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Food allergies occur when the immune system mistakenly identifies specific proteins in food as harmful, triggering an abnormal response. This reaction can involve the production of immunoglobulin E (IgE) antibodies, leading to symptoms such as hives, swelling, respiratory issues, or gastrointestinal distress. Common allergens include peanuts, tree nuts, shellfish, fish, milk, eggs, soy, and wheat. The exact cause of food allergies remains unclear, though genetic and environmental factors are believed to play a role. Some individuals may outgrow certain allergies, while others may have lifelong sensitivities, making education and avoidance essential for management.

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