Determinants of Food Allergy

Madhan Masilamani, Scott Commins, Wayne Shreffler

Research output: Contribution to journalReview articlepeer-review

42 Scopus citations


Food allergy is an emerging epidemic in the United States and the Western world. The determination of factors that make certain foods allergenic is still not clearly understood. Only a tiny fraction of thousands of proteins and other molecules is responsible for inducing food allergy. In this review, the authors present 3 examples of food allergies with disparate clinical presentations: peanut, soy, and mammalian meat. The potential relationships between allergen structure and function, emphasizing the importance of cross-reactive determinants, immunoglobulin E antibodies to the oligosaccharides, and the immune responses induced in humans are discussed.

Original languageEnglish
Pages (from-to)11-33
Number of pages23
JournalImmunology and Allergy Clinics of North America
Issue number1
StatePublished - Feb 2012


  • Allergen
  • Alpha-gal
  • Animal food allergens
  • Cross-reactive carbohydrate determinants
  • Food allergy
  • Peanut
  • Plant food allergens
  • Soy


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