Abstract
The incidence of food allergies is increasing annually, emerging as a significant global concern for food safety and public health. To prevent allergic reactions, patients are advised to avoid ingesting allergenic foods. However, completely avoiding contact with such foods in real life is often challenging. Therefore, the development of reliable allergenicity evaluation methods is essential to assist food allergy patients in avoiding exposure to allergenic foods. These evaluation methods include mass spectrometry-based methods, bioinformatics predictions, simulated digestion, enzyme-linked immunosorbent assays, cell-based models, and animal models. Each method operates on distinct principles and is suited for specific evaluation contexts. This review systematically summarizes the pathogenesis of food allergies and details the principles and practical applications of common allergenicity evaluation methods. By highlighting recent studies in food allergenicity evaluation, we aim to deepen the understanding of allergenicity assessment and offer an overview with perspectives on its enhancement.