**1. Introduction**

The use of ionizing radiation was applied in foods given the discovery of radiation at the end of the nineteenth century, since several researches have been carried out in several follow-ups from this unique event for humanity.

Most of the studies on food irradiation describe about the use of technology in microbial control, including the effective and efficient mode of pathogen control, as well as the use to improved post-harvest products.

Mastro [1] explains that the food irradiation reduces the risk of foodborne diseases as has already been established by many studies, and the food thus treated maintains the nutritional value of macrocomponents and suffers loss of microcomponents as is the case with

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vitamins. The World Health Organization (WHO) has expressed its views on this, as well as jointly WHO, Food and Agriculture Organization (FAO) and the International Atomic Energy Agency (IAEA). For these international institutions, foods irradiated according to good manufacturing practices (GMP) are safe for consumption and suitable from the nutritional point of view. Irradiated foods are provided for astronauts for years and are the best option for immunosuppressed patients, as well as to meet the emergency food supply during natural disasters.

According to Prejean [2], food security is widely recognized as an increasingly significant public health problem worldwide. For him, regardless of its admitted effectiveness against foodborne pathogens, the employment of irradiation is still rare in the food industry, and the inquiry is as to why a technology that is extremely effective and safe by any scientific test would be greeted with such uncertainty by the food industry.

After exhaustive studies on this topic, recent research has found an alternative use for inosinate radiation using this technology to minimize the allergenic effects of food.

The EACCI [3] defines the allergy as a hypersensitivity reaction begun by immunological mechanisms. The sensitivity can be mediated by antibodies or by cells. In a large number of events, the antibody worthy of the symptoms belongs to the IgE isotype, and the organisms may be mentioned as suffering from an IgE-mediated allergy. Not every allergic response connected with IgE occurs in atopic individuals. In non-IgE-intervened allergy, the antibody may fit into the IgG isotype, for example, anaphylaxis caused by immune complexes holding dextran, as well as in the classical serum disease, previously referred to as type III reaction. Both immunoglobulin E (IgE) and immunoglobln G (IgG) can be found in allergic bronchopulmonary aspergillosis (ABPA). Allergic contact dermatitis is representative of allergic diseases mediated by lymphocytes.

As advocated by Taylor in the early 1980s, food allergy prevention can be achieved by altering dietary factors responsible for the sensitization and phenotypic expression of the disease. Since then, proteolytic enzyme hydrolysis of allergens and the development of recombinant food with modified DNA have been the hope in the elimination of protein allergens when compared to traditional processing methods [4]. However, these affirmations can be utilized only in limited foods [5].

For now, the structural change of food proteins by radiation was studied by Kume et al. [6], and this result revealed that ionizing radiation could modify antigenicity by the undoing or alteration of conformational and linear epitopes in food allergens [7, 8]. Recently, the complete abolition of intrinsic activity and loss of structural integrity with fragmentation and aggregation following wide-dose irradiation have been observed in several studies [5].

Because of these questions related before, the aim of this paper is to provide some insight into how the peaceful use of ionizing energy can contribute to improve the quality of life of people with some type of food allergy.
