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Allergen Stability in Food Allergy: A Clinician’s Perspective

Koidl, Larissa, Gentile, Salvatore Alessio, Untersmayr, Eva·2023·Current Allergy and Asthma Reports
DOI 10.1007/s11882-023-01107-9PMC PMC10506954
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Abstract

Purpose of Review: The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food allergens are degraded to a different extent in each person. Food processing also influences allergen digestion. Recent Findings: In this review, we provide an overview of the digestive system with focus on relevance for food allergy. Main food proteins causing allergic reactions are evaluated, and the combined role of food processing and digestion for allergen stability is highlighted. Finally, clinical implications of this knowledge are discussed. Summary: Recent literature shows that allergen digestibility is dependent on food processing, digestive conditions, and food matrix. Digestion affects proteins allergenicity. It is currently not possible to predict the immunogenicity of allergens solely based on protein stability.

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Fig. 1 Factors influencing allergen stability. The stability of food allergens is determined during food processing, with various processing methods (thermal, non-thermal processing) having different impact on the stability. Moreover, the individual function of the oro-gastrointestinal tract influences protein digestion leading to an altered degree of allergen fragmentation. Moreover, the food matrix may also exert impact on the allergen stability
Fig. 1 Factors influencing allergen stability. The stability of food allergens is determined during food processing, with various processing methods (thermal, non-thermal processing) having different impact on the stability. Moreover, the individual function of the oro-gastrointestinal tract influences protein digestion leading to an altered degree of allergen fragmentation. Moreover, the food matrix may also exert impact on the allergen stabilityCC BY · PubMed Central

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Metadata

Authors
Koidl, L., Gentile, S. A., & Untersmayr, E.
Venue
Current Allergy and Asthma Reports
Publisher
Springer Science and Business Media LLC
Published
2023-09-04
Volume
23
Issue
10
Pages
601-612
ISSN
  • 1529-7322
  • 1534-6315
DOI
10.1007/s11882-023-01107-9
PMC
PMC10506954
Cited by
29
References
1
Language
en
Licence
Funders
  • Austrian Science Funds FWF (P34836)
  • Austrian Science Fund

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

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How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Allergen Stability in Food Allergy: A Clinician’s Perspective. https://app.cochat.ai/papers/10.1007/s11882-023-01107-9
The paper
Koidl, L., Gentile, S. A., & Untersmayr, E. (2023). Allergen Stability in Food Allergy: A Clinician’s Perspective. Current Allergy and Asthma Reports. https://doi.org/10.1007/s11882-023-01107-9