Abstract
Food allergies represent a growing global public health concern, affecting individuals of all ages in developed and developing countries. Complete avoidance of allergenic foods remains challenging, underscoring the need for effective strategies to reduce food allergenicity. Consequently, there is increasing interest in techniques that lower the immunoreactivity of allergenic proteins in food. The use of processes such as thermal treatment, enzymatic treatment, or fermentation can lead to structural changes in proteins, limiting their ability to bind IgE antibodies. However, the effectiveness of these methods varies and depends on both the type of protein and the conditions of the process used. At the same time, it is crucial to select the appropriate method for determining protein immunoreactivity, as there is no single, universal measurement tool. Differences in sensitivity and detection range between methods, such as ELISA, Western blot, and LC-MS/MS, may affect the reproducibility of the results obtained. The development of a "hypoallergenic" product remains a major challenge, highlighting the need for an integrated approach combining a variety of technological strategies. The aim of this article is to review the available food processing methods that reduce protein allergenicity and to analyze the appropriate selection of analytical tools for their evaluation.