Immunomodulatory Food Processing Compounds: Mechanisms in Food Allergic Sensitization and Future Safety Paradigms

The escalating global burden of food allergy (FA), which cannot be explained solely by genetics, highlights modifiable risks, such as increased consumption of processed foods. This review synthesizes the role of processing-derived hazardous compounds, evaluates their impact on modulating protein allergenicity, and identifies limitations in current risk assessment, including the neglect of neoallergens and matrix effects. It focuses on immunomodulatory compounds, such as advanced glycation end-products (AGEs), acrylamide, and furan derivatives, generated during thermal processing, which disrupt intestinal integrity and promote pro-allergic Th2 immunity. By impairing the gut barrier, inducing dysbiosis, and potentially creating neoantigens, these compounds foster a permissive environment for sensitization. Mitigating these risks necessitates a paradigm shift in food safety toward a proactive framework that integrates immunology, food technology, and predictive biomarkers to prevent immunological threats.