, including, it would [now] appear, peanut allergy.
