Plant and soil science perspectives on food allergies: Biological and chemical influences

Abstract

Food allergies are a growing public health concern, with increasing prevalence and severity in many populations worldwide. This comprehensive review examines the biological and chemical factors influencing food allergies from a plant and soil science perspective. We explore how agricultural practices, soil health, plant physiology, and environmental contaminants contribute to allergenic potential in food crops. The review delves into the genetic modification of crops, plant physiology, and how these influence the production of allergenic proteins. Additionally, it addresses the impact of soil health and environmental contaminants on allergenicity. We discuss the implications of these factors on human health, highlighting the critical need for sustainable agricultural practices and robust monitoring systems. The review also outlines potential strategies for mitigating allergenicity through breeding hypoallergenic crops, improving soil health, and reducing environmental contaminants. These interventions aim to reduce the prevalence and severity of food allergies, contributing to safer and healthier food systems.