世界范围内1%~3%的成年人和高达5%~8%的儿童被食物过敏所困扰,因此食物过敏已成为国际社会关注的一个食品安全问题。特别是新资源食品包括转基因食品,是否具有潜在的致敏性更是受到国内外的关注,其致敏性评价方法和体系的建立也成为国内外研究和关注的热点。本文将从食物过敏反应的免疫学机制、致敏原蛋白结构属性、新资源食品致敏性评价和致敏食品的阈剂量等方面对食物过敏的研究进展进行综述。 1% to 3% of adults worldwide and up to 5-8% of children worldwide are plagued by food allergies. Therefore, food allergy has become a food safety issue of concern to the international community. In particular, the new resource foods, including genetically modified foods, have potential allergenicity is more attention at home and abroad, and its allergenicity evaluation methods and the establishment of the system has also become the focus of research and attention at home and abroad. This review summarizes the research progress of food allergy from the aspects of the immunological mechanism of food allergy, the structural properties of allergen protein, the sensitization evaluation of new resource food and the threshold dose of sensitized food.