Food allergies are present in about 5% of children and 2% of adults in the United States.  Food allergy occurs when a person’s immune system inappropriately reacts with an otherwise harmless protein in a food.  The most common food allergens are cow’s milk, eggs, peanuts, wheat, soy, shellfish and tree nuts.  Some childhood food allergies are outgrown and others are not.   Food allergy may cause eczema, gastrointestinal symptoms such as vomiting and diarrhea and even some coughing or wheezing especially in children with asthma.  Severe  reactions to foods are known as anaphylaxis and are life threatening.  Symptoms can include hives, flushing, itching, difficulty breathing, nausea and vomiting, feeling faint and loss of consciousness. The Board Certified allergist can help identify the offending food allergen and develop a plan for avoidance and treatment to prevent serious adverse reactions.