Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients

► Food allergy is an important health problem. ► Food processing can have an impact on allergenicity of hazelnut. ► For patients with OAS glycation led to complete depletion of basophil activity. ► For two out of six patients with SR increase in basophil activity was observed. ► Patients with SR are at risk when exposed to hazelnut in processed foods.