Food processing and allergenicity

Kitty C.M. Verhoeckx, Yvonne M. Vissers, Joseph L. Baumert, Roland Faludi, Marcel Feys, Simon Flanagan, Corinne Herouet-Guicheney, Thomas Holzhauser, Ryo Shimojo, Nieke van der Bolt, Harry Wichers, Ian Kimber

Research output: Contribution to journalReview article

159 Citations (Scopus)

Abstract

Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.

Original languageEnglish (US)
Pages (from-to)223-240
Number of pages18
JournalFood and Chemical Toxicology
Volume80
DOIs
StatePublished - Jun 1 2015

Fingerprint

allergenicity
Food processing
Food Handling
food processing
Food
Processing
risk assessment process
Proteins
proteins
allergens
processing technology
nuts
food quality
protein sources
signs and symptoms (animals and humans)
Mustard Plant
Nuts
peanuts
hens
foods

Keywords

  • Allergenicity
  • Allergic sensitisation
  • Food allergy
  • Food processing
  • IgE antibody

ASJC Scopus subject areas

  • Food Science
  • Toxicology

Cite this

Verhoeckx, K. C. M., Vissers, Y. M., Baumert, J. L., Faludi, R., Feys, M., Flanagan, S., ... Kimber, I. (2015). Food processing and allergenicity. Food and Chemical Toxicology, 80, 223-240. https://doi.org/10.1016/j.fct.2015.03.005

Food processing and allergenicity. / Verhoeckx, Kitty C.M.; Vissers, Yvonne M.; Baumert, Joseph L.; Faludi, Roland; Feys, Marcel; Flanagan, Simon; Herouet-Guicheney, Corinne; Holzhauser, Thomas; Shimojo, Ryo; van der Bolt, Nieke; Wichers, Harry; Kimber, Ian.

In: Food and Chemical Toxicology, Vol. 80, 01.06.2015, p. 223-240.

Research output: Contribution to journalReview article

Verhoeckx, KCM, Vissers, YM, Baumert, JL, Faludi, R, Feys, M, Flanagan, S, Herouet-Guicheney, C, Holzhauser, T, Shimojo, R, van der Bolt, N, Wichers, H & Kimber, I 2015, 'Food processing and allergenicity', Food and Chemical Toxicology, vol. 80, pp. 223-240. https://doi.org/10.1016/j.fct.2015.03.005
Verhoeckx KCM, Vissers YM, Baumert JL, Faludi R, Feys M, Flanagan S et al. Food processing and allergenicity. Food and Chemical Toxicology. 2015 Jun 1;80:223-240. https://doi.org/10.1016/j.fct.2015.03.005
Verhoeckx, Kitty C.M. ; Vissers, Yvonne M. ; Baumert, Joseph L. ; Faludi, Roland ; Feys, Marcel ; Flanagan, Simon ; Herouet-Guicheney, Corinne ; Holzhauser, Thomas ; Shimojo, Ryo ; van der Bolt, Nieke ; Wichers, Harry ; Kimber, Ian. / Food processing and allergenicity. In: Food and Chemical Toxicology. 2015 ; Vol. 80. pp. 223-240.
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