Food allergies is an immunological hypersensitivity reaction to specific dietary antigens, resulting from aberrant immune system responses upon exposure to particular food components. As a distinct research domain and clinical concept, it systematically investigates the diverse molecular and cellular mechanisms underlying these reactions, including both IgE-mediated and non-IgE-mediated pathways, identifies causative allergens and their biochemical characteristics, develops and evaluates diagnostic methodologies, studies the epidemiology, risk factors, and natural history of allergic sensitization, and seeks to establish effective strategies for prevention, treatment, and management to alleviate clinical manifestations and improve patient health outcomes.