Zhou Huiqiao, Chen Xiao, Li Xin
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
School of Medicine, Macau University of Science and Technology, Macau 999078, China.
Foods. 2025 Jun 6;14(12):2005. doi: 10.3390/foods14122005.
The incidence of food allergies is increasing annually, emerging as a significant global concern for food safety and public health. To prevent allergic reactions, patients are advised to avoid ingesting allergenic foods. However, completely avoiding contact with such foods in real life is often challenging. Therefore, the development of reliable allergenicity evaluation methods is essential to assist food allergy patients in avoiding exposure to allergenic foods. These evaluation methods include mass spectrometry-based methods, bioinformatics predictions, simulated digestion, enzyme-linked immunosorbent assays, cell-based models, and animal models. Each method operates on distinct principles and is suited for specific evaluation contexts. This review systematically summarizes the pathogenesis of food allergies and details the principles and practical applications of common allergenicity evaluation methods. By highlighting recent studies in food allergenicity evaluation, we aim to deepen the understanding of allergenicity assessment and offer an overview with perspectives on its enhancement.
食物过敏的发病率逐年上升，已成为食品安全和公共卫生领域的一个重大全球问题。为预防过敏反应，建议患者避免摄入致敏食物。然而，在现实生活中完全避免接触此类食物往往具有挑战性。因此，开发可靠的致敏性评估方法对于帮助食物过敏患者避免接触致敏食物至关重要。这些评估方法包括基于质谱的方法、生物信息学预测、模拟消化、酶联免疫吸附测定、细胞模型和动物模型。每种方法都基于不同的原理，适用于特定的评估环境。本综述系统地总结了食物过敏的发病机制，并详细阐述了常见致敏性评估方法的原理和实际应用。通过突出食物致敏性评估的最新研究，我们旨在加深对致敏性评估的理解，并提供关于其改进的概述和观点。
