Allergens include inhalation allergens and food allergens, and food allergies account for 77% of all allergies, with food allergies becoming increasingly common in infants and young children. Humans can be allergic to almost any food, and the most common food allergens include: eggs, milk, peanuts, nuts, fish, shellfish, soy and wheat, and statistically, these eight food allergens account for about 90% of the overall number of reactions. Another reason why food allergies deserve attention is because they can cause shock, which is the most serious form of allergic reactions, and it is a rapid-onset, life-threatening systemic multisystemic allergic reaction. The first cause of anaphylaxis in infants and children aged 0 to 3 years is milk; in children aged 4 to 9 years, 59% of the first causes are vegetables and fruits; in adolescents and adults after the age of 10 years, wheat-induced anaphylaxis is the first cause, accounting for 20% and 42%, respectively. In our country, peaches are the first allergen among fruits and vegetables, and walnuts are the first allergen among nuts. According to the National Children’s Medical Center, among all common allergens screened, the top three allergens detected in the infant group were milk (10.3%), egg white (3.7%) and mold (1.3%); the top three allergens detected in the toddler group were milk (10.3%), egg white (4.0%) and household dust mite (3.6%); the top three allergens detected in the preschool group were household dust mite ( The top three allergens detected in the preschool group were house dust mite (11.3%), dust mite (10.8%) and mold (6.6%); the top three allergens detected in the school age group were house dust mite (13.4%), dust full (11.5%) and mold (9.3%).