Almond allergy

By Symon, Every Label · June 30, 2026

Almond allergy is an IgE-mediated immune reaction to the proteins in almond, Prunus dulcis, and it is one of the more commonly reported tree-nut allergies, though it has a feature that sets it apart from most allergens: a positive almond test very often belongs to a child who can actually eat almond. In plain terms: your child’s immune system can read certain almond proteins as a threat, and a true reaction can run from an itchy mouth to a whole-body allergic reaction that affects breathing and blood pressure, called anaphylaxis. Almond is botanically a seed of a stone fruit (the same plant family as peach and cherry), and it is a named major tree-nut allergen for labeling even though it is not a true nut. Tree-nut allergy as a group affects roughly 1 percent of US children (Gupta 2018); a clean almond-specific number is not separately established, so this page does not invent one.

If your child was just diagnosed, read this first.

This page is long on purpose. It is also the page you will come back to for years. You do not need all of it today. This week, this is what matters:

• Carry epinephrine everywhere your child goes if your allergist has prescribed it, and learn the few signs that mean use it now. That is the section to read tonight (Emergency preparedness, below). If you do not have the prescription yet, that is the first call to your allergist or pediatrician.
• Read every label, every time. The words to catch are almond, Prunus dulcis, marzipan, almond paste, almond flour, and almond milk (Reading labels, below).
• Almond is the tree nut most likely to be over-diagnosed. A positive skin or blood test does not by itself mean your child cannot eat almond, so before you commit to lifelong avoidance ask your allergist about confirming it (Components, below, and Questions for your allergist).
• The other tree nuts are a separate question, not an automatic yes and not an automatic no. They are tested, not assumed (Cross-reactivity, below).
• You do not have to understand the protein science to keep your child safe. The components and the test names (Components, below) are for unhurried conversations with your allergist.
• Ask your allergist about the one high-value test by name: Pru du 6 (Components, below).

Everything else here is waiting for you, in roughly the order the questions tend to come up. Read it when you want it.

Where a fact below is clinical, it carries its source. None of it is a substitute for your allergist.

What almond allergy is, and who has it

Almond allergy is an IgE-mediated immediate-type food allergy, and in that form it is anaphylaxis-capable, which is the reason for the auto-injector, the label habit, and the written plan (Sicherer 2018). When your child eats almond, IgE antibodies on their immune cells latch onto the almond proteins and trigger a release of histamine and other chemicals within minutes. That release is the reaction.

Almond is a true tree nut for labeling but botanically a Rosaceae drupe seed, the same family as peach, cherry, and apricot (Sicherer 2018). The reason that matters is below, in the components section: how serious an almond allergy tends to be depends a lot on which almond protein your child reacts to, and almond carries an unusually wide gap between testing positive and actually reacting. On average almond reactions are milder than walnut or cashew reactions, but severe reactions do happen, so almond is treated as epinephrine-first while the picture is sorted out.

A clean, challenge-confirmed almond-specific prevalence figure is not separately established. Tree-nut allergy as a group runs about 1 percent in US children (Gupta 2018, a nationally representative parent-reported survey), and where individual tree nuts are broken out almond and walnut are among the more frequently reported, but a precise almond percentage is not asserted here because none is grounded. Onset is usually in early childhood, often after a first introduction of nut-containing foods, with later-onset pollen-food (birch or LTP) presentations also documented.

Diagnosis combines your child’s history with testing, and for almond the testing has one high-value move that matters more than it does for almost any other nut, precisely because so many almond tests are positive in children who tolerate almond. The next section is what it is.

The components that drive severity

Almond is not one thing to the immune system. It is a handful of proteins, and which one your child reacts to changes both how serious the allergy tends to be and how likely it is that your child can actually eat almond despite a positive test. For almond there is one marker that carries most of the weight, and asking for it by name is the highest-value thing you can do.

A standard almond test (the skin prick, or the basic blood test to whole almond) only tells you the immune system has noticed almond at all, and for almond that is a famously over-sensitive signal: a large share of children with a positive almond skin or blood test are not actually allergic and tolerate almond on a supervised challenge. A more detailed test, component testing, breaks the result down protein by protein. For almond the protein that matters most is the one your allergist calls Pru du 6, also called amandin. It is the heat-stable, digestion-resistant storage protein, and a positive Pru du 6 result is the signal that points toward the serious, whole-body kind of almond allergy. Almond also has a milder side: reactions in some children, especially those with birch-pollen or other pollen allergies, run through different proteins and tend to be the milder, mostly-in-the-mouth kind. The cross-reactivity section, below, is where that split lives.

So the high-value move is simple, and it is almost the opposite of the move for cashew or walnut: ask your allergist to measure Pru du 6 (amandin)-specific IgE, not just whole-almond IgE, and ask whether component testing or a supervised oral food challenge is worth doing before committing to lifelong almond avoidance, because for almond that step frequently narrows or removes the restriction. You do not need to learn the protein names yourself. They are below, written so the words on your child’s lab report mean something when you want them to.

Cross-reactivity, real and reassuring

Almond is one of the rare cases where this section is genuinely short and mostly reassuring, but for a specific reason: almond is the least cross-reactive of the common tree nuts, and a positive almond test pulls fewer other foods along with it than people fear. There is no cleared, established “if your child reacts to almond they will also react to nut X” rule on our verified floor. What almond cross-reactivity actually comes down to is two mechanisms, not a web of foods, and naming them is more useful than a list.

The storage-protein mechanism is the serious one, and it is not reassuring. The almond protein that drives whole-body reactions, Pru du 6, belongs to the same family of heat-stable, digestion-stable storage proteins that drive severe reactions in cashew, walnut, pistachio, and pecan. A positive test to a tree-nut storage protein is a red flag for whole-body reactions, not a minor or reassuring result, and cooking or roasting does not change that. This does not mean an almond-allergic child is automatically allergic to those other nuts. It means that if your child reacts to almond through the storage protein, a positive test to another nut’s storage protein deserves to be taken seriously rather than waved off, and it is the allergist who tests and decides nut by nut.

The birch-pollen mechanism is the milder one, and it explains a lot of “almond allergy.” Many almond reactions, especially in older children and adults with birch-pollen or other pollen allergies, run through different proteins (a profilin and a PR-10-type protein) and show up as the milder, mostly-in-the-mouth oral allergy kind: an itchy or tingling mouth and throat soon after eating, often worse with raw almond and better with cooked. This is genuinely milder on average, and it is part of why almond is so often over-diagnosed. But milder on average is not the same as safe: oral allergy can occasionally cross into a more serious reaction, and the separate lipid-transfer-protein pattern (more common around the Mediterranean) can be systemic and is amplified by exercise, illness, or painkillers. So a pollen-linked almond reaction is a reason to get the picture characterized with your allergist, not a reason to assume almond is harmless.

The other tree nuts are a separate question: tested, not assumed. Whether an almond-allergic child can eat hazelnut, walnut, cashew, pecan, pistachio, or macadamia is a real and common question, and the honest answer is that it is decided one nut at a time by your allergist, not pulled along automatically by the almond result. There is no cleared blanket rule in either direction, and this page will not tell you your child can eat the other nuts or that they cannot. Your allergist tests and decides.

The one clear reassurance: coconut. Coconut, despite the name and the FDA’s historical labeling rule, is botanically a fruit (a drupe), not a true tree nut, and most tree-nut-allergic people tolerate it. Coconut is usually a yes, confirmed with your allergist before you introduce it rather than assumed.

Hidden sources

Almond is one of the higher-burden tree nuts to scan for, not because the reactions are unusually severe but because almond turns up everywhere in modern “free-from” cooking, as a flour, a milk, and a paste. These are worth a one-time read now; after that you will spot them on your own. For the full label-scanning guide, see where almond hides.

Almond flour and almond milk. Almond flour and almond meal are ground whole almonds with full almond protein, and they are a default base in gluten-free and low-carb baking; almond milk is a default dairy substitute. The trap is that “gluten-free” and “dairy-free” products are often exactly where almond is hiding, so a free-from label is a reason to read more carefully, not less.

Marzipan, almond paste, and confectionery. Marzipan and almond paste are ground whole almonds and are high in almond protein, and praline, amaretto, and nougat carry almond too. One useful split: pure or natural almond extract should be avoided, but imitation or artificial almond extract is usually a synthetic flavor (benzaldehyde) with no almond protein, so it is generally safe; check that the label actually says “imitation” or “artificial,” and watch for shared-equipment cross-contact.

A confusion worth clearing. Bitter almond is not the same hazard as the food allergy. Raw bitter almond contains a natural compound (amygdalin, a cyanogenic glycoside) and is a toxicity concern, not an IgE allergy and not a cross-reactivity. It is named here only so a bitter-almond warning is not mistaken for an allergy result.

How exposure actually happens

The routes parents fear most are usually not the ones that cause serious reactions. Eating almond is. The rest are lower-risk than they feel.

Eating it (high). Swallowing almond protein is the route that causes whole-body reactions. Everything else is far behind it. Cooking does not help for the storage-protein picture: Pru du 6 is heat-stable, so roasted, baked, or cooked almond stays allergenic for a child who reacts through that protein. The concentrated forms (marzipan, almond paste) carry more protein per bite, while almond flour is full-protein too.

Skin contact (low). Almond on intact skin usually causes at most a local reaction. As with other food allergens the risk is higher on broken or eczematous skin, but almond is not a high skin-contact-risk allergen the way some are.

Breathing it in (low). Almond is not volatile, so ambient smell is low-risk for the typical child. Aerosolized almond dust in a bulk-processing or occupational setting is the uncommon exception.

There is no separate medical-care category to flag for almond. Unlike egg, almond is not an ingredient in routine vaccines or anaesthetic agents at the quality floor this page renders from, so there is no vaccine or anaesthesia step specific to almond. As always, tell every provider about your child’s allergies; there is simply no almond-specific iatrogenic warning to render.

Reading labels

This is the habit that does the most day-to-day work, and it gets fast. The words to scan for are almond, almonds, Prunus dulcis, Prunus amygdalus, and the high-protein forms marzipan and almond paste. In the US, almond is one of the tree nuts that must be named specifically under FALCPA, and the EU and UK require tree-nut declaration under Regulation 1169/2011 (FALCPA; EU 1169).

A few terms are signals to slow down: almond flour and almond meal (the gluten-free baking default), almond milk (the dairy-free default), amaretto (almond liqueur), and almond extract (confirm whether it is pure almond or an imitation synthetic). Natural flavoring can occasionally mask almond where a manufacturer is not transparent. When a term is unclear and the manufacturer will not say, treat it as a reason to call the company, not a reason to assume it is safe.

Then there are the precautionary labels: “may contain tree nuts,” “made in a facility that processes tree nuts.” These are voluntary and unregulated in both the US and the EU, so they are not a reliable measure of how much risk is actually present. How strictly you treat them is a personal call along a spectrum, weighing a real but variable cross-contact risk against ruling out a large share of the grocery store. This page will not pick that threshold for you.

Severity, and what predicts a bad reaction

The strongest population-level predictor of a severe almond reaction is sensitization to Pru du 6 (amandin), the storage protein from the components section, and its magnitude; a history of a previous severe reaction is the next strongest input. Almond is distinctive among the tree nuts for the opposite reason most allergens make this section anxious: a large share of children who test positive to whole almond are Pru du 6-negative and tolerant on challenge, so for almond the test result alone tends to overstate the risk rather than understate it. Almond also has no cofactor syndrome of the storage-protein kind, though the separate lipid-transfer-protein phenotype is cofactor-amplified.

Here is the part that still justifies carrying epinephrine when your allergist has prescribed it. The size of the last reaction does not reliably predict the next one, and almond can cause anaphylaxis even though its reactions are milder on average than walnut or cashew. A child whose only reaction so far was an itchy mouth can still have a worse one next time, particularly with the storage-protein or LTP picture. That is not a reason to live in fear; it is the reason the auto-injector travels with the child while the allergist sorts out which almond picture your child actually has.

Emergency preparedness

Almond anaphylaxis is treated epinephrine-first. Epinephrine is the first-line treatment for a severe reaction, not an antihistamine and not a wait-and-see. If you see anaphylaxis, you give epinephrine and then you call emergency services.

The signs that mean epinephrine now include any two body systems reacting at once (for example hives plus vomiting), or any single severe sign on its own: trouble breathing, throat tightness, a hoarse or weak cry, repetitive coughing, pale or floppy appearance, or a sense of impending doom in a child old enough to say so. When you are unsure, the guidance is to give epinephrine, because the danger of withholding it in a true reaction is far greater than the danger of giving it when it turns out you did not need to.

After giving epinephrine, call emergency services and lay the child down with legs raised, unless breathing is the main problem, in which case let them sit up. A second dose may be needed if there is no improvement in about five minutes. Every almond-allergic child whose allergist has prescribed it should have a written anaphylaxis action plan and the epinephrine auto-injectors that go everywhere the child goes.

This section is general. Your child’s own plan is the specific one, and it is the one to follow.

When you can’t tell what’s happening

The hardest moments are usually not the clear reactions. They are the ambiguous ones. A flushed cheek after a new food. A single cough. A child who says their mouth feels itchy after a snack you did not pack. For almond this ambiguity has its own twist, because the milder pollen-linked picture (an itchy, tingling mouth soon after raw almond) genuinely is mild most of the time, which can lull a family into reading every almond reaction as harmless, and that is exactly the reading the occasional systemic reaction punishes.

The posture that works is to treat the spectrum, not to diagnose it in the moment. Know your action plan’s override signs cold, watch whether more than one body system is involved rather than fixating on a single symptom, and accept that you will sometimes give epinephrine or call the allergist for something that turns out to be nothing. That is the system working the way it is supposed to. An itchy mouth that stays an itchy mouth is one thing; an itchy mouth that is joined by hives, vomiting, a cough, or any trouble breathing is the picture to act on.

The competence here builds slowly, over many ambiguous afternoons. It shows up as a shorter pause before you act.

Treatment options

Strict avoidance is the floor, and for almond there is an unusually important step before it: confirmation. Because so many almond-extract-positive children are tolerant on Pru du 6 component testing and oral challenge, an accurate diagnosis frequently narrows or removes an almond restriction, so for almond the first move is to confirm the allergy rather than to assume it. For a child whose almond allergy is confirmed, avoidance plus a written action plan plus the epinephrine your allergist prescribes is the standing setup.

Almond is different from peanut and egg in one important way: there is no FDA-approved almond treatment, and no almond-specific oral immunotherapy. What exists is investigational.

Almond-inclusive multi-nut immunotherapy (investigational, not approved). Oral immunotherapy feeds measured, slowly increasing doses of a food protein under medical supervision to raise the reaction threshold. For almond there is no approved or standard protocol; some specialist centers and research settings include almond as one nut inside a multi-allergen OIT regimen. Tree-nut OIT cross-protection is best documented for tightly related pairs (such as cashew and pistachio), and almond, a Rosaceae drupe seed with low and heterogeneous cross-reactivity to the other tree nuts, is not an established cross-protection anchor. Because almond OIT is investigational and not a regulator-approved product, this page does not name a starting dose; whether it fits your child, and at what center, is an allergist conversation along a spectrum, not a recommendation from this page.

Omalizumab (Xolair). This is an anti-IgE antibody, given by injection, FDA-approved on 2024-02-16 to reduce IgE-mediated reactions to one or more foods, for ages 1 and up. Almond is not named on its own in the approval, but a child managed for multiple food allergies that include almond can fall within the one-or-more-foods indication (Xolair FDA 2024, OUtMATCH / Wood 2024). It lowers the severity of an accidental exposure; it is not a cure, and it does not remove the need for avoidance and a plan. Whether it fits your child is an allergist conversation.

The broader pipeline. Epicutaneous (skin-patch) immunotherapy and additional biologics are in trials and in flux; they are tracked, not prescribed, and there is no almond-specific approved immunotherapy.

Not medical advice. Whether to treat at all, and how, is a conversation with your allergist. For almond, the single highest-value conversation is often the first one: whether your child is allergic to almond at all, or is one of the many children whose positive test does not match a real reaction.

Day-to-day living

School and day care. An almond-allergic child needs a written plan on file, epinephrine truly accessible if prescribed, trained staff, and a clear routine for snacks, classroom parties, baking projects, and substitute teachers. In US public schools, a 504 plan is the usual way to put that in writing. Almond flour in “healthy” or gluten-free classroom snacks is the easy one to miss.

Restaurants. The risk is hidden almond more than the obvious menu item: almond flour in gluten-free baking, marzipan and praline in desserts, almond milk in coffee and smoothies, and amaretto in sauces and desserts. Bakeries and gluten-free or low-carb kitchens carry higher almond risk. A chef card that names almond plainly does more than a verbal order across a loud kitchen.

Travel. Bring more epinephrine than you think you need (if prescribed), carry food you trust, and look up pharmacies and emergency numbers before you land. Marzipan-heavy confectionery is common in European baking, and almond is dense in Middle Eastern and South Asian sweets, so confirm local dishes carefully.

Holidays and gatherings. Marzipan, almond-paste pastries, baklava, nut bowls, and almond-milk-based dishes are the almond-dense settings. Bringing your child’s own food and being plain with hosts beats hoping a buffet is safe.

Prognosis and outgrowing

Almond, like tree-nut allergy generally, is outgrown by only a minority of children, with tree-nut resolution usually reported at roughly 10 percent, lower than egg or milk. An almond-specific, challenge-confirmed outgrowth percentage is not separately established, so this page does not assert one. The more reliable favorable signs are a low or falling Pru du 6 (amandin)-specific IgE over serial testing and, distinctively for almond, an extract-positive but component-negative profile, which frequently corresponds to tolerance on a supervised challenge.

Reassessment cadence is individualized, commonly every one to three years depending on history, more often for a younger child with a milder history and less aggressively after a severe reaction. The one definitive test of whether your child can eat almond is a supervised oral food challenge, and for almond that challenge is frequently the step that reclassifies a positive test as tolerance; falling or component-negative numbers are encouraging but supportive, not proof.

Questions for your allergist

You do not have to walk in knowing the science. You have to walk in with the right questions, and these are them.

1. What is my child’s Pru du 6 (amandin)-specific IgE value, not just whole-almond IgE, and what does its level and trend mean for how serious this is?
2. Given how often a positive almond test belongs to a child who can eat almond, should we do component testing or a supervised oral food challenge before committing to strict almond avoidance?
3. Is my child’s almond reaction the storage-protein kind, or the milder pollen-linked (oral allergy) kind, and does that change what I watch for and how strictly we avoid?
4. Should we treat any of the other tree nuts (hazelnut, walnut, cashew, pecan, pistachio, macadamia) as off-limits too, or test them one at a time, and where does coconut fit?
5. Which hidden almond sources (almond flour, almond milk, marzipan, amaretto) matter most for how we actually eat?
6. When and how should we reassess to see whether my child has outgrown it, or never had it?
7. What will epinephrine, and any treatment we are considering, actually cost us, and what does our insurance cover?

The frame: how to hold this

There are two worlds, and a food allergy moves a family from one into the other. In the recoverable world, a mistake is a lesson. A forgotten jacket is a cold afternoon. In the irrecoverable world, one wrong protein is not a lesson, because the cost of the error can be the child. When someone tells an allergy parent to relax, they are speaking from the first world to someone who has had to move to the second. They think the parent is anxious. The parent is not anxious. The parent is calibrated.

The work, then, is to sort what is on your side of the line from what is not. On your side: the labels you read, the Pru du 6 test you ask for, the question you ask about whether this is even an allergy, the epinephrine that travels with the child, the chef card, the plan on file at school. Not on your side: the gluten-free bakery that uses almond flour and does not flag it, the relative who thinks one bite is kindness, the manufacturer whose precautionary label is voluntary. You do the things on your side fully, and you stop apologizing for them. And you hold, without pretending otherwise, that the other side is real and partly random, and that a stacked defense reduces the risk without ever closing the gap to zero.

Almond carries a particular and unusual kind of hope, because it is the tree nut most likely to be over-diagnosed, which means more almond-allergic labels than almost any other allergen turn out, on careful testing, not to be a lifelong allergy at all. That hope is real, and it is also not yours to grant from the kitchen: the component test, the challenge, the verdict all run through your allergist, who actually knows your child. This page does not promise safety. It lays out the layers and names the gap, and it leaves the calibration to you and your allergist.

Related pages on this site

• Where almond hides: the full label-reading guide and the pure-versus-imitation almond extract split
• Almond cross-reactivity, the storage-protein versus pollen-food split
• Oral allergy syndrome and birch-pollen-linked nut reactions
• Why a positive almond test often means tolerance, component testing explained
• Almond in multi-nut OIT, what “investigational” means
• Building an almond-allergy 504 plan
• Restaurants with an almond-allergic child

The companion pages without a link are being written and will be linked here as each one goes live.

Frequently asked questions

Is almond a tree nut?

For allergy and labeling purposes, yes. Almond is a named major tree-nut allergen, even though botanically it is the seed of a stone fruit (a Rosaceae drupe), the same plant family as peach and cherry. That is why it must be declared on labels and why it is grouped with the tree nuts.

My child tested positive for almond. Does that mean they are allergic?

Not necessarily. Almond is the tree nut most likely to be over-diagnosed: a large share of children with a positive almond skin or blood test tolerate almond on a supervised challenge. Component testing for Pru du 6 and, where indicated, a supervised oral food challenge are how an allergist sorts a real allergy from a positive test that does not match a reaction (see Components and Treatment options).

Can my almond-allergic child eat the other tree nuts?

It is a separate question for each nut, tested rather than assumed. Almond is the least cross-reactive of the common tree nuts, and there is no blanket rule that an almond allergy means or does not mean allergy to hazelnut, walnut, cashew, pecan, or the rest. Your allergist tests and decides nut by nut (see Cross-reactivity).

Is coconut a problem for an almond allergy?

Usually not. Coconut is botanically a fruit, not a true tree nut, and most tree-nut-allergic people tolerate it, though confirm with your allergist before introducing it.

Is there a treatment for almond allergy?

There is no FDA-approved almond-specific treatment and no approved almond oral immunotherapy. Almond is sometimes included in investigational multi-nut OIT at specialist centers, and omalizumab (Xolair) is FDA-approved to reduce reactions across one or more foods, which can cover almond for a child managed for several food allergies. Both are allergist conversations, not self-directed steps (see Treatment options).

Voices: living with almond allergy

Attributed lived experience, kept separate from the clinical facts above. These are individual accounts, not medical guidance, and they carry no clinical claim the page above has not already made. Almond-specific first-person stories are genuinely sparse, so this is a short block.

A woman describes how her seasonal pollen allergies developed into oral allergy syndrome, and how in one summer it turned serious: eating almonds as an after-work snack, she rapidly developed sneezing, intensely itchy eyes, an itching mouth, a thickening tongue, and trouble swallowing and breathing. Her anaphylactic reaction to almonds was linked to her birch-pollen allergy.

Source: Carolyn Purnell, Allergic Living, 2010. https://www.allergicliving.com/2010/07/02/oral-allergy-syndrome-the-eating-aint-easy/ One person’s experience of a birch-pollen-linked almond reaction, not a description of all almond allergy and not medical guidance.

A teenager writes about going through supervised oral food challenges and about the emotional toll they can carry, describing an almond challenge that built up to eating three whole raw almonds, and notes having been fortunate to outgrow allergies to almond, sesame, and milk over the years.

Source: Arjin Claire, Food Allergy Research and Education (FARE), 2021. https://www.foodallergy.org/fare-blog/challenges-oral-food-challenge This was one person’s experience of a supervised challenge and of outgrowing almond; do not try an almond challenge or reintroduction at home without your allergist.

References and medical review

This page is pending independent medical review; the note at the top of the page applies until a reviewer is assigned. The references below resolve every in-body citation. The storage-protein-not-reassuring rule, the two almond hidden-source facts (marzipan and almond paste; almond milk and almond flour), and the coconut reassurance resolve to the project’s verified tree-nut floor; almond’s cross-food shape (least cross-reactive tree nut, other nuts tested not assumed) is drawn from the project’s almond research. Where a reference has no resolvable stable identifier, it is listed bibliographically without a link rather than with an unverified URL.

1. Gupta RS, Warren CM, Smith BM, et al. The Public Health Impact of Parent-Reported Childhood Food Allergies in the United States. Pediatrics. 2018;142(6):e20181235. https://doi.org/10.1542/peds.2018-1235
2. Sicherer SH, Sampson HA. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. J Allergy Clin Immunol. 2018;141(1):41-58. https://doi.org/10.1016/j.jaci.2017.11.003
3. Santos AF, Riggioni C, Agache I, et al. EAACI guidelines on the diagnosis of IgE-mediated food allergy (tree-nut diagnosis and management, including the Pru du 6 severity-marker role, the over-diagnosis caveat, the oral-food-challenge reference standard, and the tree-nut aggregate outgrowth framing). Allergy. 2023. Listed bibliographically; a stable identifier for this page’s almond-specific use is pending assignment.
4. US FDA / Genentech. Omalizumab (Xolair) approval to reduce allergic reactions to one or more foods, ages 1 and up; approved 2024-02-16. https://www.gene.com/media/news-features/fda-approves-the-first-and-only-medicine-for-children-and-adults-with-one-or-more-food-allergies
5. Wood RA, Togias A, Sicherer SH, et al. Omalizumab for the Treatment of Multiple Food Allergies (OUtMATCH). N Engl J Med. 2024;390(10):889-899. https://doi.org/10.1056/NEJMoa2312382
6. EFSA Panel on Contaminants in the Food Chain (CONTAM). Acute health risks related to the presence of cyanogenic glycosides in raw apricot kernels and products (amygdalin / bitter-almond context). EFSA Journal. 2016. https://www.efsa.europa.eu/en/efsajournal/pub/4424
7. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), Public Law 108-282, Title II (tree nuts named individually). https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa
8. Regulation (EU) No 1169/2011 (Annex II allergens, nuts / tree nuts). https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32011R1169