Effect of Processing on the Allergenicity of Foods

Clare Mills, Phil E. Johnson, Laurian Zuidmeer-Jongejan, Ross Critenden, Jean Michel Wal, Ricardo Asero

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations

Abstract

Proteins involved in sensitizing or eliciting allergic reactions may have undergone extensive modification during food processing and be present within complex structures within food. These physicochemical changes will alter the way in which proteins are broken down during digestion and may modify the form in which they are taken up across the gut mucosal barrier and presented to the immune system. Data on how processing might affect sensitization to food are currently sparse. However, much more data are available, which are beginning to give insights into how food processing may affect elicitation of allergic reactions, particularly in affecting the binding of IgE, which lies at the heart of triggering an allergic reaction. The chapter summarizes current knowledge of the effects of processing on the major food allergens of plant and animal origin as well as the effects of processing of whole foods.

Original languageEnglish (US)
Title of host publicationRisk Management for Food Allergy
PublisherElsevier Inc.
Pages227-251
Number of pages25
ISBN (Print)9780123819888
DOIs
StatePublished - Nov 2013

Keywords

  • Allergen
  • Allergenicity
  • Digestion
  • Food processing
  • Modification
  • Protein

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Mills, C., Johnson, P. E., Zuidmeer-Jongejan, L., Critenden, R., Wal, J. M., & Asero, R. (2013). Effect of Processing on the Allergenicity of Foods. In Risk Management for Food Allergy (pp. 227-251). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-381988-8.00014-2