Abstract
A wide variety of foods cause allergy in sensitized subjects. In general, allergy-inducing substances (allergens) are proteins. Thus, hypoallergenic foods can be produced by removal, digestion or denaturation of allergens, in consideration of their own properties in various points such as heat-stability, digestibility, solubility, and conformation. The development of hypoallergenic-foods can contribute not only to the prevention of food allergy but also to the therapy of food allergy.
