Food allergies affects from 4 to 6% of consumers. The most common allergycausing factors in food are allergic proteins, among which an important group are the socalled pathogenesis-related proteins (PR proteins). These proteins are commonly found in plants and they are involved in defensive responses induced in plants by the parasites attack or abiotic stress. This paper describes allergens occurring in fruits and vegetables, belonging to pathogenesis-related proteins. Brief description of these PR proteins, which include proteins identified as food allergens. Also the phenomenon of allergen cross-reactivity between homologous food allergens and allergens present in pollen has been presented.

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