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Cinchona officinalis (Cinchona Tree) and Corylus avellana (Common Hazel)
Published in Azamal Husen, Herbs, Shrubs, and Trees of Potential Medicinal Benefits, 2022
Sawsan A. Oran, Arwa Rasem Althaher, Mohammad S. Mubarak
The wood of the hazelnut was traditionally used for fencing, barrel hoops, and wattle plasterwork, while the leaves were utilized for cattle fodder (Pfeifer, 2019). On the other hand, the fruit is the most valuable part of this species. Hazelnuts have been used for foods since ancient times (Kubiak-Martens, 1999). Therefore, people grow the tree for its nuts, and it is one of the most economically significant tree nut crops on the planet (Köksal et al., 2006). Additionally, nuts are high in protein and have high vitamin E, thiamine, and magnesium levels. In 2012, Turkey, Italy, the United States, Azerbaijan, and Georgia were the top five hazelnut producers and exporters. Also, in 2012 Turkish hazelnut production reached 660,000 tons, accounting for more than 75% of global production (Nakai, 2018).
Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
Almond, Brazil nut, cashew, chestnut, filbert/hazelnut, macadamia, pecan, pine nut, pistachio, and walnut are considered tree nuts (see Table 15.4 for complete list). Tree nuts are used in cereals, crackers, ice cream, marinades, and sauces, and more recently, gluten-free foods (almond flour) and vegan foods (cashew cheese), making avoidance more difficult. Nut pastes and nut butters are often made on shared equipment. Pure tree nut extracts, such as almond and walnut, may contain allergens; however, natural almond extract is often derived from peach pits and is not allergenic. Coconut is not a tree nut and is safe for individuals allergic to tree nuts.
Food hypersensitivity – food allergies and intolerances
Published in Judy More, Infant, Child and Adolescent Nutrition, 2021
Peanuts are from a different biological family to tree nuts and children may not be allergic to both peanuts and tree nuts. However, whatever the nut allergy it is prudent to avoid both types of nuts as they are often processed in the same factories, which can lead to cross-contamination of tree nuts with traces of peanuts or vice versa.
Association between nut consumption and cancer risk: a meta-analysis
Published in Nutrition and Cancer, 2022
Chang Cao, Xinyan Gan, Yan He, Shiqi Nong, Yonglin Su, Zheran Liu, Yu Zhang, Xiaolin Hu, Xingchen Peng
All prospective cohort studies concerning the relationship between nuts intake and cancer risk or mortality were assessed for eligibility. Candidate studies were included if they met the following criteria: 1) prospective cohort studies or case-cohort studies; 2) considered intake of total nuts (including peanuts and tree nuts), tree nuts (including almonds, Brazil nuts, cashews, hazelnuts, macadamia, pecans, pistachios, pine nuts, and walnuts), peanuts and peanut butter as exposure; 3) considered the risk of cancer or mortality as outcomes; 4) reported estimate of hazard ratio (HR) or risk ratio (RR) with the corresponding 95% CIs. If the same cases from the same cohort were reported in more than one study, only the most recent study or the study reporting the most cases was included. If articles included the cases from the same cohort but assessed different exposure or outcomes (e.g., different cancers), they were included in the meta-analysis and dose-response analysis.
Toward the Definition of Personalized Nutrition: A Proposal by The American Nutrition Association
Published in Journal of the American College of Nutrition, 2020
Corinne L. Bush, Jeffrey B. Blumberg, Ahmed El-Sohemy, Deanna M. Minich, Jóse M. Ordovás, Dana G. Reed, Victoria A. Yunez Behm
Allergen-free diets have the common aim of removing immunological triggers from an individual’s diet. These plans may be indicated for the treatment of known allergies, intolerances and sensitivities or for the identification of unknown triggers via elimination diet. An allergen-free diet is typically tailored to the individual by a PN practitioner based on the specifics of their response, the type of immune reaction (ex. IgE or non-IgE mediated), and other contributing causes such as lack of enzymes or gastrointestinal factors. Some examples of allergen-free diets include peanut free, tree nut-free, low FODMAP, gluten-free, and casein- or dairy-free (47–49). Tree nut and peanut allergies are some of the most severe IgE mediated food allergies, and avoidance is considered the most effective clinical strategy. However, alternatives to complete avoidance of tree nuts are being proposed. By employing “selective avoidance” for those with tree nut allergies who are clinically tolerant to only some tree nuts, personalized approaches can expand the diet and mitigate the development of additional allergies (50). Furthermore, food allergy prevention is being recommended, with early introduction of allergenic food in infants to build immune tolerance (51).
Prevalence of asthma and allergic disorders in regional, rural, and indigenous children aged 6–8 years in Tasmania
Published in Journal of Asthma, 2019
Heinrich C. Weber, Eugene Haydn Walters, Mai Frandsen, Shyamali C. Dharmage
The study provides further insight into common allergic disorders among children aged 6–8 years of age. We found similar current prevalences of allergic rhinoconjunctivitis (16.3% versus Australia 16.6%) and eczema (15.7% versus Australia 17.1%) in children aged 6–7 years old as reported in the ISAAC study [1]. The proportion of children with food reactions to one or more foods in this study (12.4%) was also similar to the 15.0% reported for Australian children at school entry [22]. In the latter study, when a more strict definition of IgE-mediated reactions was applied (i.e. onset of a food reaction within 30 min of ingestion), a prevalence of 3.4% was reported [24]. In our study, the prevalence of a likely IgE-mediated event was 8.6%, but we used an expanded definition which did not include the strict time to onset of symptoms to 30 min only. The most common food allergens in our study were cows` milk, peanuts/tree nuts, and egg, which is similar to reports both locally and internationally. Peanuts/nuts were also the major cause of severe allergic reactions in our sample, similar to (and with matching prevalences) other Australian studies [25–27]. Interestingly, since the results of the present study show current asthma to be substantially more common than reported nationally, compared with the other allergic disorders, it is likely that this high asthma prevalence is not driven by an allergic response.