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A fat molecule formed by gut bacteria could be the key to preventing deadly peanut allergies, scientists say.
Researchers say the molecule, called 'butyrate' has reduced allergic reactions in mice and could have a similar effect in humans.
However, there are still some issues to work out - including the fact that butyrate is hard to swallow due to its unpleasant smell, and tends to break down before it can take effect in the body.
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