In general, the incidence of food allergic reactions is significantly higher in infants and children than in adults. The reasons for this are, first, the variability of crop varieties, the widespread use of fertilizers, insecticides and herbicides, as well as the pollution of irrigation water sources and crop growing environments, and the consumption of mixed feed by livestock containing more allergenic substances, which have increased the allergenic content of food in recent years; second, individual factors in children, including the lack of immune factors in infants, weakness or poor stability of immune function, and also related to the body’s development has not yet been perfected. Food allergic reactions, also known as food allergic reactions, are hypersensitivity reactions of the body to food antigens. Most of the common substances that cause allergies are proteins, including milk, eggs, peanuts, shrimp, crabs, beans, nuts, seafood, and so on. In addition, flour products, fruits and vegetables such as lychee, mango, eggplant, etc. are also foods that are more likely to cause allergies. The most common clinical manifestations of food allergy are skin symptoms, and respiratory symptoms and gastrointestinal symptoms such as diarrhea, abdominal pain and vomiting can be seen. Since everyone’s body type is different, the foods that cause allergies are also different, and allergies are also related to genetics, if the parents belong to the allergic body, the children have a relatively higher chance of developing allergies. The only way to prevent food allergies is to avoid eating the foods that cause them. For some patients who are allergic to only one or two foods, the type and time of eating the food and the onset of symptoms can be recorded, and if the onset occurs 12-24 hours after eating it, it is the allergenic food. After determining the cause of the allergy, you should avoid continuing to eat these foods, so that the avoidance of food is targeted and can be narrowed down. If the allergy is to shrimp, crab, fava beans, etc., then one should consider not eating or eating less. People who have significant tachyphylaxis to certain foods such as peanuts, shellfish, fish, nuts, buckwheat or mustard will usually be allergic to these foods throughout their lives. In contrast, allergic reactions to milk, eggs, soy milk, and wheat generally occur on average at six months of age and can be safely added by fourteen months of age and disappear with age. Even forbidden foods are not always taboo. Generally, after the disease has stabilized for a period of time, you can try to eat allergic foods, starting with a small amount, and if there is no special reaction, you can gradually increase the amount and number of times, and after repeated desensitization, some people can no longer have allergic reactions to the foods they were allergic to.