大豆位于大多数过敏食品的“大8”中,并且随着豆制品消费量的增加,预计大豆过敏的发病率会上升。大豆及其衍生物普遍存在于素食者和以肉为基础的食物制品中,因此,难以做到膳食戒除。然而,可以通过多种方法处理大豆来改变其致敏性。已有一些研究用食品加工、农艺或基因调控技术来改变免疫显性过敏原 P34的结构,从而着重降低大豆的致敏性。本文对这些相关研究文献加以综述。 Soybeans are located in the “Big 8” of most allergy foods and the incidence of soy allergies is expected to rise as the consumption of soy products increases. Soybeans and their derivatives are common in vegetarians and meat-based food products, making it difficult to get rid of the diet. However, soybeans can be manipulated in a variety of ways to alter their sensitization. Some studies have used food processing, agronomic or gene regulation techniques to alter the structure of the immunodominant allergen P34, thereby reducing the allergenicity of soybeans. This article reviews these related research articles.