Abstract
<jats:p>Food allergy is an umbrella term for immune‐mediated reactions to foods. Food allergic reactions can further be divided into allergies involving antibodies, which are called immunoglobulin E (IgE)‐mediated allergies, non‐IgE‐mediated allergies or a combination of both. Non‐immune‐mediated food hypersensitivity reactions can either be tissue‐driven or a direct response to chemicals. In both IgE and non‐IgE‐mediated food allergies, the co‐existence and association of atopic co‐morbidities,including eczema, asthma and rhinitis, is well documented. Significant advancements have been made in regard to food allergy prevention in children, starting with maternal diets, breastfeeding support, type of formula feeding, the age of complementary feeding and the introduction of food allergen. The chapter also summarises all of the current advice from the different allergy societies. Oral food challenges are the gold standard test to confirm or refute an allergy.</jats:p>