![]() The magnitude of association was similar for cashew sensitization, but CIs were wider (adjusted odds ratio, 0.22 95% CI, 0.03-1.61 P =. After adjustment for confounding variables, there was weak evidence that early introduction of cashew was associated with reduced odds of cashew allergy (adjusted odd ratio, 0.19 95% CI, 0.00-1.09 P =. No child who ate cashew by age 12 months developed cashew allergy (0% 95% CI, 0%-2.6%), compared with 3.6% (95% CI, 2.9%-4.4%) of those who had not consumed cashew by age 12 months. These estimates differ from the estimates from previous reports from our cohort because it is restricted to those who had complete data for this analysis. At age 6 years, the prevalence of cashew sensitization was 4.8% (95% CI, 4.0%-5.7%) and that of cashew allergy was 3.4% (95% CI, 2.8%-4.1%). The present analysis includes participants with complete data on age of introduction of cashew reported at age 1 year, potential confounders considered, and cashew allergy outcomes (n = 2925 for cashew allergy and n = 2539 for cashew sensitization). The participation rate in the HealthNuts study was 74% (n = 5276) at age 1 year, whereas at age 6 years, 84% (n = 4441) of the original cohort completed a questionnaire and 61% (n = 3232) completed a health assessment. Those with a detectable SPT wheal (≥1 mm) were offered OFC. The first comprehensive assessment of cashew allergy prevalence was undertaken at age 6 years, where all participants were invited to complete a questionnaire and comprehensive health assessment that included SPT to 8 foods including cashew. Cashew OFCs were first performed at age 4 years among those with detectable cashew wheal but no known tolerance. The cohort was followed up at age 4 years with a questionnaire and those who reported any new food reactions or who were food allergic at age 1 year were invited for an allergy assessment that included a panel of SPT (including cashew) and OFC. OFCs were deemed positive if they met 1 of the following criteria, 3 or more noncontact urticaria lasting for 5 minutes or more, angioedema, vomiting, or evidence of anaphylaxis. Skin prick testing (SPT) at recruitment was performed to 4 foods (milk, egg, peanut, and sesame), and infants with a detectable wheal (≥1 mm) were invited for oral food challenge (OFC) at the Royal Children’s Hospital, Melbourne, Australia. Parents completed a questionnaire collecting demographic information as well as data on the timing of food introduction in the infant’s diet specifically, parents were asked whether they had introduced any nuts into the infant’s diet, to specify which nut and the age in months that the nut had been introduced. HealthNuts is a population-based longitudinal study of 5276 infants recruited from council-run immunization sessions in metropolitan Melbourne, Australia, at age 11 to 15 months from 2007 to 2011. Diversity, Equity, and Inclusion Initiatives.That’s a sign that the product may contain cashew. Check cosmetic and toiletry labels for “ Anacardium occidentale extract” and “ Anacardium occidentale nut oil” on the label. Other products that may contain cashews include nut butters, nut oils, natural extracts, and some alcoholic drinks.Ĭashews and cashew byproducts are also found in inedible products, including makeup, shampoos, and lotions. Cross-contamination is possible because even if your dish doesn’t have cashews, cashew dust could make its way onto your plate. If your allergy is severe enough, you may need to avoid these types of restaurants. If you’re at a restaurant or ordering takeout, tell your waiter that you have a nut allergy. Thai, Indian, and Chinese foods often incorporate these nuts into entrees. Food manufacturers may alter the ingredients or switch processing plants to one where contamination is possible.Ĭashews are also popular in Asian cuisine. Read food labels, even if you’ve eaten the food before. They are also found in pastries and other sweet items like cake, ice cream, and chocolates. Sometimes cashews are added to pesto as a replacement for pine nuts. ![]()
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