Cashew nut allergy; immune health challenge

Abstract

Background: Cashew nut allergy is a significant tree nut allergy that is increasing gradually and becoming serious health issue these days. Allergens responsible for cashew nut allergy are highly potent and for some people, these reactions have the potential to be severe and even life-threatening (anaphylaxis). Increased consumption of cashew nuts and a change in eating and cooking may be responsible. It's time to spread the knowledge and awareness about cashew nut allergy among society, clinics and development of clinical confession. Scope and approach: In recent era, various researches regarding cashew nut allergy are under consideration. In this comprehensive review, investigations were carried to identify aspects of cashew nut allergy including its prevalence, characteristics, processing effects, different allergens, diagnosis and management. Key findings and conclusion: Main etiology is the utilization of minor quantity of cashew nut allergens like Ana-o-3, Ana-o-1 and Ana-o-2, proposed to be very powerful as compared to other tree nuts. Its prevalence is increasing especially in children. Several methods like oral immunotherapy, adrenaline auto-injector device and enzymatic processing are very helpful in the treatment of this emerging type of allergy. Moreover, labelling of foods products having cashew nuts plays significant role in prevention of cashew nut allergy. This information concludes that allergen of cashew nut allergy may be powerful that is chronic cause of many immune disorders.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

“…Thus, cashew nuts have a pleasant flavor and are rich in pro-teins, carbohydrates, lipids, minerals and phenolic compounds. 64 However, even though the consumption of cashew nuts is expanding, the seed has proteins that cause allergic reactions, whose incidence depends on several factors, including the variety and geographic location studied. 65 Thus, seed production also requires a considerable amount of labor, being one of the main factors responsible for the increase in market value, which is higher than that of other nuts.…”

“…65 Thus, seed production also requires a considerable amount of labor, being one of the main factors responsible for the increase in market value, which is higher than that of other nuts. 64 Cashew nuts are most commonly consumed roasted and salted in the form of snacks and as an ingredient in ice cream, chocolates and toppings. 66 However, literature on watersoluble extracts based on cashew nuts is still scarce, and further research is needed due to the nutritional value of the raw material.…”

“…Thus, cashew nuts have a pleasant flavor and are rich in proteins, carbohydrates, lipids, minerals and phenolic compounds. 64…”

“…65 Thus, seed production also requires a considerable amount of labor, being one of the main factors responsible for the increase in market value, which is higher than that of other nuts. 64…”

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

“…Anacardium occidentale (the cashew) was chosen as the potential protease source due to its physical properties, which are known for causing contact dermatitis (Tufail et al, 2019) and its anthelmintic property (Lopes et al, 2018), suggesting the presence of strong proteolytic activities (Agrawal & Konno, 2009; Matsumura, 2012). In addition, based on the previous findings on their family ( Anarcadium ), this protease is expected to contain serine protease (Sun, Zhang, Yan, & Jiang, 2016), which has some advantages over cysteine protease (bromelain and papain) in terms of their ability to withstand oxidation occurring at their active site (Kuddus, 2019) and more specifically during the hydrolysis process that can avoid mushy and over‐tenderized meat (Zhang, Sun, Liu, Li, & Jiang, 2017).…”