Food allergy is a potentially life-threatening condition affecting almost 10% of children, with an increasing incidence in the last few decades. It is defined as an immune reaction to food, and its pathogenesis may be lgE mediated, mixed lgE and non-lgE mediated, or non-lgE mediated. Potentially all foods can cause food allergy, but a minority of foods are responsible for the vast majority of reactions reported. A good clinical history is crucial for an accur;ite diagnosis. Allergy tests, including the skin prick test and measurement of specific lgE antibodies, are useful tools in the case of lgE-mediated or mixed allergy but have not been shown to be of any help in delayed allergic reactions to foods.