Effects of Pressure and Thermal Processing on Pistachio and Cashew in vivo Allergic Reactivity

Effects of Pressure and Thermal Processing on Pistachio and Cashew in vivo Allergic Reactivity

Methods An ambispective study was carried out, including patients evaluated between 2006 and 2016, with clinical allergy to pistachio or cashew, confirmed on the basis of either a convincing history of anaphylaxis with positive skin prick test and/or specific serum IgE levels to pistachio or cashew...

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Bibliographic Details
Published in:Journal of allergy and clinical immunology Vol. 141; no. 2; p. AB240
Main Authors: De La Cruz Martinez, Cinthia A., Gimenez Licitra, Natalia M., Barranco Jimenez, Ruth M., Fernandez Crespo, Jesus F., Dieguez Pastor, Maria Carmen
Format: Journal Article
Language:English
Published: St. Louis Elsevier Inc 01-02-2018
Elsevier Limited
Subjects:
Anacardiaceae
Food
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Summary:Methods An ambispective study was carried out, including patients evaluated between 2006 and 2016, with clinical allergy to pistachio or cashew, confirmed on the basis of either a convincing history of anaphylaxis with positive skin prick test and/or specific serum IgE levels to pistachio or cashew by the fluorescent enzyme immunoassay, or a positive double-blind placebo-controlled food challenge. Conclusions The results of our study indicate that pressure and thermal treatments were able to significantly reduce the size of SPT in patients allergic to pistachio and cashew.
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2017.12.760