Edible Insect Allergens: An Emerging Food Safety Challenge

ABSTRACT Edible insects are increasingly promoted as sustainable protein sources; however, their allergenic potential remains a significant food safety concern. This review synthesizes current knowledge on insect allergens, with a focus on IgE‐mediated mechanisms, identified allergenic proteins, and patterns of cross‐reactivity. Key pan‐allergens, including tropomyosin and arginine kinase, are widely conserved across insect species and are strongly implicated in cross‐reactivity with crustaceans and house dust mites. In addition, other insect allergens (e.g., larval cuticle proteins) contribute to primary sensitization. Evidence from proteomic and immunological studies highlights substantial variability in allergen profiles across species and experimental approaches. The impact of food processing on allergenicity is inconsistent, with reported reductions or persistence of IgE‐binding depending on the method applied. Collectively, these findings underscore the complexity of assessing allergenic risk associated with edible insects and emphasize the need for standardized methodologies and clinically relevant validation to inform regulatory decision‐making and consumer safety.