This comprehensive review discusses mechanisms underlying wheat allergy and highlights methods like high hydrostatic pressure for reducing allergenicity.
Wheat is one of major human staple foods, contributing an important source of dietary protein. However, some people are allergic to wheat-based foods. They are accompanied by many symptoms, such as wheat dependent exercise induced anaphylaxis, atopic dermatitis, anaphylactic shock, which seriously affect the quality of life. Food processing technologies were proven affecting allergen allergenicity to varying degrees. Therefore, it is imperative to use effective methods to reduce wheat sensitization. This manuscript summarizes the mechanisms of wheat allergy, antigenic epitopes, cross-allergy with other cereals, and animal model studies. Then, the various modifications used to reduce wheat sensitization and their advantages and disadvantages are described. Among them, high hydrostatic pressure treatment has become a research hotspot because of its non-thermal in nature, giving better retention of nutritional value and sensory properties of the final product, and significantly reducing the allergenicity.
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Jiang et al. (2025) studied this question.
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