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Review
. 2021 May 30;21(5):35.
doi: 10.1007/s11882-021-01012-z.

Allergens from Edible Insects: Cross-reactivity and Effects of Processing

Laura De Marchi  1 , Andrea Wangorsch  2 , Gianni Zoccatelli  3
Affiliations
Review

Allergens from Edible Insects: Cross-reactivity and Effects of Processing

Laura De Marchi et al. Curr Allergy Asthma Rep. .

Abstract

Purpose of review: The recent introduction of edible insects in Western countries has raised concerns about their safety in terms of allergenic reactions. The characterization of insect allergens, the sensitization and cross-reactivity mechanisms, and the effects of food processing represent crucial information for risk assessment.

Recent findings: Allergic reactions to different insects and cross-reactivity with crustacean and inhalant allergens have been described, with the identification of new IgE-binding proteins besides well-known pan-allergens. Depending on the route of sensitization, different potential allergens seem to be involved. Food processing may affect the solubility and the immunoreactivity of insect allergens, with results depending on species and type of proteins. Chemical/enzymatic hydrolysis, in some cases, abolishes immunoreactivity. More studies based on subjects with a confirmed insect allergy are necessary to identify major and minor allergens and the role of the route of sensitization. The effects of processing need to be further investigated to assess the risk associated with the ingestion of insect-containing food products.

Keywords: Arginine kinase; Cross-reactivity; Edible insects; Food allergy; Food processing; Tropomyosin.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Simplified classification of the insect species discussed in the present review
See this image and copyright information in PMC

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