Clemson, South Carolina, USA
July 15, 2026
This discovery could help plant breeders develop peanut varieties that reduce the risk of accidental allergic exposure while creating new opportunities for South Carolina farmers.
For millions of people living with peanut allergies, even a small amount of peanut can trigger a life-threatening reaction. Clemson University scientists have taken an important step toward changing that.
Scientists at Clemson’s Pee Dee Research and Education Center near Florence, South Carolina, have identified naturally occurring peanut lines with lower levels of the proteins responsible for most allergic reactions. Their discovery could help plant breeders develop peanut varieties that reduce the risk of accidental allergic exposure while creating new opportunities for South Carolina farmers.
The research team, led by molecular plant breeder Sachin Rustgi, identified key genetic regions that control production of the major allergenic proteins in peanuts. The findings, published in the journal Functional & Integrative Genomics, provide plant breeders with new tools to develop reduced-allergen peanut varieties without sacrificing the crop’s nutritional value or agricultural performance.
“Peanut allergy isn’t just a medical issue,” Rustgi said. “It affects everyday decisions for millions of people. Our goal is to understand the genetics behind allergenic proteins so we can give breeders the tools to develop safer peanut varieties.”
Peanut allergies affect an estimated 1% to 2% of the U.S. population. They remain one of the leading causes of severe food-related allergic reactions.
While the Clemson discovery will not produce allergy-free peanuts immediately, Rustgi said it marks an important first step toward reducing allergen levels through conventional plant breeding.
Accelerating lower-allergen peanut development
Sachin Rustgi and Guatam Saripalli use facilities at the Clemson Pee Dee REC in Florence, South Carolina, to identify key genetic regions that control production of the major allergenic proteins in peanuts.
Peanuts contain several proteins that can trigger allergic reactions. Four of these proteins, Ara h1, Ara h2, Ara h3, and Ara h6, cause the most severe responses.
When the scientists analyzed 92 genetically diverse peanut lines, they found significant differences in allergen levels. Several lines consistently produced lower amounts of the key allergenic proteins.
By comparing the plants’ DNA, the team identified chromosomal regions associated with allergen production. Those discoveries provide breeders with genetic markers that can accelerate the development of future peanut varieties with reduced allergen content.
Benefits for families and farmers
While this finding is significant, the scientists said more work is needed before reduced-allergen peanuts reach consumers. Future research will confirm that these newly discovered genes function as expected and determine how much they can reduce the likelihood of peanuts causing severe allergic reactions without harming crop growth, taste, or nutritional value.
New varieties may also make oral immunotherapy more accessible in the future.
“For families managing peanut allergies, this offers hope,” said Gautam Saripalli, a member of the research team. “For farmers, it could eventually create new market opportunities. For consumers around the world, it brings us one step closer to a future in which more people can enjoy the nutritional benefits of peanuts with less risk.”
The research could also benefit the state’s agricultural economy. According to the U.S. Department of Agriculture, South Carolina farmers harvested about 90,000 acres of peanuts in 2025, producing approximately 313 million pounds valued at nearly $65 million. New peanut varieties with reduced allergen content could increase the crop’s value while expanding growers’ opportunities.
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