Reduction of allergenicity of food protein for dietary education and promotion of health and Quality of Dietary Life

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The basis of the management of food allergy is minimal elimination diet based on the correct diagnosis of offending allergen aiming at "eating" safely. The principle of food allergy is IgE-mediated food hypersensitivity and the severity of the symptom is influenced by the level of specific IgE and the amount and quality of absorbed allergen. Food is composed of plural kinds of component proteins whose antigenicity varies independently by cooking and the influence of other materials. Reduction of antigenicity of hen's egg, cow's milk and wheat flour was investigated in order to apply to dietary education and promotion of health and Quality of Dietary Life.