食物过敏：从致敏机理到控制策略

全球范围内食物过敏的发生率逐年升高，食物过敏现已成为人们日益关注的食品安全和公共卫生问题。本文系统综述了近年来食物过敏领域的研究进展，包括食物过敏的流行病学特征、分子机制与机体发生的风险因素，食物致敏原的识别、评价与检测技术，以及食物过敏的诊断、控制及标识的风险评估等；在此基础上，深入探讨了食物过敏与致敏原相关研究的瓶颈挑战与策略，以期为食物过敏的预防和控制，低/无敏食品的研发，以及保障食物致敏原安全提供参考和借鉴。

Food Allergy: From Sensitization Mechanism to Control Strategy

Food allergy has become a worldwide food safety and public health problem that receives increased attention in recent years. In this review, we systematically reviews the recent progress in the field of food allergy including the epidemiologic characteristics, pathogenesis and potential risk factors of food allergy, the identification, characterization and detection technologies for food allergens, food allergy diagnosis and control, and food allergen labeling and risk assessment. Furthermore, we discuss the bottleneck challenges and strategies for research on food allergy and allergens. We believe that this review will provide a reference for the prevention and control of food allergy, the development of hypo-/non-allergenic foods, and food allergen risk.