OBJECTIVE: In order to diagnose food allergy, this paper reports the characteristics of serum IgG antibody test results in 261 patients to provide new diagnostic clues for suspected patients and to increase the basis for further nutritional therapy. METHODS: The enzyme-linked immunosorbent assay (ELISA) was used to detect 14 food-specific IgG concentrations in the serum of patients. RESULTS: Positive results were divided into three levels, and the total percentage of positive detections were in the following order: egg shrimp crab milk rice tomato corn wheat soy cod beef mushroom pork = chicken. Allergenicity was highest for eggs and lowest for pork and chicken in both the adolescent and adult groups, with other foods differing in order of sensitivity, but no significant differences were found between the two groups (p0.05). In both male and female groups, egg, shrimp and crab had the highest sensitization and pork and chicken had the lowest, and the order was the same, with no significant difference between the two groups (p0.05). CONCLUSION: Food-specific IgG antibody testing is beneficial in aiding the diagnosis of food allergy.