Food allergies occurs when the immune system targets and attacks a harmless food protein i.e. allergen. The food we eat consists of protein which is a most common allergic component. Food allergies arise when the body identifies a harmless protein in food as harmful protein. The immune system thinking protein as a foreign entity sends white blood cells to attack which in turn triggers an allergic reaction. According to the mechanism of allergic reaction food allergies are categorised into three main groups that are a) IgE-mediated (classic) b) IgE and/or non-IgE-mediated c) Non-IgE mediated. Food allergies are mostly commonly found in patients having atopic syndrome. Journal of Food & Nutritional Disorders publish the latest research on food allergies which covers the wide area of journal classification. Journal of Food & Nutritional Disorders accepts research, review papers, online letters to the editors & brief comments on previously published articles. Articles submitted by authors are evaluated by a group of peer review experts in the field and ensures that the published articles are of high quality, reflect solid scholarship in their fields, and that the information they contain is accurate and reliable.