ABSTRACT
As soon as somebody eats a certain food and it is followed by an adverse and reducible immune-mediated reaction, then it is known as a food allergy. Regardless of the amount of allergy-causing food, the allergy symptoms are triggered such as digestive problems, hives or swollen airways. The severe symptoms of food allergy could be a life-threatening reaction known as anaphylaxis. Allergenic food proteins (allergens) are heterogeneous due to its genetic variations (polymorphism), Post-Translational Modifications (PTMs), and native structure in the moiety. These allergens can be classified as plant food allergens with and without pollen allergen cross- reactivity, or animal-derived food allergens. This chapter covers the main principles of allergenomics strategy in food allergen discovery and monitoring in several food matrices from the author's laboratory experience. It presents a review of using either allergenomics or mass spectrometry in food allergy research.
