title: 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.
authors.affiliation: a Department of Bioresource Engineering , Faculty of Agriculture and Environmental Studies, McGill University , Sainte-Anne-de-Bellevue , Quebec , Canada.
authors.forename: Sai Kranthi
authors.identifier: http://orcid.org/0000-0003-1632-4897
authors.initials: SK
authors.lastname: Vanga
authors.affiliation: a Department of Bioresource Engineering , Faculty of Agriculture and Environmental Studies, McGill University , Sainte-Anne-de-Bellevue , Quebec , Canada.
authors.forename: Vijaya
authors.initials: V
authors.lastname: Raghavan
mesh_terms: D000485:Allergens / Q000276:immunology*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D021184:Nut Hypersensitivity / Q000276:immunology*; D009754:Nuts / Q000276:immunology*; D010940:Plant Proteins / Q000276:immunology
chemical_list: D000485:Allergens; D010940:Plant Proteins
keywords: Food allergy; food processing; immunoreactivity; thermal treatment