The cashew offers many health benefits, as this nut is a rich source of copper, magnesium, protein and monounsaturated fat. However, consumption of cashews can pose a number of health risks, including allergic reactions and kidney stones. Raw cashews compound these risks by introducing harmful toxins to the body. Consuming roasted and steamed cashews decrease your exposure to these dangerous toxins.
Allergies
Consuming nuts can carry the risk of developing an allergic reaction. Symptoms of cashew allergies include wheezing, cardiovascular symptoms, hypotension, lightheadedness, gastrointestinal irritation, nasal congestion, sneezing and inflammation of mucous membranes. Cashew allergies cause more severe clinical reactions than do peanut allergies. According to a 2005 study in the “Archives of Disease in Childhood,” individuals with cashew allergies are more likely to experience anaphylaxis, a condition causing the airway to close, than are those with peanut allergies.
Toxins
Raw cashews contain a toxic resin, used in insecticides and paints, in the shell of the nut. When cashew nuts are sold as a "raw" product, the cashew has actually been steamed to release the resin prior to packaging. However, if a trace of the resin is left on the cashew, an allergic reaction can ensue. Additionally, raw peanuts and tree nuts, such as cashews, may contain aflatoxins, toxic material derived from a fungus. Aflatoxins are carcinogenic, causing immune suppression, recurrent infections and liver damage.
Rash
According to Yale University, cashews contain an oil called urushiol, the potent chemical found in poison ivy leaves. When cashews are not steamed, roasted or cooked thoroughly, this oil can remain on the nut. If the oil comes in contact with your skin when consumed, a rash around the mouth is likely to occur. In more severe cases, an upset stomach or asthma attack results from eating or handling raw cashews.
Kidney Stones
Oxalates occur naturally in plant and animal products. Some foods contain large quantities of oxalates, increasing your risk of developing a kidney stone. According to Wake Forest Baptist Medical Center, cashews qualify as a high-oxalate food, containing 164.1 mg of oxalates per 100 grams. When the kidneys emit oxalates into your urine, large amounts of oxalates can calcify and form a kidney stone. If you are prone to developing kidney stones, avoid eating cashews.
References
- “Archives of Disease in Childhood”; Cashew Nut Allergy Is Associated with A High Risk of Anaphylaxis; M. Davoren, et al.; October 2005
- “Allergy”; Cashew Nut Causes More Severe Reactions than Peanut: Case-Matched Comparison in 141 Children; A.T. Clark, et al.; August 2007
- Cornell University; Aflatoxins: Occurrence and Health Risks; March 2009
- Ohio University College of Osteopathic Medicine; Age, Exposure-Not Cashews-Reduces Poison Ivy Sensitivity; John C. Wolf
- Yale University: Phylogenic Predictions
- Ohio State University; Chow Line: Enjoy Cashews, but Avoid Their Shells; Martha Filipic; December 2006
- New York University Langone Medical Center; Low-Oxalate Diet; Maria Adams; March 2011
- Wake Forest Baptist Medical Center; Kidney Stones: Oxalate Content of Foods; June 2011
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