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Related Experiment Videos

Impact of processing on food allergens.

S L Hefle1

  • 1University of Nebraska, Department of Food Science and Technology, Lincoln 68583-0919, USA.

Advances in Experimental Medicine and Biology
|May 21, 1999
PubMed
Summary

Food processing can reduce allergenicity, but most allergens resist common treatments. Mild methods like heating or enzyme use show limited success, though some foods become hypoallergenic through processing.

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Area of Science:

  • Food science
  • Allergy research
  • Biochemistry

Background:

  • Food allergens generally retain their allergenic properties after typical food manufacturing processes.
  • Heat and proteolysis treatments often fail to eliminate allergenicity in most allergenic foods.
  • Mild processing can reduce or eliminate allergenicity in some foods, like fresh fruits and vegetables.

Purpose of the Study:

  • To discuss how various food processing methods impact the allergenicity of different allergenic foods.
  • To explore exceptions where processing successfully reduces or removes food allergenicity.
  • To review the effectiveness of different techniques in mitigating food allergies.

Main Methods:

  • Review of existing literature on food processing and allergenicity.
  • Analysis of studies on heat, proteolysis, and other processing effects on food allergens.
  • Examination of case studies, including hypoallergenic infant formulas and oilseed processing.

Main Results:

  • Most food allergens are resistant to standard food manufacturing processes.
  • Proteolytic enzymes are effective in hypoallergenic infant formula production but show limited success elsewhere.
  • Oilseed processing can remove allergenic proteins, yielding hypoallergenic oils.

Conclusions:

  • Processing effects on allergenicity vary significantly across different food types.
  • While some processes can render foods hypoallergenic, broad application remains challenging.
  • Further research into targeted processing methods is needed to improve food safety for allergic individuals.

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