Most cooking methods, including deep frying, boiling, microwaving, baking, and steaming, do not reliably destroy food allergens because many allergens are heat-resistant proteins. Cooking can change the taste and texture of foods but does not remove the allergenic risk. Some allergens, such as those in peanuts, milk, and eggs, remain unsafe after cooking. The only truly safe approach to preventing allergic reactions is avoiding cross-contact with allergens rather than relying on cooking to destroy them. In summary:
- Deep frying, even at high temperatures, does not destroy most allergens.
- Boiling and steaming do not neutralize allergenic proteins.
- Baking and roasting may slightly reduce allergenicity but not enough to make foods safe.
- Microwaving is ineffective due to uneven heating.
- Cooking does not destroy allergens overall.
Therefore, the correct understanding is that cooking does not destroy most food allergens.
