Mass spectrometry in food allergen research

In the present chapter, we describe the issue of food allergy and its distribution across the globe. Emphasis is also given to the celiac disease, a non-IgE-mediated food allergy. Then we pass to illustrate the prevalence of food allergy and the most common categories of allergenic foods currently regulated worldwide. In the second section, the focus is placed on MS-based techniques used for both qualitative and quantitative purposes in food allergen research. Several cases showing the use of mass spectrometry (MS) for the characterization of allergenic food proteins and respective epitopes are reported. Finally, we present potentials and advantages offered by MS technology intended as a powerful and high-throughput tool for multiallergen detection in food products. Criteria for the correct identification of suitable markers for monitoring food allergen contamination along the food chain are presented and discussed along with the most promising methods so far developed in this area.