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Annual Review of Food Science and Technology

Volume 7, 2016

Food Allergy

Abstract

Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed.

Keyword(s): allergy, epitope, food, processing, protein
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/content/journals/10.1146/annurev-food-041715-033308
2016-02-28
2024-05-02
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Food Allergy
Annual Review of Food Science and Technology 7, 191 (2016); https://doi.org/10.1146/annurev-food-041715-033308
/content/journals/10.1146/annurev-food-041715-033308
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