Allergenicity risk in animal-based food proteins: Source, dietary factors effect, allergen detection and processing modification methods

Abstract

Background

Animal-based foods are important for meeting the protein needs of the growing global population. However, the prevalence of allergies to such foods poses a significant global health challenge. Currently, the primary strategies for preventing food allergies involve identifying major allergens and strictly avoiding them. The surge in food allergies is largely attributed to dietary factors, underscoring the need for innovative and efficient allergen detection and modification methods to prevent animal-based food allergies.

Scope and approach

This review outlines allergens present in animal-based foods and assesses their allergenicity risk. Furthermore, the influence of dietary factors on allergies is discussed. The discussion culminates in an exploration of the latest advancements in effective allergen detection methods and innovative approaches to allergen processing modification.

Key findings and conclusions

Early exposure to a diverse range of microorganisms and allergenic foods contributes to allergy prevention. Changing diet, such as reducing high fat/sugar intake and increasing high-fiber foods consumption can balance Th17 cell to Treg cell ratios and mitigate pro-inflammatory factor production. The integration of bioinformatics with diverse allergen detection methods holds immense promise for advancing allergen genomics research. The combination of multiple methods exhibits a better efficacy in reducing allergenicity than single processing technologies, but it is also constrained by the limitation of the various technologies involved. Future endeavors should focus on exploring new potential of dietary factors in preventing the development of food allergy as well as developing novel powerful detection methods and personalized allergen modification approaches in animal-based foods to ensure consumer health.