The allergy-triggering proteins of one type of nut are often similar to the protein structures of other nuts. Primary food allergies appear most frequently in childhood. These proteins are important for the growth of the plant and are so stable that they cannot be altered by heat or stomach acid. In primary food allergies, the patient experiences an immediate allergic reaction to certain proteins (protein compounds) in the nut, usually storage proteins. Each nut type has its own characteristic protein. Given that there are many kinds of nuts to which people can have an allergic reaction, there are also many different nut allergens. According to self-reports, up to 11.7% of the European population is allergic to nuts. However, there are studies that contradict these findings in which the participants were not evaluated according to medical criteria but were instead asked questions about their allergy. Scientific studies have demonstrated that around 1.4% of the European population is allergic to nuts. At the global level, almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pistachios and walnuts cause the most allergic reactions. In Europe, most people with tree nut allergies are allergic to hazelnuts, while in the U.S., walnuts and cashews are the tree nuts that most frequently trigger allergic reactions. The prevalence of specific nut allergies varies widely according to region. In food shops, edible nuts and seeds are often sold together in the same category.įor more information on peanut allergies, click here. Some examples are pistachios, pecans, almonds, cashews, Brazil nuts and pine nuts. However, nut-like seeds and pits from stone fruits and capsules also have the potential to trigger nut allergies. These include hazelnuts, walnuts, macadamia nuts and chestnuts. A nut allergy in the stricter sense is an allergy to tree nuts.
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