“…However, this simplistic view overlooks complexities during initial allergen exposure, such as allergen biochemistry, surrounding innate immune stimulants, allergen stability in tissues and mucosa, and dosage and duration of interaction with the immune system . The majority of allergens are protein/peptides, which are widely present in foods, personal care products, and the environment. − Notably, many allergens, especially in plants and foods, belong to a few protein families . The reason certain proteins act as allergens remains unclear, but they often share characteristics contributing to allergenicity, including small size, water solubility, glycosylation, repetitive structures, numerous disulfide bonds, resistance to heat, acid, and proteolysis, ligand-binding property, ability to interact with membranes and lipids, and intrinsic adjuvant property. ,, …”