Plant Proteins and Allergic Risk

Increasing the share of plant proteins in human diets offers economic, nutritional, and ecological benefits but may raise food allergy prevalence. This paper analyzes how structural conservation among major plant protein families drives cross-reactivity, and how food processing methods, such as wheat gluten deamidation, can destroy existing epitopes or create new ones that may sensitize consumers. With no reference method to predict these risks, the authors argue for a forward-looking research strategy to assess and manage allergy risks associated with expanded use of plant proteins in the food industry.