One of the interesting aspects of food allergy is that the allergenicity of particular foods may change with the method of food preparation. Knowledge of how specific food allergens are modified (weakened or enhanced) is helpful in guiding patients. A new article, "Effects of Daily Food Processing on Allergenicity,"[1] is a welcome addition to the medical literature and a helpful reference in practice.
The processing method, the chemical structure of an allergen, and the pattern of sensitization of a particular group of atopic subjects all have a bearing on the processing effects on food allergenicity. For a thorough review and helpful tables, the article should be studied, but here I will review some of the examples described.[1]
Peeling
Common fruits with edible skins, such as peaches,[2] have a much higher concentration of the lipid transfer protein (LTP) in the peel (250-fold higher) than in the pulp, so peeling the skins of fruits enables most patients to tolerate the rest of it.
Boiling
Even after being boiled extensively, most lentil, pea, chickpea, and green bean allergens seem to remain intact. Regarding peanuts, the picture is more complex. The lower prevalence of peanut allergy in China (but not in Chinese immigrants eating a Western diet) has been attributed to boiling of peanuts as opposed to other thermal methods.
