Food Allergy

The group addresses the role of food proteins as allergens. The prevalence of food allergy has increased continuously over the last decades in developed countries, where it is considered a serious public health problem that affects 3-6% of children, with an enormous impact on quality of life. We aim to characterize the reason why some proteins behave as allergens and the influence exerted by the food matrix, environmental factors and food processing to try to understand why food allergies are increasing worldwide, and to develop better methods to treat and prevent these disorders.