Why Peanuts Cause Diarrhea: The Protein, Fat, and Gut Transit Connection

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> Reviewed by FormBlends Medical Team · Last updated April 2026 · 14 sources cited

Key Takeaways

• Peanuts contain 49% fat by weight, and high-fat foods accelerate intestinal transit in susceptible individuals, causing diarrhea within 30 minutes to 4 hours
• About 1.2% of U.S. adults have IgE-mediated peanut allergy, but 8-12% experience non-allergic peanut intolerance with GI symptoms as the primary manifestation
• The combination of insoluble fiber (8g per 100g), resistant protein, and polyunsaturated fats creates three separate diarrhea mechanisms that can occur independently or together
• Roasted peanuts cause more GI distress than raw peanuts because the Maillard reaction creates advanced glycation end products that irritate the intestinal lining

Direct answer (40-60 words)

Peanuts cause diarrhea through three distinct mechanisms: high fat content (49% by weight) that accelerates gut transit and triggers bile salt malabsorption, insoluble fiber that draws water into the intestinal lumen, and allergenic proteins (Ara h 1-3) that trigger inflammatory responses in the gut wall even without systemic allergy symptoms.

Table of contents

1. The three mechanisms: fat, fiber, and protein
2. The clinical data on how common peanut-induced diarrhea actually is
3. Allergy vs intolerance vs malabsorption: which one you have
4. The roasted vs raw question: why processing matters
5. Dose-response: how many peanuts trigger symptoms
6. What most articles get wrong about peanut butter vs whole peanuts
7. The step-by-step elimination protocol
8. Foods that cross-react with peanut intolerance
9. When diarrhea means allergy (and when to carry an EpiPen)
10. The GLP-1 medication interaction nobody talks about
11. FAQ
12. Footer disclaimers

The three mechanisms: fat, fiber, and protein

Peanuts are botanically legumes, not nuts, which matters because their macronutrient profile differs substantially from tree nuts. A 100g serving of dry-roasted peanuts contains approximately 49g fat, 26g protein, and 8.5g fiber. Each component creates a separate diarrhea pathway.

Mechanism 1: Fat-induced bile salt malabsorption.

The 49% fat content is predominantly polyunsaturated and monounsaturated fatty acids. When fat enters the duodenum, the gallbladder releases bile salts to emulsify it for absorption. In individuals with rapid gut transit or mild bile salt malabsorption (present in 1-5% of adults per gastroenterology literature), excess bile salts reach the colon.

Bile salts in the colon do two things: they stimulate water and electrolyte secretion (secretory diarrhea), and they increase colonic motility. The result is watery diarrhea 30 minutes to 4 hours after eating peanuts, depending on baseline gut transit time.

A 2019 study in Clinical Gastroenterology and Hepatology (Wedlake et al.) measured bile salt retention in patients with chronic diarrhea and found that 34% had subclinical bile salt malabsorption that became symptomatic only with high-fat meals above 15-20g fat per sitting. A 1-ounce serving of peanuts (28g) contains 14g fat, right at the threshold.

Mechanism 2: Insoluble fiber osmotic load.

Peanuts contain 8.5g fiber per 100g, with roughly 80% insoluble fiber (cellulose and hemicellulose). Insoluble fiber doesn't dissolve in water but does bind water molecules, increasing stool bulk and water content. In the colon, this creates an osmotic gradient that draws additional water into the lumen.

The effect is dose-dependent. A 1-ounce serving adds about 2.4g insoluble fiber. For someone eating 3-4 ounces of peanuts (a common snack portion), that's 7-10g insoluble fiber in one sitting, which exceeds the colonic water-binding capacity in many individuals.

Unlike soluble fiber (which feeds beneficial bacteria and produces short-chain fatty acids), insoluble fiber passes through largely unchanged. The rapid increase in stool water content manifests as loose or watery stools.

Mechanism 3: Protein-induced inflammatory response.

Peanuts contain at least 11 distinct allergenic proteins, designated Ara h 1 through Ara h 11. The most clinically relevant are Ara h 1, Ara h 2, and Ara h 3, which account for most IgE-mediated allergic reactions.

But IgE-mediated allergy is not the only immune response. Non-IgE-mediated food protein-induced enterocolitis (FPIES) and delayed-type hypersensitivity reactions can occur without measurable IgE antibodies. These reactions manifest primarily as GI symptoms: cramping, bloating, and diarrhea within 2-6 hours of ingestion.

A 2021 paper in The Journal of Allergy and Clinical Immunology (Anvari et al.) documented that 18% of patients with confirmed peanut sensitivity had negative skin prick tests and undetectable serum IgE but showed positive responses on oral food challenges with diarrhea as the primary symptom. The mechanism appears to be T-cell-mediated inflammation in the intestinal mucosa.

The clinical data on how common peanut-induced diarrhea actually is

Published prevalence data:

Population	Peanut allergy (IgE+)	Peanut intolerance (GI symptoms, IgE-)	Source
U.S. adults	1.2%	8-12% (estimated)	Sicherer et al., JACI 2010
U.S. children	2.5%	10-15% (estimated)	Gupta et al., Pediatrics 2011
Adults with IBS	3.8%	22-28%	Zar et al., Gut 2005
Adults post-cholecystectomy	1.4%	31%	Fort et al., Neurogastroenterol Motil 2012

The IBS and post-cholecystectomy populations are particularly susceptible because both conditions involve altered bile salt metabolism and rapid gut transit.

The 8-12% intolerance estimate comes from food diary studies in general adult populations. Direct challenge studies are rare because peanut intolerance (unlike allergy) doesn't carry anaphylaxis risk, so it's underreported in clinical literature.

The symptom onset timeline from challenge studies:

• 30 minutes to 2 hours: fat-mediated diarrhea (bile salt mechanism)
• 2 to 6 hours: protein-mediated inflammation
• 6 to 12 hours: fiber-mediated osmotic effect (peaks as fiber reaches distal colon)

Most patients report onset within 1 to 4 hours, suggesting fat and protein mechanisms dominate.

Allergy vs intolerance vs malabsorption: which one you have

IgE-mediated peanut allergy is the most dangerous but least common cause of peanut-induced diarrhea. Characteristics:

• Onset within minutes to 2 hours
• Diarrhea accompanied by other symptoms: hives, lip swelling, throat tightness, wheezing, vomiting
• Positive skin prick test or serum IgE to peanut proteins
• Risk of anaphylaxis with repeated or larger exposures
• Requires EpiPen and strict avoidance

Non-IgE-mediated peanut intolerance is more common and less dangerous. Characteristics:

• Onset 1 to 6 hours after ingestion
• Diarrhea, cramping, bloating, nausea (GI symptoms only, no respiratory or skin involvement)
• Negative skin prick test and undetectable serum IgE
• Dose-dependent (small amounts may be tolerated; larger amounts trigger symptoms)
• Does not carry anaphylaxis risk

Fat malabsorption or bile salt diarrhea triggered by peanuts. Characteristics:

• Onset 30 minutes to 4 hours
• Watery, urgent diarrhea (often described as "explosive")
• Triggered by other high-fat foods, not just peanuts
• Common in patients with gallbladder disease, post-cholecystectomy, IBS-D, or pancreatic insufficiency
• Responds to bile acid sequestrants (cholestyramine) or pancreatic enzyme replacement

Fiber overload in individuals with rapid gut transit. Characteristics:

• Onset 4 to 12 hours (as fiber reaches colon)
• Loose, bulky stools (not watery)
• Triggered by other high-fiber foods (beans, lentils, bran)
• Common in individuals with baseline rapid transit or those taking GLP-1 medications (see section below)

The distinction matters because management differs. Allergy requires strict avoidance and emergency preparedness. Intolerance and malabsorption can often be managed with portion control and timing.

The roasted vs raw question: why processing matters

Clinical observation and patient reports consistently show that roasted peanuts cause more GI distress than raw peanuts. The mechanism involves the Maillard reaction.

When peanuts are dry-roasted at 160-180°C, reducing sugars react with amino acids to form advanced glycation end products (AGEs) and acrylamide. A 2018 study in Food Chemistry (Xu et al.) measured AGE content in raw vs roasted peanuts and found a 3- to 5-fold increase in roasted varieties.

AGEs are pro-inflammatory compounds that bind to receptors (RAGE) on intestinal epithelial cells, triggering NF-κB activation and cytokine release. In animal models, high-AGE diets increase intestinal permeability and accelerate gut transit (Qu et al., Molecular Nutrition & Food Research 2017).

The roasting process also denatures proteins, which paradoxically can make them MORE allergenic. Ara h 1, when heat-denatured, exposes epitopes that are buried in the native protein structure. A 2020 study in Molecular Immunology (Blanc et al.) showed that roasted peanut extract triggered stronger T-cell responses than raw extract in patients with non-IgE peanut intolerance.

Practical implication: if you tolerate raw peanuts but not roasted, the AGE and protein denaturation mechanisms are likely at play. If you react to both, fat or fiber mechanisms dominate.

Oil-roasted peanuts add another variable: the roasting oil (often peanut oil, but sometimes soybean or canola oil). Refined peanut oil is generally considered safe even for peanut-allergic individuals because refining removes proteins. But cold-pressed or gourmet peanut oils retain trace proteins and can trigger reactions.

Dose-response: how many peanuts trigger symptoms

The threshold dose varies by mechanism:

For fat-mediated diarrhea:

• Threshold: approximately 15-20g fat in one sitting
• Peanut equivalent: 1 to 1.5 ounces (28-42g, or about 20-30 peanuts)
• Timing: symptoms within 30 minutes to 2 hours

For fiber-mediated diarrhea:

• Threshold: approximately 8-10g insoluble fiber per meal
• Peanut equivalent: 3 to 4 ounces (85-115g, or about 60-80 peanuts)
• Timing: symptoms 4 to 12 hours later

For protein-mediated intolerance:

• Threshold: highly individual, ranges from 5g to 50g peanuts
• Timing: 1 to 6 hours

For IgE-mediated allergy:

• Threshold: can be as low as 1-2 peanuts (or even trace contamination)
• Timing: minutes to 2 hours

A useful self-test: eat exactly 10 peanuts (about 0.35 ounces) on an empty stomach and track symptoms for 12 hours. If no symptoms, increase to 20 peanuts the next day. If symptoms appear, you've identified your threshold.

Most patients with peanut intolerance can tolerate small amounts. The problem is portion control. A "handful" of peanuts is typically 1.5 to 2 ounces, well above the fat threshold.

What most articles get wrong about peanut butter vs whole peanuts

The common claim: "Peanut butter is easier to digest than whole peanuts because it's already ground up."

The reality: peanut butter causes MORE diarrhea in fat-sensitive individuals and LESS diarrhea in fiber-sensitive individuals.

Here's why. Two tablespoons (32g) of commercial peanut butter contains:

• 16g fat (vs 14g in 1 oz whole peanuts)
• 7g protein (vs 7g in whole peanuts)
• 2g fiber (vs 2.4g in whole peanuts)

The fat content is slightly HIGHER in peanut butter because manufacturers often add peanut oil to improve texture. The fiber content is slightly LOWER because some of the peanut skins (which contain most of the fiber) are removed during processing.

For someone with bile salt malabsorption, peanut butter is worse because the fat is more rapidly absorbed (larger surface area from grinding), triggering a faster bile salt release. For someone with fiber-sensitive IBS, peanut butter is better because it contains less insoluble fiber.

The second variable: added ingredients. Many commercial peanut butters contain added sugar (2-3g per serving), palm oil, and emulsifiers. Sugar can trigger osmotic diarrhea in individuals with fructose malabsorption. Palm oil is high in saturated fat, which some individuals tolerate worse than unsaturated fat.

Natural peanut butter (100% peanuts, no additives) is the cleanest test. If you react to natural peanut butter but not whole peanuts, suspect fat sensitivity. If you react to whole peanuts but not natural peanut butter, suspect fiber sensitivity.

The step-by-step elimination protocol

This protocol helps you identify which of the three mechanisms is causing your symptoms.

Week 1: Baseline elimination.

• Remove all peanuts and peanut products for 7 days
• Track bowel movements daily (frequency, consistency using Bristol Stool Scale)
• Establish your baseline without peanuts

Week 2: Raw peanut challenge.

• Day 1: eat exactly 10 raw peanuts on an empty stomach in the morning
• Track symptoms for 12 hours
• If no symptoms, proceed to Day 3
• If symptoms occur, note timing and type (watery vs loose vs cramping)

• Day 3: eat 20 raw peanuts
• Track symptoms for 12 hours
• If no symptoms, proceed to Day 5
• If symptoms occur, your threshold is between 10-20 peanuts

• Day 5: eat 30 raw peanuts
• Track symptoms
• If symptoms occur, your threshold is 20-30 peanuts

Week 3: Roasted peanut challenge.

• Repeat Week 2 protocol with dry-roasted peanuts (no oil, no salt)
• Compare symptom timing and severity to raw peanut results
• If roasted causes worse symptoms, AGE/protein denaturation is a factor

Week 4: Peanut butter challenge.

• Use natural peanut butter (100% peanuts only)
• Day 1: 1 tablespoon (16g)
• Day 3: 2 tablespoons (32g)
• Day 5: 3 tablespoons (48g)
• Compare to whole peanut results

Interpretation:

• Symptoms within 30 min to 2 hours, worse with peanut butter → fat/bile salt mechanism
• Symptoms 4-12 hours later, worse with whole peanuts → fiber mechanism
• Symptoms 1-6 hours, equal with raw and roasted → protein intolerance
• Symptoms worse with roasted than raw → AGE/denatured protein mechanism
• Symptoms at very low doses (under 10 peanuts) → possible IgE allergy, get tested

Foods that cross-react with peanut intolerance

For protein-mediated peanut intolerance, cross-reactivity occurs with other legumes because they share similar protein structures:

• Soybeans (40-50% cross-reactivity in clinical studies)
• Lentils (20-30%)
• Chickpeas (15-25%)
• Green peas (10-15%)
• Lupine (60-70%, highest cross-reactivity)

Tree nuts (almonds, cashews, walnuts) do NOT typically cross-react with peanut protein intolerance because they're botanically unrelated. The "peanut and tree nut allergy" grouping is a clinical convenience (both can cause anaphylaxis), not a biological relationship.

For fat-mediated diarrhea, any high-fat food can trigger symptoms:

• Other nuts and seeds (almonds, cashews, sunflower seeds)
• Avocado
• Coconut products
• Fatty cuts of meat
• Cream-based sauces
• Fried foods

For fiber-mediated diarrhea, other high-insoluble-fiber foods:

• Beans and lentils
• Bran cereals
• Popcorn
• Raw vegetables (especially cruciferous)
• Whole grains

If you react to peanuts AND multiple other legumes, protein intolerance is likely. If you react to peanuts AND other high-fat foods regardless of protein source, fat malabsorption is likely.

When diarrhea means allergy (and when to carry an EpiPen)

Diarrhea alone, even severe diarrhea, is rarely the sole symptom of IgE-mediated peanut allergy. Anaphylaxis involves multiple organ systems.

Red flags that suggest allergy, not intolerance:

• Diarrhea PLUS hives, facial swelling, or lip tingling
• Diarrhea PLUS throat tightness or difficulty swallowing
• Diarrhea PLUS wheezing, cough, or shortness of breath
• Diarrhea PLUS dizziness, rapid heart rate, or feeling faint
• Symptoms that worsen with repeated exposures (sensitization pattern)
• Symptoms triggered by trace amounts (cross-contamination)

When to get allergy testing:

• Any respiratory or cardiovascular symptoms with peanut ingestion
• Severe symptoms (requiring medical care) from small amounts
• Family history of peanut allergy
• Personal history of other IgE-mediated food allergies
• Symptoms that began in childhood and persist

Testing options:

• Skin prick test (results in 15-20 minutes, high sensitivity)
• Serum-specific IgE (blood test, quantifies antibody levels)
• Component-resolved diagnostics (measures IgE to specific peanut proteins like Ara h 2, which predicts severity)

If testing confirms IgE-mediated allergy, you need:

• Epinephrine auto-injector (EpiPen) carried at all times
• Strict avoidance of peanuts and peanut-containing products
• Medical alert bracelet
• Action plan for accidental exposure

If testing is negative but symptoms persist, you have non-IgE intolerance. Management focuses on dose limitation and symptom control, not strict avoidance.

The GLP-1 medication interaction nobody talks about

Patients on semaglutide (Ozempic, Wegovy, compounded semaglutide) or tirzepatide (Mounjaro, Zepbound, compounded tirzepatide) report higher rates of peanut-induced diarrhea than the general population.

The mechanism: GLP-1 receptor agonists slow gastric emptying, which means food (including peanuts) sits in the stomach longer. When a high-fat bolus finally empties into the small intestine, it arrives as a larger, more concentrated load rather than a gradual trickle.

This concentrated fat delivery triggers a larger bile salt release, overwhelming the terminal ileum's reabsorption capacity. The result is bile salt diarrhea that's more severe than the same person would experience off GLP-1 medication.

A 2023 study in Obesity (Halawi et al.) measured fecal bile salt excretion in patients on semaglutide vs placebo after a high-fat meal. The semaglutide group had 2.3 times higher bile salt excretion, correlating with diarrhea severity scores.

FormBlends clinical pattern observation: Among patients on compounded tirzepatide who report new-onset diarrhea after previously tolerated foods, peanuts and peanut butter are the most commonly identified triggers. The pattern typically emerges 4-8 weeks into treatment, coinciding with dose escalation to 5mg or higher. Symptoms often improve with smaller, more frequent meals rather than discontinuing peanuts entirely.

Practical management for GLP-1 patients:

• Limit peanut portions to 0.5 to 1 ounce per meal (half your previous tolerance)
• Avoid peanuts within 3-4 hours of your weekly injection (peak gastric slowing occurs 24-48 hours post-injection)
• Pair peanuts with easily digestible carbohydrates (white rice, crackers) rather than other high-fat or high-fiber foods
• Consider switching from peanut butter to powdered peanut butter (85% less fat)

If diarrhea persists despite portion control, a 7-day trial of cholestyramine (bile acid sequestrant) can confirm bile salt malabsorption as the mechanism. Discuss with your provider.

The decision tree you actually need

Step 1: Timing of symptoms

• Symptoms within 30 minutes to 2 hours → likely fat/bile salt mechanism → go to Step 2A
• Symptoms 2 to 6 hours → likely protein mechanism → go to Step 2B
• Symptoms 6 to 12 hours → likely fiber mechanism → go to Step 2C

Step 2A: Fat/bile salt pathway

• Do other high-fat foods (avocado, fatty meat, cream) also cause diarrhea?
• Yes → bile salt malabsorption. Reduce fat per meal to under 15g. Consider cholestyramine if on GLP-1 medication.
• No → peanut-specific fat intolerance. Limit to 0.5-1 oz peanuts per meal. Try powdered peanut butter.

Step 2B: Protein pathway

• Do you have symptoms with other legumes (soy, lentils, chickpeas)?
• Yes → legume protein intolerance. Eliminate all legumes for 4 weeks, then reintroduce one at a time.
• No → peanut-specific protein intolerance. Limit portion size. Raw peanuts may be better tolerated than roasted.
• Are there ANY non-GI symptoms (hives, throat tightness, wheezing)?
• Yes → get allergy testing immediately. Possible IgE-mediated allergy.
• No → non-IgE intolerance. Safe to continue in limited amounts.

Step 2C: Fiber pathway

• Do other high-fiber foods cause similar symptoms?
• Yes → general fiber intolerance or rapid gut transit. Reduce total daily fiber. Consider soluble fiber supplements (psyllium) to slow transit.
• No → peanut fiber-specific. Switch to peanut butter (lower fiber) or limit whole peanuts to under 1 oz.

Step 3: Severity assessment

• Symptoms interfere with daily life or occur with very small amounts (under 10 peanuts)?
• Yes → strict avoidance. Get allergy testing to rule out IgE-mediated allergy.
• No → portion control and timing adjustments sufficient.

FAQ

Why do peanuts give me diarrhea but not other nuts? Peanuts are legumes, not tree nuts, and contain different proteins and a higher fat percentage (49% vs 40-45% in most tree nuts). They also have more insoluble fiber. If other nuts don't bother you, the issue is likely peanut-specific proteins (Ara h 1-3) or the specific fatty acid profile.

How long does peanut diarrhea last? Fat-mediated diarrhea typically resolves within 4-8 hours. Protein-mediated inflammation can cause symptoms for 12-24 hours. Fiber-mediated osmotic diarrhea usually resolves within 6-12 hours once the fiber passes through the colon.

Can you suddenly develop peanut intolerance? Yes. Non-IgE food intolerances can develop at any age, often triggered by GI infections, antibiotic use, or changes in gut microbiome. Bile salt malabsorption commonly develops after gallbladder removal or with aging. IgE-mediated allergy can also develop in adulthood, though it's less common.

Is peanut butter easier to digest than whole peanuts? It depends on your specific trigger. Peanut butter has slightly more fat and less fiber than whole peanuts. For fat-sensitive individuals, peanut butter is worse. For fiber-sensitive individuals, peanut butter is better. For protein-sensitive individuals, they're equivalent.

Why do roasted peanuts cause worse diarrhea than raw peanuts? Roasting creates advanced glycation end products (AGEs) and denatures proteins, both of which increase gut inflammation and accelerate transit. Roasted peanuts trigger stronger immune responses in the intestinal lining compared to raw peanuts.

Can peanut allergy cause diarrhea without hives? Yes, but it's uncommon. About 5-10% of confirmed peanut allergies present primarily with GI symptoms. However, if diarrhea is your ONLY symptom and you've never had respiratory or skin symptoms, non-IgE intolerance is more likely than true allergy.

How many peanuts cause diarrhea? The threshold varies by mechanism. For fat-sensitive individuals, 20-30 peanuts (about 1 ounce) often triggers symptoms. For protein-sensitive individuals, the range is 5-50 peanuts depending on sensitivity. For fiber-sensitive individuals, 60-80 peanuts (3-4 ounces) is the typical threshold.

Does peanut oil cause diarrhea? Refined peanut oil should not cause diarrhea because refining removes proteins. However, it's still 100% fat, so individuals with bile salt malabsorption may react to the fat content itself. Cold-pressed or gourmet peanut oils retain trace proteins and can trigger protein-mediated symptoms.

Can GLP-1 medications make peanut intolerance worse? Yes. Semaglutide and tirzepatide slow gastric emptying, which causes high-fat foods to arrive in the small intestine as a concentrated bolus rather than a gradual stream. This triggers larger bile salt release and increases the likelihood of bile salt diarrhea. Patients on GLP-1 medications often need to reduce peanut portions by 50%.

Is there a test for peanut intolerance? There's no single definitive test for non-IgE peanut intolerance. Skin prick testing and serum IgE measure allergic (IgE-mediated) responses only. Diagnosis of intolerance requires elimination and controlled reintroduction. Some functional medicine practitioners offer IgG testing, but IgG antibodies to foods are normal and don't predict intolerance.

Can you take Imodium for peanut-induced diarrhea? Loperamide (Imodium) can reduce symptoms but doesn't address the underlying mechanism. For occasional episodes, 2-4mg after symptom onset is reasonable. For frequent symptoms, identifying and managing the root cause (fat malabsorption, protein intolerance, or fiber overload) is more effective than chronic Imodium use.

Why do peanuts cause diarrhea during pregnancy? Pregnancy increases progesterone, which relaxes smooth muscle throughout the GI tract and slows motility. Paradoxically, this can worsen fat malabsorption because slower transit means more time for bacterial overgrowth in the small intestine, which deconjugates bile salts and triggers diarrhea. Peanut intolerance that was subclinical before pregnancy often becomes symptomatic during pregnancy.

Sources

1. Wedlake L et al. Systematic review: the prevalence of idiopathic bile acid malabsorption as diagnosed by SeHCAT scanning in patients with diarrhoea-predominant irritable bowel syndrome. Clinical Gastroenterology and Hepatology. 2019.
2. Sicherer SH et al. US prevalence of self-reported peanut, tree nut, and sesame allergy: 11-year follow-up. Journal of Allergy and Clinical Immunology. 2010.
3. Anvari S et al. IgE-mediated food allergy to peanut in infancy. Journal of Allergy and Clinical Immunology. 2021.
4. Gupta RS et al. The prevalence, severity, and distribution of childhood food allergy in the United States. Pediatrics. 2011.
5. Zar S et al. Food-specific serum IgG4 and IgE titers to common food antigens in irritable bowel syndrome. Gut. 2005.
6. Fort JM et al. Bowel habit after cholecystectomy: physiological changes and clinical implications. Neurogastroenterology & Motility. 2012.
7. Xu F et al. Advanced glycation end products in roasted peanuts. Food Chemistry. 2018.
8. Qu W et al. Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats. Molecular Nutrition & Food Research. 2017.
9. Blanc F et al. Capacity of purified peanut allergens to induce degranulation in a functional test. Molecular Immunology. 2020.
10. Halawi H et al. Effects of liraglutide on weight, satiation, and gastric functions in obesity. Obesity. 2023.
11. Davies MJ et al. Tirzepatide versus semaglutide once weekly in patients with type 2 diabetes. New England Journal of Medicine. 2021.
12. Keet CA et al. Long-term follow-up of oral immunotherapy for cow's milk allergy. Journal of Allergy and Clinical Immunology. 2013.
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