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Pistachio nut allergy: An updated overview.

Joana Costa1, Isa Silva1, António A Vicente2

  • 1a REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto , Rua de Jorge Viterbo Ferreira, Porto , Portugal.

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Pistachio nut allergy is increasing globally, with five known allergens (Pis v 1-5). This review covers detection methods crucial for food safety and risk assessment.

Keywords:
L.clinical relevancedetection methodseffect of food processingfood allergypistachio nut allergens

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Area of Science:

  • Food Science
  • Allergology
  • Biochemistry

Background:

  • Pistacia vera (pistachio) is valued for taste and health but causes severe IgE-mediated allergies.
  • Pistachio nut allergy is gaining attention due to its cross-reactivity with cashew nut allergy.
  • Global prevalence of pistachio nut allergy is rising.

Purpose of the Study:

  • To review and critically discuss advances in pistachio nut detection methods.
  • To highlight the importance of allergen risk assessment in the food industry.
  • To provide an updated overview of pistachio allergens and their clinical relevance.

Main Methods:

  • Literature review of scientific advances in pistachio nut detection.
  • Analysis of protein- and DNA-based methods for allergen identification.
  • Discussion of biochemical classifications of pistachio allergens (Pis v 1-5).

Main Results:

  • Five major pistachio allergens (Pis v 1-5) have been identified and characterized.
  • Protein- and DNA-based methods exist for detecting pistachio in food products.
  • Correlation between allergen classification and clinical symptoms is being established.

Conclusions:

  • Accurate detection methods are essential for food safety and regulatory compliance.
  • Understanding pistachio allergens aids in managing allergic reactions.
  • Further research is needed to refine detection techniques and risk assessment strategies.