With the global prevalence of food allergy increasing every year， food allergy has become a growing food safety and public health concern. So far， there is no effective drug treatment for food allergy， and avoiding intake or contact with food allergens is still the most effective treatment. Therefore， it is urgent to establish food allergen modification methods. Glycation modification is an effective method. Glycation modification is a method in which amino compounds in proteins react with carbonyl compounds to change the properties of proteins. This reaction not only has mild reaction conditions and does not add any chemical substances， but also improves the flavor and functional properties of food， which is very popular among consumers. It can reduce the allergenicity of allergen proteins while guaranteeing the safety and nutritional properties of food， and has a better development prospect in the prevention and control of food allergen allergenicity. This paper reviews the mechanism of glycation modification of allergenic proteins， the factors affecting the regulation of allergens by glycation reaction， and provides theoretical references for the processing and production of hypoallergenic or desensitized products.