“Tree nut” is a broad term for classification of nuts that include cashews, almonds, hazelnuts, etc. Reports of mild to adverse immune reactions following the consumption of these nuts has been on a rise in recent years. Currently, about 1.2–2% of the world's population suffer from sensitivity to tree nuts. The only solution is complete abstinence from the allergy causing tree nut which is not feasible in most cases due to issues like cross contamination or their presence in the form of hidden ingredients in processed foods. Various studies have shown that food processing can effectively vary the secondary structures of the allergenic protein which in turn influences their functional properties. But, the impact of these processing methods on tree nuts allergens is mixed. This review gives an update on the recent findings on how conventional and novel processing methods influence the tree nut allergens.

“树坚果”是对包括腰果，杏仁，榛子等在内的坚果进行分类的广义术语。食用坚果后出现轻度至不良免疫反应的报道近年来有所增加。当前，全世界约有1.2–2％的人口对坚果敏感。唯一的解决方法是完全避免引起过敏的树坚果，在大多数情况下，由于交叉污染或加工食品中隐藏成分的存在等问题，在大多数情况下是不可行的。各种研究表明，食品加工可以有效地改变变应原蛋白的二级结构，进而影响其功能特性。但是，这些加工方法对坚果过敏原的影响是混杂的。