ABSTRACT
Food allergy is one of a number of adverse reactions to foods (Table 1). The nontoxic adverse reactions are mediated by the immune system (allergy). Non-immune system mediated adverse reaction is termed a food intolerance. Some allergic reactions to food, for example, anaphylactic shock, may be severe and even fatal. General symptoms of food allergy are reviewed by Anderson (1), Blades (2), Jones (3), and also Burks and Sampson (4). Allergenic foods are discussed by Hefle et al. (5) and also Taylor et al. (6). Food allergens are reviewed by Matsuda and Nakamura (7), Bush and Hefle (8), and Hefle (9). This chapter describes the analysis of trace amounts of protein allergens in food. Allergens are associated with eight or nine major food groups (Sec. 1.1). Soybean, peanut, and gluten allergies are described in Secs 2, 3, and 4. In each instance we also consider the structure of the protein allegens and the effect of processing on assay results.
