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Effects of Food Processing on Allergenicity.

Pablo M Gonzalez1, Alison M Cassin2, Raquel Durban3

  • 1Temerty Faculty of Medicine, University of Toronto, Toronto, ON, Canada.

Current Allergy and Asthma Reports
|January 13, 2025
PubMed
Summary

Food processing alters allergenicity, with baking often reducing reactivity and enabling immunotherapy. Research is exploring how various methods impact food allergies for safer dietary options.

Keywords:
AllergenicityBaked EggBaked MilkBakingFood AllergyFood ProcessingImmune ToleranceOral Food ChallengeOral Immunotherapy

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Area of Science:

  • Food science and immunology
  • Clinical allergy research
  • Dietary management of food hypersensitivity

Background:

  • Food processing significantly influences food allergenicity.
  • Understanding these modifications is crucial for managing food allergies.
  • Processing can potentially lead to dietary liberation and novel immunotherapy approaches.

Purpose of the Study:

  • To provide healthcare professionals with an updated overview of research on processed foods and allergenicity.
  • To summarize studies assessing processed food allergenicity using clinical methods.
  • To inform clinical practice regarding the impact of food processing on allergy management.

Main Methods:

  • Review of clinical studies on processed food allergenicity.
  • Assessment of methods including oral food challenges, skin prick tests, and specific immunoglobulin E (sIgE) levels.
  • Analysis of factors influencing allergenicity changes during processing (temperature, duration, matrix).

Main Results:

  • Various processing methods (baking, boiling, fermentation) heterogeneously affect allergenicity across different food types (egg, milk, peanut, etc.).
  • Baking, in particular, often decreases allergenicity, facilitating tolerance in milk- and egg-allergic individuals and use in oral immunotherapy (OIT).
  • Predicting tolerance to processed allergens via skin prick tests and sIgE remains challenging; roasting may increase allergenicity, while other methods can reduce it.

Conclusions:

  • Food processing offers potential for reduced allergenicity, enabling dietary liberation and immunotherapy.
  • Baking and heat treatments show promise for managing milk and egg allergies.
  • Further large-scale clinical studies are needed to explore the application of food processing in allergy treatments.