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Foods
Special Issues
Food Allergen Detection, Identification and Regulation
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Food Allergen Detection, Identification and Regulation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 910

Special Issue Editors

Dr. Dorota Piasecka-Kwiatkowska

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Guest Editor
Department of Food Biochemistry and Analysis, Faculty of Food Science and Technology, Poznań University of Life Sciences, Poznan, Poland
Interests: food allergens; enzymes; inhibitors; immunoassay
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Piotr Minkiewicz

E-Mail Website
Guest Editor
Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn-Kortowo, Poland
Interests: food proteins; mass spectrometry; chromatography; bioinformatics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food allergies are a growing public health problem worldwide. For people with food allergies, the strict avoidance of allergic foods is the only way to protect themselves, as even minimal exposure can lead to severe reactions. Advanced analytical methods are required to ensure the safety of these individuals. These methods must be highly specific, sensitive, and resistant to interference from food matrix components. Current techniques focus on the detection of allergens themselves or relevant markers, such as peptide fragments or gene segments. The accurate detection and identification of allergens depend on the quality of the standards used. However, challenges such as a lack of availability, instability, inter-supplier variability, the insufficient representativeness of allergens, or cross-reactivity with unrelated substances can complicate detection, so still require discussion.

We are pleased to invite experts in the fields of food allergen analysis, food technology, food safety regulations, and related fields to contribute to this Special Issue of Foods. We look forward to original research articles, comprehensive reviews, and short communications that aim to advance our knowledge of food allergen detection, identification, labeling, and legal regulation. Your contributions will help shape the future of food safety and improve the protection of allergists.

Dr. Dorota Piasecka-Kwiatkowska
Prof. Dr. Piotr Minkiewicz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • immunoassay
  • PCR
  • mass spectrometry
  • biosensors
  • multiplex array proteomics
  • electrophoresis
  • allergen standards
  • hidden allergens
  • labeling
  • allergen regulations

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Published Papers (1 paper)

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Review

26 pages, 3756 KiB  
Review
Immune Reactivity to Raw and Processed Foods and Their Possible Contributions to Autoimmunity
by Aristo Vojdani, Elroy Vojdani, Carina Benzvi and Aaron Lerner
Foods 2025, 14(8), 1357; https://doi.org/10.3390/foods14081357 - 15 Apr 2025
Viewed by 423
Abstract
It is now known that diet or food is one of the environmental factors that can induce or contribute to autoimmunity. In a healthy person with a normal functioning immune system, food substances encounter no resistance and are allowed passage through the immune [...] Read more.
It is now known that diet or food is one of the environmental factors that can induce or contribute to autoimmunity. In a healthy person with a normal functioning immune system, food substances encounter no resistance and are allowed passage through the immune barriers without triggering immune reactivity. However, clinicians are becoming increasingly aware that modern food-processing methods can increase or decrease the immune reactivity of foods, including allergic reactions. Immune reactions to undigested food antigens could result in the production of IgE antibodies, which are involved in immediate immune reactivity, and in IgG and IgA antibodies, which are involved in delayed immune reactivity. Currently, measurements of these antibodies are generally only performed against antigens derived from raw foods. However, testing for food reactivity based only on raw food consumption is inaccurate because people eat both raw and cooked foods. Even home-cooked foods undergo different kinds of preparation or processing. Food processing can change the structure of raw food materials into secondary, tertiary, and quaternary structures that can have different reactive properties. This can affect the body’s normal oral tolerance of food, causing the immune system to mistakenly identify food as a harmful foreign substance and react to it immunologically, leading to food immune reactivity. This abnormal reaction to food molecules can lead to the production of antibodies against not just target food antigens but also the body’s own tissues, which can have significant implications in autoimmunity induction due to cross-reactivity and the other mechanisms discussed here. We hope that this present review will stimulate further research on the role of modified food antigens in the induction of autoimmunity based on some or all of the key points discussed in this review. Full article
(This article belongs to the Special Issue Food Allergen Detection, Identification and Regulation)
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