Remington BC, Blom WM, Bassa B, et al. - Researchers quantified the risk attenuation potentially attained by raising a person’s threshold sensitivity to peanut (such as by immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant setting. They opted three versions of famous peanut-containing sauces to represent common ingredients used in Asian cooking. A predicted relative risk attenuation of 94.9 to > 99.99% with brief cleaning was reported for people who reached a threshold of 300 mg peanut protein. With no cleaning, relative risk decreases were estimated to be 63.5 to 91.1% for persons with a baseline threshold ≤ 100 mg peanut protein who reached a threshold of 300 mg peanut protein, rising to 91 to 99.7% when reaching a threshold value of 1000 mg peanut protein. In this study, attaining an eliciting dose of 300 or 1000 mg peanut protein seemed clinically relevant for the peanut-allergic group, in all shared kitchen material scenarios examined.