Food allergies have been increasing over the last decades, in parallel with a general increase of allergy worldwide. however, epidemiological studies on food allergy are difficult to perform (especially when using questionnaires), and contain a number of pitfalls because of a considerable amount of false negative and false positive results. This is mainly because food can induce a number of abnormal reactions which are not food allergic reactions (i.e. food intolerance, aversion). The prevalence of food allergy is lower than inhalant allergy (such as house dust mite allergy). Only a few population based studies on food allergy in Asia have been published, showing higher prevalence in young children than in older children or adults. clinical manifestations are variable, but are usually skin symptoms (urticaria, angioedema). Other symptoms can be rhinitis, asthma, and gastro-intestinal symptoms (FTT, vomiting and diarrhea). Symptoms resulting from other organs (especially psychological or neurological symptoms) are usually not due to food allergy. Diagnosis of food allergy is based on history – clinical examination, allergy testing (IgE and skin prick testing) and provocation testing. The double-blind placebo-controlled food challenge (DbPcFc), (performed in a hospital setting, under strict observation and with all emergency facilities available) is still the golden standard for the diagnosis.