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Food allergy can be described by abnormal or exaggerated immunologic responses to specific food proteins. IgE-mediated food hypersensitivity accounts for a variety of allergic symptoms such as anaphylaxis, cutaneous manifestations (urticaria, dermatitis, angioedema, upper and lower airway diseases) rhinitis, asthma, and laryngeal edema. IgE-mediated food allergies show rapid onset, whereas non–IgE-mediated reactions take hours to produce symptoms. Worldwide, 6% to 8% of children show allergy to foods in the first 3 years of life, whereas 6% to 16% experience food-induced wheezing. Though a definite statistic of food allergy in adults is lacking, the surveys carried out in the United Kingdom, France, the United States, and the Netherlands suggest a prevalence of adverse reactions to food of 1.5% to 3.8% in adults. This paper gives information about how to diagnose food allergy by different methods.