Database merges biochemical, structural, immunological, and functional properties of food allergens, enhancing risk assessment.
Food allergies represent a significant and growing global challenge. However, researchers and risk assessors still lack a dedicated and comprehensive resource that centralizes food allergen information. As a result, obtaining the necessary structural, biochemical, and immunological data often requires time-consuming searches across multiple heterogeneous databases, hindering efficient analysis and slowing scientific progress. The Food Allergen Database (FAD) merges biochemical, structural, immunological, and functional properties of all known food allergens and isoallergens (1168 entries). It is an essential resource that facilitates the extraction of all information about food allergens.
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Mokhtari et al. (2026) studied this question.
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