Characterization of food allergens: Recent advances

E. A. Pastorello, V. Pravettoni, L. Farioli, F. Rivolta, C. Incorvaia

Research output: Contribution to journalArticlepeer-review


Characterizing the allergens from foods is very important for improving our understanding and diagnosis of food allergy. So far, only a limited number of food allergens has been characterized, from milk, egg, fish, shrimp, peanut, soybean, and some fruits and vegetables. Food allergens have a molecular weight from 12 to 70 kd and a protein, often enzymatic, composition. Some allergens are particularly widespread in nature, because they belong to groups of ubiquitous proteins, such as pathogenesis-related proteins, profilins and thiol proteases for the vegetable kingdom, tropomyosin and albumins for the animal kingdom. The basis of fuller characterization of food allergens relies upon the sound clinical definition of patients allergic to a given food item by reliable procedures such as the DBPCFC.

Original languageEnglish
Pages (from-to)65-69
Number of pages5
JournalInternational Journal of Immunopathology and Pharmacology
Issue number2 SUPPL.
Publication statusPublished - 1997


  • Food allergens

ASJC Scopus subject areas

  • Pharmacology


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