Cashew nut allergy: clinical relevance and allergen characterisation

Cashew plant (Anacardium occidentale L.) is the most relevant species of the Anacardium genus. It presents high economic value since it is widely used in human nutrition and in several industrial applications. 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. However, cashew nut is also classified as a potent allergenic food known to be responsible for triggering severe and systemic immune reactions (e.g. anaphylaxis) in sensitised/allergic individuals that often demand epinephrine treatment and hospitalisation. 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. The prevalence of cashew nut allergy seems to be rising in industrialised countries with the increasing consumption of this nut. 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. Accordingly, when carefully choosing processed foods that are commercially available, the allergic consumers have to rely on proper food labelling. In this sense, the control of labelling compliance is much needed, which has prompted the development of proficient analytical methods for allergen analysis. In the recent years, significant research advances in cashew nut allergy have been accomplished, which are highlighted and discussed in this review.This work was supported by FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020 with grant no. UID/QUI/50006/2013–POCI/01/ 0145/FEDER/007265. Joana Costa is grateful to FCT post-doctoral grant (SFRH/BPD/102404/2014) financed by POPH-QREN (subsidised by FSE and MCTES).info:eu-repo/semantics/publishedVersio

Can’t dance without being drunk? Exploring the enjoyment and acceptability of conscious clubbing in young people

In this chapter, we focus on the emergence of the conscious-clubbing movement and its potential benefits to young adults as a way of spending social time without drinking alcohol. Efforts to promote moderate drinking among young people may be challenging when the environment strongly encourages drinking, but conscious clubbing, which has roots in rave culture and involves dancing without the use of alcohol or other drugs, may offer an alternative. Drawing on literature from the rave scene and the benefits of dancing in a group, we introduce conscious clubbing and how it could bring about meaningful experiences in participants’ lives, while at the same time, reducing the consumption of alcohol, and in doing so, we draw on our own recent survey research. This research illuminates challenges in the acceptability of conscious clubbing to some young people, which we discuss alongside suggestions for new directions for research in this area, at the end of the chapter