Technical Abstract: The majority of foods that we eat are subjected to some type of processing, either at home or by the manufacturer. Thermal processing can cause biochemical reactions to occur in foods that can be both beneficial and harmful. Here, we briefly review the effects of thermal processing and some of the effects of the Maillard reaction on the allergenicity of food proteins. Specifically, we focus on the known effects of roasting on the allergenic properties of peanut proteins, and the contribution of Maillard reaction products (MRP) or advanced glycation end-products (AGE) to these observed effects. The most thorough understanding of the effects of thermal processing on allergenicity involves the peanut proteins. Thermal processing has been shown to alter specific biophysical and immunological properties of peanut proteins such as structure, function, solubility, digestibility, IgE binding and, T-cell responses. A better understanding of the effects of thermal-processing-induced biochemical and immunological alterations is of utmost importance for proper risk assessment of existing and newly introduced proteins in the food source, as well as development of effective diagnostic tools and therapeutic treatments for food allergy.