Abstract e most common food allergies in adulthood are
to plant foods (nuts, legumes, fruits, and vegeta-bles). Eliminating relevant allergens in the plant itself re presents a new approach to allergen avoid-ance for the primary, secondary, and tertiary pre-vention of food allergies. A variety of methods
have been used to date with varying success in proof-of-concept investigations into the design of hypoallergenic foods. e present paper provides an overview of the current status of various hypo-allergenic foods produced in model allergen plants (rice, soy, apple, tomato, carrot, peanut). Pers-pectives and challenges are discussed. e mar-keting of genetically modi’ed hypoallergenic
foods produced in this way is not currently fore-seeable.