Keywords: Allergenicity r Glycosylation r ImmunogenicityAdditional supporting information may be found in the online version of this article at the publisher's web-site IntroductionFood (IgE-mediated) allergy is a significant public health issue in Westernized countries [1][2][3], with prevalence and/or awareness Correspondence: Dr. Rachael J. Almond e-mail: rachael.almond@manchester.ac.uk increasing over the past five decades, particularly in children. Current estimates vary from 1 to 4% of adults and 5 to 8% of children [1][2][3]. There is a spectrum of activity among food proteins with respect to allergenic potential. Despite dietary exposure to thousands of immunogenic proteins, a narrow range of foods is responsible for the majority of food allergic reactions [4,5]. Thus, in silico analyses of plant (and pollen) allergens have demonstrated that more than 65% of plant allergens belong to four protein structural superfamilies [4].

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