This paper discusses the potential of genetic modification to both introduce new allergenic proteins into foods and remove established allergens. A number of allergenic proteins have been characterized, showing that many are related to proteins that have potentially valuable prtoperties for use in nutritional enhancement, food processing and crop protection. It is therefore important to monitor the allergenic potential of proteins used for plant genetic modification and the major biotechnology companies have developed systems to do this. Current technology also allows gene expression to be inhibited through antisense or co-suppression techniques. This has potential for removing known allergens from foods and there are already examples of this being done successfully for the amylase/trypsin inhibitors of rice and the Lol p5 allergen of ryegrass.

Journal of Chromatography B, volume 756, pages 327-335.