An overview of buckwheat allergy: A rare allergenic food

The prevalence of food allergies and intolerances has increased globally, with adverse immunological reactions to food posing a severe health risk. Buckwheat, a gluten-free pseudocereal, possesses many health-promoting properties but is also a rare allergenic food capable of causing hypersensitive reactions. Buckwheat allergies can be IgE-mediated, resulting in an immediate onset of symptoms, and diagnosis is difficult due to the wide range of manifestations. Treatment involves effective management, including strict avoidance of potential allergens and administering antihistamines or epinephrine in severe cases. Buckwheat is consumed globally, and although it is recognized as a functional food, it is associated with allergic reactions. Buckwheat allergies are more common in Asian nations, where it is often substituted for staple foods. The literature contains fewer case reports from Europe and North America. In addition to existing management and treatment practices, it is necessary to develop hypoallergenic buckwheat products to protect sensitized individuals. Numerous strategies, including heat treatment, glycosylation, enzymatic hydrolysis, and fermentation, have been employed to reduce the immunoreactivity of allergens and lower the allergenicity of buckwheat proteins. Future research should focus on identifying new buckwheat allergens, developing new diagnostic tools, and assessing the safety and efficacy of hypoallergenic buckwheat products in clinical trials.