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GRIN-USDA, Germplasm Resources Information Network-United States Department of Agriculture, Beltsville, MD, USA. In the recent years, significant research advances in cashew nut allergy have been accomplished, which are highlighted and discussed in this review. In this sense, the control of labelling compliance is much needed, which has prompted the development of proficient analytical methods for allergen analysis. Accordingly, when carefully choosing processed foods that are commercially available, the allergic consumers have to rely on proper food labelling. There is still no cure for cashew nut allergy, as well as for other food allergies thus, the allergic patients are advised to eliminate it from their diets. The prevalence of cashew nut allergy seems to be rising in industrialised countries with the increasing consumption of this nut. So far, three groups of allergenic proteins have been identified and characterised in cashew nut: Ana o 1 and Ana o 2 (cupin superfamily) and Ana o 3 (prolamin superfamily), which are all classified as major allergens. anaphylaxis) in sensitised/allergic individuals that often demand epinephrine treatment and hospitalisation. However, cashew nut is also classified as a potent allergenic food known to be responsible for triggering severe and systemic immune reactions (e.g. Cashew nut is a well-appreciated food (belongs to the tree nut group), being widely consumed as snacks and in processed foods by the majority of world’s population.

It presents high economic value since it is widely used in human nutrition and in several industrial applications. Cashew plant ( Anacardium occidentale L.) is the most relevant species of the Anacardium genus.

Cashew allergy anal