Processing effects on tree nut allergens: A review

ABSTRACT

“Tree nut” is a broad term for classification of nuts that include cashews, almonds, hazelnuts, etc. Reports of mild to adverse immune reactions following the consumption of these nuts has been on a rise in recent years. Currently, about 1.2–2% of the world's population suffer from sensitivity to tree nuts. The only solution is complete abstinence from the allergy causing tree nut which is not feasible in most cases due to issues like cross contamination or their presence in the form of hidden ingredients in processed foods. Various studies have shown that food processing can effectively vary the secondary structures of the allergenic protein which in turn influences their functional properties. But, the impact of these processing methods on tree nuts allergens is mixed. This review gives an update on the recent findings on how conventional and novel processing methods influence the tree nut allergens.

KEYWORDS:

• Food allergy
• food processing
• thermal treatment
• immunoreactivity

Conflict of interest

The authors report no conflict of interest.

Funding

The authors are grateful to McGill University for awarding Schulich Graduate Fellowship (2014–15) and to the discovery grant provided by NSERC (Natural Sciences and Engineering Research Council of Canada) as financial support for the research program executed by the Department of Bioresource Engineering.