Food crops that have been developed through agricultural biotechnology for commercial use are thoroughly assessed for their safety. One of the key elements in the safety assessment of a genetically improved crop is an evaluation of potential changes in their allergenic properties. Allergenic properties of the crop can potentially be altered if a known allergen or a protein that has high potential to become an allergen is introduced. In addition, the level of expression of endogenous allergens might be altered as a result of transformation and insertion of the new gene into the plant genome.19