Criteria to Determine Priority Allergens: Tree Nut Allergy Review

Almond Allergy: An Overview on Prevalence, Thresholds, Regulations and Allergen Detection

“…It is believed that allergy to one type of nut is a risk factor for developing allergy to other types of nuts. Multiple tree nut allergies were found in 19% of 2 years old children and 86% of children at 5 to 14 years [ 23 ]. Similarly, reaction to multiple nuts was recorded in 2% of 2 year old children and 47% of 14 year olds [ 24 ].…”

“…Food processing also affects allergenic potential [ 72 , 73 ]. The types of processing implicated in influencing allergenic properties are the following: heating (thermal processing), fermentation including endogenous enzymatic hydrolysis, enzymatic and acid hydrolysis, physical treatment (such as high pressure processing or extrusion), the use of preservatives, changes in pH, or combination of any two or more of these [ 23 , 74 ].…”

“…A draft scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes published recently by the European Food Standard Authority (EFSA) made the following statement: “ Most studies available report on the IgE-binding capacity of processed foods rather than on their allergenicity, whereas systematic investigations on the effects of food processing on allergenicity are scarce ” [ 23 ].…”