How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review

Food allergens causing IgE-mediated reactions are specific proteins ingested with foods in a complex matrix with variable and sundry components. This means that food matrix components can have a significant impact on the occurrence of food allergy. This review presents in details the effects of common food matrix components such as water, non-allergenic proteins, carbohydrates and oil on food allergenicity. The impacts of wet and dry processing operations on the effects of individual matrix components on food allergenicity will also be reviewed. Subsequently, how matrix components can increase the risk of food allergies by interfering with allergen detection is discussed. The influence of food matrix components on food allergies is complex and diverse. It can be broadly divided into three ways: effects on the biological process of sensitization and elicitation of allergic reactions, effects on the structure and function of allergenic proteins and their release from food matrix, and effects on the ability to accurately quantify allergen residues present in foods using current analytical methods. With the diversification of food matrix components and processing, the research on food allergies should be based on the food itself to obtain more comprehensive and systematic evaluation. • Matrix components change the structure, digestion and function of allergens. • Processing induces interactions between allergens and food matrix components. • Matrix components interfere with allergen detection increases the risk of allergy.