Food Allergenicity and Detection Techniques

Food allergenicity arises when specific proteins in common foods trigger aberrant immune responses, predominantly mediated by immunoglobulin E (IgE). Sensitisation typically follows initial exposure, leading to mast cell degranulation and release of histamine upon subsequent contact. Major allergenic sources include peanuts, tree nuts, milk, eggs, shellfish and certain cereals. Cross‐reactivity among homologous proteins can complicate diagnosis and management, as exemplified by tropomyosin in crustaceans and parvalbumins in fish. Processing methods such as heating and enzymatic treatment may alter protein conformation and epitope accessibility, either attenuating or enhancing allergenic potential. Detection techniques have evolved from classical skin prick tests and extract‐based immunoassays to component-resolved diagnostics, enabling identification of individual allergenic molecules. Analytical platforms now encompass mass spectrometry approaches with targeted quantitation, biosensor technologies such as surface plasmon resonance and electrochemical affinity devices, and miniaturised immunoassays integrated into microfluidic or smartphone-based systems. Together, these advances support regulatory compliance, quality control and personalised risk assessment, with global significance for food safety and public health.

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Food Allergenicity and Detection Techniques publication trend

The graph below shows the total number of articles in food allergenicity and detection techniques across all publications each year (not limited to Nature Index journals).

Technical terms

IgE: Immunoglobulin E, an antibody class central to immediate hypersensitivity reactions and mast cell activation.

Cross-reactivity: The capacity of IgE antibodies to recognise homologous epitopes in different allergenic proteins, leading to multi‐food sensitisation.

Selected reaction monitoring (SRM): A mass spectrometry technique that selectively quantifies predefined peptide fragments, offering high sensitivity and specificity.

Proteotypic peptides: Peptide sequences uniquely representative of a target protein, robust across sample preparations and instrumental conditions.

Component-resolved diagnosis: An approach that identifies sensitisation to individual allergen molecules rather than crude extracts, enhancing diagnostic precision.

References

1. Shrimp Extract Exacerbates Allergic Immune Responses in Mice: Implications on Clinical Diagnosis of Shellfish Allergy. Clinical Reviews in Allergy & Immunology (2024).
2. Cross-reactive epitopes and their role in food allergy. Journal of Allergy and Clinical Immunology (2023).
3. Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens. Frontiers in Immunology (2014).
4. Food allergen detection by mass spectrometry: the role of systems biology. npj Systems Biology and Applications (2016).
5. Allergens and molecular diagnostics of shellfish allergy. Allergo Journal International (2016).
6. Development of a β-Lactoglobulin Sensor Based on SPR for Milk Allergens Detection. Biosensors (2018).
7. Rapid Detection of Food Allergens by Microfluidics ELISA-Based Optical Sensor. Biosensors (2016).
8. Consumer-friendly food allergen detection: moving towards smartphone-based immunoassays. Analytical and Bioanalytical Chemistry (2018).
9. Electrochemical Affinity Biosensors Based on Disposable Screen-Printed Electrodes for Detection of Food Allergens. Sensors (2016).