Tomato Allergenicity – A Review

Tomato (Solanum lycopersicum) is one of the most widely consumed fruiting vegetables, yet it is also a significant source of food allergens. The allergenic potential of tomatoes is influenced by their protein composition, which varies by cultivar, processing methods, and physical structure (peel, pulp, seeds). Key allergens include lipid transfer proteins (LTPs), profilins, pathogenesis-related proteins, and seed-specific proteins like vicilin and legumin. Processing methods, such as drying and thermal treatments, reduce the allergenicity of many heat-labile proteins but leave heat-resistant allergens, such as LTPs, largely intact. This review explores the properties of the known tomato allergens and the impact of processing on their allergenic potential.