Cereal Allergy and Countermeasures: an Overview from the Standpoint of Food Science and Technology

Abstract

Allergy occurring in those who are sensitized due to their day-to-day ingestion of some particular foods has deserved note in recent years, and novel ways of countermeasures are being studied internationally. In the field of immunology, close attention is now paid to anergy which is the antithesis of allergy. Food scientists and technologists, on the other hand, have been progressing a long a more practical path to produce hypoallergenic foods. This paper pinpoints the present state of the studies on cereal allergy and responsible factors (allergens), with special emphasis on the importance of creating hypoallergenic cereal products. Expected future roles of food science and technology in more extensively developing such countermeasures are also discussed.