FOOD ALLERGY: Edited by Alessandro Fiocchi and Julie WangProteomic applications in food allergy food allergenomicsDi Girolamo, Francesco; Muraca, Maurizio; Mazzina, Oscar; Lante, Isabella; Dahdah, Lamia Author Information aDepartment of Laboratory Medicine, Bambino Gesù Children's Hospital, IRCCS, Piazza Sant’Onofrio, Rome bDepartment of Women's and Children's Health University of Padova, Via Giustiniani, Padova cAllergy Unit, Bambino Gesù Children's Hospital, IRCCS, Piazza Sant’Onofrio, Rome dDepartment of Laboratory Medicine, San Camillo Hospital, Viale Vittorio Veneto, Treviso, Italy Correspondence to Francesco Di Girolamo, Department of Laboratory Medicine, Bambino Gesù Children's Hospital, IRCCS, Piazza Sant’Onofrio 4, 00165 Rome, Italy. Tel: +39 06 68592176; fax: +39 06 68592218; e-mail: [email protected] Current Opinion in Allergy and Clinical Immunology: June 2015 - Volume 15 - Issue 3 - p 259-266 doi: 10.1097/ACI.0000000000000160 Buy Metrics Abstract Purpose of review To familiarize the reader with the recent developments in the identification of food protein allergens by proteomics mass spectrometry-based methods, named allergenomics. Recent findings The proteomic analysis of food protein allergens has became a hot topic in the food safety field in recent years. Indeed, food allergies represent a current and relevant problem in clinical medicine. Several food allergenomics studies have recently been performed, aiming at better understanding the cause of sensitization to cow's milk in breastfed infants and at assessing both the safety of food (e.g. transgenic) and in particular the allergenic properties of processed fish and seafood. Summary Food protein allergen characterization and quantification, together with the immunoglobulin E epitope mapping, will contribute to the diagnosis/prognosis of food allergy and will lead to a better safety assessment of foods (e.g. novel transgenic foods). Copyright © 2015 Wolters Kluwer Health, Inc. All rights reserved.