The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.

In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.

新的膳食蛋白质来源的开发和引进具有改善食品供应可持续性的潜力。了解这些新的或修饰的蛋白质的潜在致敏性对于确保保护公众健康至关重要。接触新蛋白可能会导致从头致敏，无论是否出现临床过敏，或通过交叉反应引起的临床反应。

在本文中，我们回顾当前方法的潜力（在硅片，体外降解，体外IgE结合，动物模型和临床研究）来解决这些成果为风险评估目的的新的蛋白质，特别是识别和描述的风险对IgE介导的口服过敏反应致敏。现有的工具和测试能够评估潜在的交叉反应性。但是，几乎没有可能评估由于从头致敏而引起的危害。唯一可用的方法是体内模型，但是使用它们来评估风险存在许多局限性。我们得出结论，有必要了解哪些标准足以定义致敏性以进行风险评估，并从这些标准中开发出更合适的测试方法以区分高和低致敏性蛋白，然后可将其用于评估具有以下特征的新蛋白：未知的风险。