Current and novel food allergens: Cross-reactivity and co-sensitisation risks

Area of Science:

• Immunology
• Food Science
• Public Health

Background:

• Food allergy affects 10% of the global population, posing a significant health challenge.
• Current regulations focus on common allergens like milk, eggs, and peanuts.
• Emerging novel protein sources present new sensitization risks.

Purpose of the Study:

• To review current and emerging food allergens, cross-reactivity, and co-sensitization mechanisms.
• To discuss clinical implications, management strategies, and future research directions.
• To highlight the importance of diagnostics, molecular databases, and prevention.

Main Methods:

• Literature review of food allergy research.
• Analysis of cross-reactivity and co-sensitization mechanisms.
• Discussion of clinical management and prevention strategies.

Main Results:

• Novel protein sources (insects, algae, fungi, plant-based alternatives) increase de novo sensitization risks.
• Distinction between cross-reactivity (homologous proteins) and co-sensitization (independent responses) is critical.
• Early introduction of allergenic foods in infancy reduces allergy development risk.

Conclusions:

• Effective food allergy management requires strict avoidance, education, and emergency preparedness (epinephrine).
• Advancements in diagnostics and molecular databases are crucial for risk assessment of emerging foods.
• Consistent monitoring and clear labeling are vital for consumer protection in an evolving food landscape.