Adding peanuts to young children’s diet can help avoid allergy: study

Adding peanuts to young children’s diet can help avoid allergy: study
According to a study published in the journal Lancet on Thursday, Jan. 20, 2022, young children might be able to overcome their peanut allergies if treated at an early enough age. (AP/File)
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Updated 21 January 2022

Adding peanuts to young children’s diet can help avoid allergy: study

Adding peanuts to young children’s diet can help avoid allergy: study
  • Six months after the treatment, the children in remission could tolerate a dose equivalent to 16 peanuts

PARIS: Including peanuts in children’s diets early in life could help stave off allergies against the legume, which can be fatal and affect swathes of youngsters globally, according to a new study Friday.
Researchers found that introducing peanut products to babies and infants, and gradually increasing exposure, led to greater tolerance for the common allergen.
The peer-reviewed study, published in The Lancet, involved 146 peanut-allergic children aged between zero and three over two-and-a-half years.
Of the group, 96 were given peanut protein powder every day, with the dose increasing progressively to the equivalent of six peanuts. The other children received a placebo of oat flour.
Twenty of the children who received peanut powder showed allergy remission, meaning no allergic reaction occurred six months after the therapy ended.
One child in the placebo group showed remission.
Six months after the treatment, the children in remission could tolerate a dose equivalent to 16 peanuts.
An additional 20 children who received peanut powder were considered ‘desensitised’, meaning they had a higher allergic threshold but were not considered in remission.
These children could tolerate a dose equivalent to between six and 12 peanuts six months after the treatment ended.
The youngest children in the study experienced remission the most often, and the best results were in those under 12 months.
“Very early interventions may provide the best opportunity to achieve remission,” said co-author Stacie Jones.
Peanut allergies affect two percent of children in Western countries, according to the study, and can last a lifetime.
Affected children must avoid eating peanuts and have self-injectable adrenaline available to fight allergic shocks, which can be fatal if they are accidentally exposed.
Exposure can even occur when a child hugs someone who has just consumed peanuts.
“There are no treatment options, resulting in a considerable burden on allergic children and their caregivers to avoid accidental exposure,” said co-author Wesley Burks.
“In severe cases, this can restrict peanut-allergic children’s freedoms, particularly when it comes to navigating daycare or schools and public spaces where access to a safe diet is in jeopardy,” he added.
Previous studies have produced similar results but the length of the latest studies makes it unique.
Although it provided important results, it may not reflect the behavior of the children’s bodies in real-world conditions.
The study was conducted under close medical supervision, and adrenaline injections were administered on 21 children during the trial.


Where We are Going Today: Bonny Cafe

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Updated 17 May 2022

Where We are Going Today: Bonny Cafe

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  • The food and beverage market witnessed considerable growth in Saudi Arabia after the launch Vision 2030 program

Bonny Cafe in Jeddah is a Saudi brand offering freshly made specialty coffees.
Using a range of beans such as Colombian, Ethiopian, and Yemini, the outlet regularly changes its coffee menu with tastes from around the world.
It also has a breakfast menu, with its best-seller being French toast. Other dishes, served throughout the day until midnight, include turkey bacon and egg, and chicken sandwiches, turkey rolls, and arugula salads. Fresh pineapple iced tea is a customer favorite.
Set in modern, relaxing surroundings, the cafe offers private rooms for meetings and other gatherings.
The food and beverage market witnessed considerable growth in Saudi Arabia after the launch Vision 2030 program.
With a population of more than 32 million, international and local companies are now competing to enter the market in this sector.
The entertainment industry and the increased number of sports events and concerts in the Kingdom also positively impacts the food sector.
This growth already appears in increased mobile delivery applications, food trucks, and international and local cafes in large cities such as Jeddah and Riyadh.
Cafes have proved popular, especially among millennials. For more information about Bonny Cafe, visit the cafe’s Instagram account at @bonnysplty.

 


What We Are Eating Today: The Peak

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Updated 15 May 2022

What We Are Eating Today: The Peak

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  • The box includes six slices of meat, a bottle of special sauce, cheddar cheese slices and six burger buns with or without sesame seeds, as well as salt and pepper

Summertime and the grilling is easy, so go for a burger experience with a difference at The Peak, a new restaurant in Alkhobar city.
The Peak offers healthier options than your average fast-food outlet by using fresh beef and chicken and maintaining the right balance between meat and fat to create the best flavor.
Their signature order is the cheesy peak burger with one of their special sauces — spicy, maple, ranch, or spicy peanut.
They also offer very delicious fries with the restaurant’s special seasonings.
The menu is straightforward, but this allows you to enjoy customizing your orders.
For a bigger portion, go for the double peak burger, which looks like a blooming flower of extra taste, oozing cheese and soft bun. Aside from savories and burgers, the restaurant offers a range of ice creams, such as custard and muhalabiah, inspired by Mideastern culture and garnished with crushed pistachio and dried rose petals.
As beach picnics are all the rage in the Saudi Arabian summer, The Peak offers you a barbecue box for six people to get the most from your session on the grill. The box includes six slices of meat, a bottle of special sauce, cheddar cheese slices and six burger buns with or without sesame seeds, as well as salt and pepper. All you will need is a grill and good company to enjoy the day.
For more information visit their Instagram account @thepeak.sa.


Secret ingredient is love as Saudi grandmother shares her culinary skills with the world

Saudi grandmother Nijat Abdulmajeed, middle, with her daughter Basmah Omair, right, and granddaughter Shahad Nejaim.
Saudi grandmother Nijat Abdulmajeed, middle, with her daughter Basmah Omair, right, and granddaughter Shahad Nejaim.
Updated 15 May 2022

Secret ingredient is love as Saudi grandmother shares her culinary skills with the world

Saudi grandmother Nijat Abdulmajeed, middle, with her daughter Basmah Omair, right, and granddaughter Shahad Nejaim.
  • Rather than simply passing on her knowledge of Arab food to her own family, Nijat Abdulmajeed is targeting a global audience through Instagram

JEDDAH: Saudi grandmother Nijat Abdulmajeed from Jeddah is on a mission to pass on the culinary knowledge and skills she has accumulated during a lifetime of preparing authentic Arab food, not only to her own children and grandchildren but to all Saudis and other people around the world.

Her granddaughter, Shahad Nejaim, said that her grandmother’s cooking has always been an important way in which she shows her love for family and friends.

This was confirmed by Abdulmajeed’s daughter and Nejaim's mother, Basmah Omair, who said: “Her cooking means home and love to me … and meals are the way we express love in this house.”

After deciding that it would be a good idea to pass on the wealth of cooking knowledge and experience she has gained over the years, Abdulmajeed decided to share her recipes, tricks and tips for making some of the most delicious and authentic Arab dishes not only with her family but with the whole world on Instagram, where she goes by the name @annati_1.

For Arab News she made fatteh bazinjan, a dish that includes eggplant, ground meat, fried bread and yogurt, and is topped with pine nuts and pomegranate. (AN photos by Huda Bashatah)

"Anna" is something you call a grandmother, the "Ti" at the end of the word shows possession, Nejaim said that as kids, Nejaim and her cousins would argue saying "she is my Anna, no, she is my Anna." When deciding the name for her Instagram they decided to make her everyone's grandmother, hence the name "Annati."

“We wanted to document her cooking for the grandchildren only but my mom thought that we could pass on the knowledge to the whole younger generation,” Omair said.

HIGHLIGHT

‘Anna’ is something you call a grandmother, the ‘Ti’ at the end of the word shows possession, Nejaim said that as kids, Nejaim and her cousins would argue saying ‘she is my Anna, no, she is my Anna.’ When deciding the name for her Instagram they decided to make her everyone’s grandmother, hence the name ‘Annati.’

“She was the force behind the idea of putting videos on Instagram. She told me that it might work or it might not but we have nothing to lose.”

Abdulmajeed and her family invited a team from Arab News into their home to watch her in action in the kitchen and see how food is an integral part of the loving bond she shares with her children and grandchildren.

Immediately, it was obvious that she exudes an aura of warmth and love that envelopes not only her own family but their guests as well. It was also obviously important to her that her visitors were well fed and understood the value she places on family.

For Arab News she made fatteh bazinjan, a dish that includes eggplant, ground meat, fried bread and yogurt, and is topped with pine nuts and pomegranate. One of the key ingredients is pomegranate molasses, which is a favorite of Abdulmajeed. As she prepared the meal, she encouraged her guests to sample the individual ingredients to understand each element before they all came together in the finished dish

Abdulmajeed said that through the years people had often told her that she should write a recipe book or make a cookery show.

“But at that time I was busy with my life and children,” she said. “Only now have I got some time in my life and have begun sharing my recipes on Instagram.”

She said that she most enjoys making savory Arabic dishes but also dabbles in desserts and other cuisines from around the world.

Abdulmajeed revealed that when she moved to the US for the education of her children she was determined to ensure her children remained connected to their roots and culture, including its cuisine.

“So, I started making everything at home, by myself, from scratch,” she added.

Her daughter and granddaughter agreed that many of their most cherished memories of Abdulmajeed revolve around food: The meals their "Anna" cooked for them, or being in the kitchen with her and learning how to cook.

“One of my favorite memories is from when we were living in the US and my father would open our door to anyone who was a student, or was living without their family, to come for futoor (iftar), so it was an open-house invitation,” said Omair.

Nejaim said that she loves Arab cuisine.

“For others, comfort food might be mac and cheese or fries; for me it’s anything with dibs rumman (pomegranate molasses) in it,” she added. “(My grandmother’s) dishes are like when you want to hug someone and you can’t give them a hug, so you go to the kitchen and try and recreate the feeling.”

She said that the experience of learning how to cook from her grandmother involved a process of unlearning what she thought she knew and learning to trust her instincts.

“I was really precise, as I liked to bake, but she just refused to let me use measurements and instead encouraged me go with my gut feeling,” said Nejaim.

“So, it was a learning curve for me. It was a very special experience. It was beyond a culinary experience; I feel like I was getting a piece of her that I will keep with me and hand it down to my own children.”

Abdulmajeed said that Arabic food can take a very long time to cook and many young people don’t like spending that amount of time on preparing food.

“I try to tell them that there are ways in which you can prepare in advance that help cut down the time, and when you come home tired you can make it for yourself,” she said.

Looking to the future, the family plans to organize online classes especially for younger people to teach them how to prepare ingredients in advance and make the cooking process easier.

“I am enjoying sharing (my mother) with the world,” said Omair, her eyes filling with tears. “I think she deserves to be acknowledged for the mother she is and the knowledge she has. When you have the knowledge, you can’t just hold on to it.”

Beyond her cooking tips, Abdulmajeed has some other important advice to pass on to families.

“I gave my whole life to keeping my family close to me and being the best mother and grandmother I could possibly be,” she said. “I became their friend and I have no regrets about devoting my life to my children. I think that family should always be a priority.”

Omair said another important lesson she learned from her mother is that it is never too late to start something new that one is passionate about and that it is important stop being a perfectionist and not be afraid to take risks.

“Being with my mom has allowed me to enjoy what I want to do instead of waiting until I absolutely knew that the outcome would be perfect,” she said.

 


Middle East must address prevalence of allergies

Middle East must address prevalence of allergies
Updated 14 May 2022

Middle East must address prevalence of allergies

Middle East must address prevalence of allergies

DUBAI: It is a well-established fact that the incidence of allergies worldwide has increased significantly over the last few years, leading to worsening mortality and morbidity.

It is estimated that allergies affect nearly 40 percent of the global population. But this is a conservative figure given the lack of reliable data, mainly due to regional or national disparities in dealing with an issue that the World Allergy Organization has described as a “major healthcare problem.” As such, researchers cannot fully understand regional variances in incidence and prevalence, or socioeconomic impacts.

A study of adults in Saudi Arabia has revealed an incidence of self-reported food allergies of 19.7 percent, with the main allergens being eggs, shellfish, fish and peanuts. The incidence of asthma in the UAE, Saudi Arabia and Kuwait is 13.5 percent, over 20 percent and 18 percent respectively. Due to weather conditions in the UAE, airborne pathologies, including asthma, are growing faster than other allergies.

It is important to understand the economic impact of allergies. Given that the number of people affected worldwide is in the hundreds of millions and rising, it is obvious that the financial impact is significant. A market research analysis published in 2020 showed that the global allergy-treatment market is expected to reach $40 billion by 2025.

The need to improve allergy awareness in the Middle East is paramount, particularly given countries’ significant efforts to increase their socioeconomic status. And when people in the Middle East visit other regions with stronger policies regarding allergies, they are more likely to want the same assurances back home.

The sooner Middle Eastern countries act, the better. Those that do not have national allergy organizations should establish them. And as regional travel has increased, cross-border coordination is all the more important so travelers can experience consistency and feel safe. Establishing a Middle Eastern Society of Allergy and Clinical Immunology would be the perfect way to develop such coordination.

Moving forward is a matter of will, not wealth. The longer that takes, the more costly it will be in terms of lives and money.

Dr José Costa MD FRCPCH PGCert Paed Allergy (ICS Lisbon) PGCert Allergy (Imperial College)

Consultant Paediatrician in Allergy

Member of the Standards of Care Committee of the BSACI

National and Regional advisor for Paediatrics and Allergy for the Nuffield Hospitals

Paediatric advisor for Mast Cell Org


What We Are Eating Today: Tanuki

What We Are Eating Today: Tanuki
Updated 13 May 2022

What We Are Eating Today: Tanuki

What We Are Eating Today: Tanuki

If you are in Jeddah and want sushi for lunch or dinner, yet are planning on a cozy stay at home, Tanuki is an ideal choice.

The sushi cloud kitchen offers professionally made nigiri, sushi and maki rolls, with more than 16 options, as well as Japanese selections with high-quality ingredients at an affordable price.

Tanuki chef Jwana Damanhouri is a Saudi who developed her culinary skills abroad and has worked in highly acclaimed Japanese restaurants in the Kingdom.

The kitchen name “Tanuki” was inspired by the Japanese breadcrumbs that add crunch to sushi rolls and texture to a host of Japanese food items.

Signature orders include maki rolls with tasty Japanese mayo and topped with crispy tanuki. Torched salmon maki and crispy California maki are also popular choices.

Tanuki offers selections from Japanese cuisine, such as kani salad, steamed edamame, gyoza, sushi bowls, hosomaki and uramaki, as well as a range of sushi burritos.

For those considering a large portion or inviting friends, the Tanuki combo box is a recommended option, with three rows of maki or sushi rolls of your choice, and six pieces of each type.

Diners on a diet can try a sushi bowl consisting of rice, vegetables and protein. The crab tanuki bowl is highly recommended.

Tanuki is available on many delivery applications. For more information visit the Instagram account @tanuki.sa.