Allergenicity is defined as the ability of proteins and other agents to sensitize genetically predisposed individuals to develop IgE antibodies, which bind to mast cells and basophils through the Fc portion of the IgE antibody. Upon subsequent exposures to the same protein, the proteins (allergens) bind to and cross-link cellbound IgE stimulating the release of mediators (histamine) that lead to an allergic reaction (Immediate Hypersensitivity). Seed proteins represent one important class of proteins that can induce a variety of allergic syndromes. Aerosolized particles released during pollination, harvest, transport and storage of grains and seed crops can cause inhalant allergy in susceptible individuals. In creased use of cereal grains, legumes and nuts in the diet has been suggested to con tribute to the rise in the prevalence of food allergies. Plant biotechnology affords unique opportunities to identify individual components of seeds or seed products that may cause allergies and to remove or alter allergens from the food source, so that the food can be consumed safely by allergic individuals. These topics are high lighted to provide in sight into the risks and benefits attributed to seed proteins.