Ask the Experts: Pine Nut Allergy; Cutting Board Safety; Choline and Brain Function
Q. Are pine nuts a nut or seed, and should an adult with a severe nut allergy avoid them?
A. John Leung, MD, an allergist, co-director of the Food Allergy Center at the Floating Hospital for Children at Tufts Medical Center and a clinical professor at Tufts’ Friedman School, responds, “Pine nuts are edible seeds of certain species of pine trees and are used in a variety of foods including Italian pesto sauce and pignoli cookies. Pine nuts (gymnosperms) are evolutionarily separated from flowering plants (angiosperms) to which all other nuts belong (peanut and tree nuts such as, walnut, hazelnut, cashew and pistachio).
“There is a very little information on potential cross-reactivity between pine nuts and other nuts. (Cross-reactivity happens when the immune system sees similar protein structures in different allergens.) One study showed cross-reactivity of pine nuts with peanuts, and another showed cross-reactivity of pine nuts with almonds. There are reports of people who had anaphylaxis to pine nuts who are also allergic to other nuts, and there are people who are only allergic to pine nuts but not to tree nuts or peanuts. A recent review in the Journal of Investigational Allergology and Clinical Immunology indicates that the great majority of pine-nut-allergic people do not have nut allergy.
“This issue, therefore, of whether pine nuts should be avoided in people who are allergic to other nuts can only be decided by clinical judgement. If tree nut or peanut allergy is severe, and people are motivated to try pine nuts, those individuals can be evaluated by a board-certified allergist using skin prick testing and potentially a supervised oral challenge in the doctor’s office.”
Q. What is the best cutting board to use—such as wood, plastic, glass, etc.—for food safety?
A. Lynne Ausman, DSc, RD, director of the Master of Nutrition Science and Policy program at Tufts’ Friedman School, says: “A chief consideration in safety of cutting boards is how easy they are to clean. Cutting boards made of a nonporous material, such as plastic or tempered glass, can be easily washed in the dishwasher. Those made of solid, hard wood with a tight grain (such as maple) might do OK in the dishwasher but over time that may encourage cracking and splitting. Boards made of soft wood (such as poplar) or that are laminated have to be hand-washed. Regardless of type, it’s best to use a separate cutting board for meat/poultry versus fruits, vegetables and bread.” Learn more at <fsis.usda.gov>.
Q. What is the target intake of choline to improve brain function? Can I get enough from diet only, or is a supplement advisable?
A. Tammy Scott, PhD, an assistant professor at the Friedman School and a scientist in Tufts’ HNRCA Neuroscience and Aging Laboratory, says: “Choline is a nutrient with multiple links to brain health. It is needed for production of the neurotransmitter acetylcholine, which plays an important role in attention, memory and muscle control. Choline is also essential for metabolism, cell health, gene expression and brain development.
“Humans can produce choline, but the amount is usually not sufficient (depending on factors such as age and genetics), so dietary intake of some choline is necessary. In the US, the most common sources of choline are meat, poultry, fish, dairy products and eggs. Cruciferous vegetables, beans, nuts, seeds and whole grains also supply choline.
“The optimal target intake of choline to support brain health is not known. The current Adequate Intake (AI) for choline, developed by the Food and Nutrition Board of the National Academy of Medicine, is 550 milligrams (mg) per day for adult men and 425 mg per day for adult women (non-pregnant and non-lactating). This AI, however, is based on the prevention of fatty liver disease (not brain health or cognition), and was derived from the results of one study.
“As with most nutrients, it’s best to stick with dietary (food) sources of choline rather than using supplements. And remember, more of a nutrient is not always better. While choline is an essential nutrient, results from our studies and others have suggested that excessive choline (unlikely from typical food intake) is related to a higher risk of cardiovascular (heart) disease, and perhaps certain types of cerebrovascular (brain) disease.
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