Most cooking methods, including deep frying, boiling, microwaving, baking, roasting, and steaming, do not reliably destroy most food allergens because the allergenic proteins are often heat-resistant. Cooking can change the texture and taste of food but does not guarantee safety for people with allergies as the allergenic proteins persist after cooking. Deep frying does reach high temperatures, but allergenic proteins typically remain intact. The only truly safe method is to avoid cross-contact and ensure strict allergen management and food handling practices rather than relying on cooking to neutralize allergens. Summary of common cooking methods and their effect on food allergens:
- Boiling (100°C): Allergens remain intact and can spread into the cooking water.
- Deep frying (160–190°C): Allergens mostly remain; shared oil poses cross-contact risks.
- Baking/Roasting (160–220°C): May slightly reduce allergens but does not eliminate them.
- Steaming (100°C) and Microwaving: Do not destroy allergens and may cause uneven heating.
In conclusion, the correct understanding is that cooking does not destroy most food allergens.
