Edible algae allergenicity – a short report

Abstract The use of seaweed and algal derived products in the food industry has grown rapidly recent times. Major areas expansion have been Western countries where algae commodities are being utilised as edible foods or sources high value ingredients. However, studies focused on potential allergenicity attributed to these items, prevalence allergenicity, public health awareness limited. Therefore, current research summarises existing literature induced allergy humans. Of available literature, a total 937 titles were identified, 33 articles underwent subsequent full-text screening. Most from conducted Europe (58%), North America Canada (33%), remainder Australia South Korea (9%). No addressed need for education labelling products. Our review reports that evidence identified points allergens human chain. Several components characterised shown induce allergic responses Few assessed general population such further is warranted given increased usage industry.