Effects of thermal treatment on walnut detection and allergenicity.
BACKGROUND: Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial ELISA kits in the detection of the presence of walnuts in untreated and heat exposed food samples. The evaluation of the effects of thermal treatment in samples was tested exposing walnuts to different heat treatments. All samples were firstly analyzed by two different commercial ELISA assays. Then, we performed Skin Prick test (SPT) on nine patients with proven nuts allergy using small walnut pieces from raw and treated samples. RESULTS: The presence of nuts proteins in thermally processed foods was not accurately detected by ELISA kits. All patients had a positive SPT reaction with raw walnut, while thermal treatments affected walnut allergenicity. ELISA test gives a negative result in case of strong thermal treatment, but at the same time allergic subjects react positive at the stimulation with the same sample. CONCLUSION: This study suggest that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Finally, the clinical results highlight that thermal treatment might induce a reduction in walnut allergenicity.
Rapidly detecting major peanut allergen-Ara h2 in edible oils using a new immunomagnetic nanoparticle-based lateral flow assay.
Ara h2 is a major peanut allergen that induces rashes, vomiting, diarrhea, and anaphylactic shock. Since peanut is a major source in producing edible oils globally, Ara h2 residues can be present in various edible oils. In this work, an immunomagnetic nanoparticle-based lateral flow assay for identifying Ara h2 in edible oils is developed. This assay exhibits high sensitivity with a visual detection limit of 0.1 mg/kg Ara h2 in oil, and favorable specificity in differentiating peanut from seeds and nuts. The calculated CV values of intra- and inter-assay were 6.73-10.21% and 4.75-8.57%, respectively, indicating high reproducibility. In an analysis of 26 oil products, Ara h2 was detected in two peanutoils as 0.122 ± 0.026 mg/kg and 0.247 ± 0.027 mg/kg. The entire method takes 5 h, including a 3.5-h sample preparation. Hence, this method has the potential to be an effective way to screen edible oils for Ara h2.
Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1.
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE-binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the allergenicity of Ara h 1. Anion exchange chromatography was used to isolate Ara h 1 from non/heat-treated peanuts. Ara h 1 in boiled peanuts has a relatively low hydrophobic index, reduced maximum emission wavelength in the fluorescence, less content of α-helix, and the lowest IgE-binding efficiency. On the contrary, Ara h 1 in fried peanuts present a much higher degeneration degree, a red shift in fluorescence, and a decrease in the content of α-helix. These data indicate that boiling can reduce the allergenicity of Ara h 1, thus can be utilized in peanut processing from a security point of view.
Long-term Outcome of Peanut Oral Immunotherapy Facilitated Initially by Omalizumab.
BACKGROUND: We successfully used omalizumab to faciliate peanut oral immunotherapy (OIT) in children with reactivity to ≤50mg peanut protein and with high peanut-IgE (median 229 kU/L). OBJECTIVE: We report on long-term OIT outcomes in these patients, including dosing changes, adverse events, peanut immunoglobulin changes and quality of life (QoL). METHODS: Patients were followed for up to 72 months (67 months maintenance). Outcomes were collected on peanut dose amount, form and frequency, as well as adverse events, (QoL), and laboratory studies. RESULTS: Of 13 patients initially enrolled, 7 patients (54%) continued on peanut OIT through month 72; 6 (46%) discontinued therapy because of adverse reactions. Maintenance peanut protein dose varied between 500-3,500mg. Most patients consumed different peanut-containing products. All patients experienced at least one adverse event, and one patient developed eosinophilic eosphagitis. Peanut- IgE, Arah1-IgE and Arah2-IgE, peanut-SPT, Peanut-IgE:IgE ratio, and Arah2-IgE:Arah2-IgG4 ratio decreased on OIT. Peanut-IgG4, Arah1-IgG4, Arah2-IgG4 initially increased on OIT then decreased, though not falling to baseline levels. In patients who stopped OIT, there was a trend for reversal of these biomarker changes. Higher peanut-IgE and Arah2-IgE at study month 12 was associated with discontinuation. Patient and parent QoL improved from baseline, even in patients who discontinued OIT. CONCLUSION: While adjunctive omalizumab allowed for faster and successful desensitization in patients with high peanut-IgE, almost half of patients discontinued OIT within 72 months because of reactions. Patients who stopped therapy had higher month 12 peanut-IgE and Arah2-IgE. It is possible that these patients might benefit from longer omalizumab administration.
Early introduction of foods to prevent food allergy.
Food allergy is a growing public health problem, and in many affected individuals, the food allergy begins early in life and persists as a lifelong condition (e.g., peanut allergy). Although early clinical practice guidelines recommended delaying the introduction of peanut and other allergenic foods in children, this may have in fact contributed to the dramatic increase in the prevalence of food allergy in recent decades. In January 2017, new guidelines on peanut allergy prevention were released which represented a significant paradigm shift in early food introduction. Development of these guidelines was prompted by findings from the Learning Early About Peanut Allergy study-the first randomized trial to investigate early allergen introduction as a strategy to prevent peanut allergy. This article will review and compare the new guidelines with previous guidelines on food introduction, and will also review recent evidence that has led to the paradigm shift in early food introduction.
Peanut allergy–individual molecules as a key to precision medicine.
Peanut allergy is one of the most severe food allergies affecting millions of individuals worldwide. In German-speaking countries, peanutallergy is the most important cause of anaphylaxis in children and adolescents. This Editorial highlights the impact of individual peanutallergens on the severity of symptoms and summarizes the allergens' biological characteristics and usefulness as tools for precision diagnostic tests.
Food Allergy: A Comprehensive Population-Based Cohort Study.
OBJECTIVE: To determine the incidence and temporal trends of food allergies. PATIENTS AND METHODS:
We performed a historical cohort study to describe the epidemiology of food allergies among residents of all ages in Olmsted County, Minnesota, during a 10-year period from January 2, 2002, through December 31, 2011, using the Rochester Epidemiology Project database. Overall incidence and trends in biannual incidence rates over time were evaluated. RESULTS: During the 10-year study period, 578 new cases of food allergies were diagnosed. The average annual incidence rate was significantly higher among males compared with females (4.1 [95% CI, 3.6-4.5] vs 3.0 [95% CI, 2.7-3.4]; P<.001; per 10,000 person-years; 3.6 per 10,000 person-years overall). The pediatric incidence rate of food allergy increased from 7.0 (95% CI, 6.2-8.9) to 13.3 (95% CI, 10.9-15.7) per 10,000 person-years between the 2002-2003 and 2006-2007 calendar periods and then stabilized at 12.5 and 12.1 per 10,000 person-years in the last 2 calendar periods. Milk, peanut, and seafood were the most common allergen in infancy, in children between ages 1 and 4 years, and in the adult population, respectively. CONCLUSION: This is one of the first population-based studies to examine the temporal trends of food allergies. The incidence of food allergies increased markedly between 2002 and 2009, with stabilization afterward. Additional longitudinal studies are warranted to assess for epidemiological evidence of changes in food allergy incidence with changing recommendations for allergenic food introduction.
Tree Nut Production to Increase by 6% in 2018/2019 Season; Dried Fruit by 5%
World peanut production in 2018/19 is forecasted at over 37.1 million MT (in-shell basis), slightly down from the previous season as the top producing countries are expecting lower crops. However, average yield is foreseen to be higher in China owing to increased planting of high-yielding varieties. Harvest outputs in the US are indicating high yields and quality as well.
The estimated world production of dried fruit in 2017/18 reached more than 3 million MT and it is forecasted to be risen by 5% in 2018/19, amounting to over 3.1 million MT. In relative terms, table dates, dried grapes and sweetened dried cranberries are expected to register the greatest growth (8%, 7% and 6% respectively).
| World Nut and Dried Fruit Production | 2018/19 Forecast (Metric Tons) |
| Almonds | 1,345,609 |
| Walnuts | 889,820 |
| Cashews | 823,750 |
| Pistachios | 709,188 |
| Hazelnuts | 458,616 |
| Pecans | 158,481 |
| Macadamias | 60,219 |
| Brazil Nuts | 29,000 |
| Pine Nuts | 21,680 |
| Tree Nuts1 | 4,496,363 |
| Peanuts2 | 37,145,000 |
| Raisins, Sultanas & Currants | 1,303,600 |
| Table Dates | 1,110,000 |
| Prunes | 240,049 |
| Dried Cranberries (sweetened) | 201,666 |
| Dried Apricots | 186,800 |
| Dried Figs | 145,900 |
| Dried Fruits | 3,188,015 |
1Kernel basis, except pistachios which are in-shell basis.
2In-shell basis.
Source: INC International Nut and Dried Fruit Council.
Tree Nut Production to Increase by 6% in 2018/2019 Season; Dried Fruit by 5%
World peanut production in 2018/19 is forecasted at over 37.1 million MT (in-shell basis), slightly down from the previous season as the top producing countries are expecting lower crops. However, average yield is foreseen to be higher in China owing to increased planting of high-yielding varieties. Harvest outputs in the US are indicating high yields and quality as well.
The estimated world production of dried fruit in 2017/18 reached more than 3 million MT and it is forecasted to be risen by 5% in 2018/19, amounting to over 3.1 million MT. In relative terms, table dates, dried grapes and sweetened dried cranberries are expected to register the greatest growth (8%, 7% and 6% respectively).
| World Nut and Dried Fruit Production | 2018/19 Forecast (Metric Tons) |
| Almonds | 1,345,609 |
| Walnuts | 889,820 |
| Cashews | 823,750 |
| Pistachios | 709,188 |
| Hazelnuts | 458,616 |
| Pecans | 158,481 |
| Macadamias | 60,219 |
| Brazil Nuts | 29,000 |
| Pine Nuts | 21,680 |
| Tree Nuts1 | 4,496,363 |
| Peanuts2 | 37,145,000 |
| Raisins, Sultanas & Currants | 1,303,600 |
| Table Dates | 1,110,000 |
| Prunes | 240,049 |
| Dried Cranberries (sweetened) | 201,666 |
| Dried Apricots | 186,800 |
| Dried Figs | 145,900 |
| Dried Fruits | 3,188,015 |
1Kernel basis, except pistachios which are in-shell basis.
2In-shell basis.
Source: INC International Nut and Dried Fruit Council.
The INC Academia Launches the 2nd Edition of the Executive Program on Nuts and Dried Fruits
Starting in February 2019, the updated program provides an educative course about the basics of the nut and dried fruit industry, its main characteristics, applications and information resources.
The course combines online lessons (around 50 hours), including brand new PDF summaries and more than 40 video tutorials, readings, videos and self-assessment tests, plus a four-day on-site course to learn through case studies, network with other industry professionals and visit orchards and factories. The course is presented as a full package, however it is possible to only undertake the online part. To attend the on-site course, participants must do the online course first.
The contents of the online course have been designed and created by top experts from the world’s most prestigious institutions and companies. The program consists of 10 units (50 hours), covering the main aspects involved in the nut and dried fruit sector. Topics include lessons on soil and climate, varieties and uses, nutrition facts, food safety and quality standards, production, consumption trends among other key subjects. See the entire program here.
Giving students a face-to-face experience, the four-day on-site course will take place May 18-22, 2019 in California, just before the INC World Congress. With more than 10 hours of preparatory tasks available, the on-site course gives students the opportunity to gain a first-hand look into different aspects of the industry as well as meeting with fellow peers. In addition to this all case studies are developed by professors from prestigious business schools and are entirely focused on the nut and dried fruit industry.
The INC Academia's Executive Program on Nuts and Dried Fruits allows students to learn the basics of the nut and dried fruit industry at their own pace, as well as providing them with great networking opportunities. The INC will provide a certificate of completion to those who complete and pass the online course (score of 60% or more after one single attempt) and a certificate of attendance to those who participate in the on-site course.
The INC Academia is the educational project of the International Nut and Dried Fruit Council.