Wheat is one of the world's main grain crops and is also one of the eight major food allergens.Some allergens contained in wheat may have adverse effects on human health,and all of the proteins in wheat have been reported as possible allergens that exert different pathogeneses and cause various clinical symptoms.The main sensitization proteins contained in wheat include gliadins,glutenins and non-prolamins proteins.The latest research advances on physical and chemical processing properties,structural and immunological characteristics,and desensitization methods of wheat allergens are reviewed in this paper with an emphasis on its immunological aspect.