Abstract:Peanut protein is one of the major food allergens，which can cause severe or even fatal food allergies.Different processing methods can significantly alter the molecular structure of peanut allergens，thus affecting their allergenicity.The existing research results and the latest research progress of peanut allergy were described.Besides，the effects of traditional heat treatment of peanuts such as baking，boiling，frying and novel non-thermal treatment such as ultra-high pressure micro-jet processing，radiation treatment，and enzyme treatment on peanut allergies，were analyzed and compared.It provided a theoretical basis for the production of peanut products with low or no allergenicity.