Food Microbiology and Nutrition

Food Allergens, Sensitivities & Immune Responses

Food allergens and sensitivities are growing global concerns, with rising prevalence across all age groups. Research in this area examines the immunological mechanisms underlying allergic reactions, from IgE-mediated hypersensitivity to non-IgE pathways and food intolerances. Advances in molecular allergology have led to improved diagnostic tools, including component-resolved diagnostics, multiplex assays, and novel biomarkers that enhance accuracy and risk classification. Strategies for allergen mitigation—such as protein modification, controlled fermentation, and advanced processing—are gaining momentum in reducing allergenicity in food products. Regulatory frameworks and labeling standards help safeguard consumers, while public awareness initiatives support better management of food allergies in schools, households, and food service industries. Emerging research also explores immune tolerance development, oral immunotherapy, and early dietary interventions aimed at preventing allergy onset. Understanding cross-reactivity, environmental influences, and genetic predispositions remains essential for comprehensive risk assessment. As food systems diversify and globalization increases exposure to new allergens, improving detection, regulation, and preventive strategies remains a top priority.