Food Allergy & Food Allergens

Abstract

Food carries risks. Food allergies are risk that comes from certain food proteins (food allergens). These are natural constituents of food that can provokes life threatening conditions in significant part of population. With this chapter attempt is made to introduce basic data about food allergies and allergens. Focused to the question what makes a food protein an allergen, properties of certain allergens from dominant food allergen families are presented. Those parts of allergen molecule structure responsible for interactions with components of immune system are described. These information are important for understanding molecular mechanisms of allergy, assessment of risks, quality and safety control, and finding a best way for treatment and cure. Some of methods for prediction of allergenicity of food proteins emerged from the current knowledge are described. Food processing methods as a source of potential for increase or reduction of food allergenicity are listed in brief. Most promising strategies for treatment of food allergies are explained.