Our understanding of food allergy has made tremendous strides recently. With now-relatively uniform definitions of the clinical presentations of food allergy, the scientific literature is more discernible. In this progress, we have come to understand that the prevalence of food allergy is up to 8% in children and 2% in adults. Additionally, these studies have shown the role of specific allergens and mediators in the immunopathogenesis of food allergy. Much of the information available still relates to immunoglobulin E-mediated food reactions, although other immunologic mechanisms are being studied extensively. The diagnosis and treatment of food allergy is now much more standardized. Long-term studies have shown the natural history of many of these reactions.