Food and Chemical Toxicology· 2015Q1· Review
Food processing and allergenicity
- 529citations
- Q1SCImago
- 2015year
Short summary
Food processing, including heat and non-heat treatments, does not completely eliminate the allergenic potential of food proteins, though fermentation and hydrolysis show promise in reducing symptoms.
AI-generated from the title and abstract; the full text is not read.
Key points
- Food processing can alter, but not completely abolish, the allergenic potential of food proteins.
- Heat and non-heat treatments were reviewed for their impact on IgE-binding (allergenicity) and IgG-binding (antigenicity).
- Fermentation and hydrolysis show potential to reduce allergenicity to a symptom-eliciting level.
- Literature on processing's effect on sensitization acquisition is scarce, highlighting a need for future research.
AI-generated from the title and abstract; the full text is not read.
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
The authors' abstract, as published at the source. Food and Chemical Toxicology, 2015 · DOI ↗
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Field: Immunology and Allergy
Immunology and AllergyMedicine