Nutritional strategies and alternative protein sources for individuals with oilseed allergies: a narrative review

Food allergies are a growing global health concern, with oilseed allergies particularly significant due to their association with severe and potentially life-threatening reactions. The prevalence of oilseed allergies is increasing worldwide, affecting children and adults alike. Common allergenic oilseeds include peanuts, walnuts, almonds, cashews, pistachios, sesame, and, in some regions, hazelnuts and sunflower seeds. Although these foods are rich in protein, healthy fats, and micronutrients, they can trigger serious reactions even at trace levels. Symptoms range from mild skin manifestations to anaphylaxis, complicating diagnosis and management. Diagnosis typically involves dietary history, skin prick tests, serum-specific immunoglobulin E analysis, elimination diets, and oral food challenges. Strict avoidance remains the main management strategy, but maintaining adequate protein intake is essential. Alternative sources such as legumes, cereals, microalgae, edible fungi, and precision fermentation products offer nutritionally adequate and lower-allergen options. Advances in processing further improve protein functionality and safety, supporting both individual nutrition and food system sustainability.