Although humans have a wide variety of foods, human choice of food is a natural process with rationality and the vast majority of foods do not cause allergies. Although food allergy is a small probability event, it still occurs in specific individuals. More than 90% of food allergic reactions are induced by a few foods, and the main foods that cause allergy are eggs, milk, peanuts, soybeans, nuts, millet, and fish. Therefore, children with allergies or asthma should be careful when consuming eggs, milk, peanuts, soybeans, and some seafood. Special emphasis is placed on the fact that unless an allergic reaction such as eczema, urticaria, gastrointestinal allergy or asthma attack occurs after eating a certain food, it is generally not easy to ban a certain food. If a long-term ban on a certain food or foods can cause a lack of nutritional supply for children in the growth and development period, this is not conducive to normal growth and development of children, but also not conducive to help the recovery of the disease. The incidence of food allergy in infants and children has the following characteristics: (1) The incidence is higher in infants and children than in adults. After birth, the intestinal tract of infants begins to receive large amounts of food antigens, but the immune and non-immune functions of the gastrointestinal tract are not yet mature. The low secretion of gastric acid in the first month after birth, the activity of intestinal protein hydrolase not reaching adult level in the second year of life, and the poor barrier protection of intestinal villi membrane all lead to the easy passage of food antigens through the intestinal mucosa and into the body. Under normal circumstances, most children’s intestines are immune to food antigens and do not develop allergies. However, in a small number of infants with genetic susceptibility, food antigens are likely to induce various abnormal immune responses. (2) The incidence decreases with age. Most infants have a “natural course” of food allergy, and by the age of 2 to 3 years, most children are tolerant to previously sensitized foods and their symptoms disappear. One study found that 56% of infants with milk allergy appear within 1 year of age and 70% at 2 years of age, but 87% of children with milk allergy are no longer allergic to milk by 3 years of age, which means that most milk allergy sufferers will be better by 3 years of age. However, allergy to peanuts, nuts, fish and shellfish can persist for a longer period of time. (3) The actual incidence is lower than the self-estimated rate, and in many cases parents may generalize the discomfort that occurs after eating as a food allergy, and there is a certain amount of over-interpretation of test results. A study of 300 mothers in the United States showed that 17% of mothers thought their child had an adverse reaction to food, but several studies have shown that only about 1/3 of those who complained of food allergies were confirmed by food provocation tests. Clinical manifestations vary depending on the organ where the allergen accumulates. The most common ones are gastrointestinal symptoms (abdominal pain, diarrhea), skin symptoms (eczema, hives, etc.) and respiratory symptoms (allergic rhinitis, bronchial asthma, etc.). So far, there is no medication to cure food allergy, the only way is to avoid contact with allergens. Although allergies to peanuts, nuts, fish and shellfish are often thought to last a lifetime, most of them disappear with growth and are not lifelong. There is a relationship between children with food allergies and the development of bronchial asthma. Children with clear risk factors should be given feeding instructions, including exclusive breastfeeding for 6 months after birth, with the addition of hypoallergenic formula as a supplement to breast milk if necessary, and mothers should avoid peanuts and nuts while breastfeeding and consider temporarily skipping eggs, milk, fish and shrimp, and other potentially allergenic foods.