Food allergy: From molecular mechanisms to control strategies

Linglin Fu*, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu

*Corresponding author for this work

Research output: Book/ReportBookAcademic

1 Citation (Scopus)


This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Original languageEnglish
PublisherSpringer Nature Singapore
Number of pages214
ISBN (Electronic)9789811369285
ISBN (Print)9789811369278
Publication statusPublished - 3 Apr 2019

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    Fu, L., Cherayil, B. J., Shi, H., Wang, Y., & Zhu, Y. (2019). Food allergy: From molecular mechanisms to control strategies. Springer Nature Singapore.