According to the position paper from the European Academy for Allergy and Clinical Immunology (EAACI) “food allergy” summarizes immune-mediated, non-toxic adverse reactions to foods (Figure 1)(Bruijnzeel-Koomen et al., 1995). The most common form of food allergy is mediated by immunoglobulin (Ig)E antibodies and reflects an immediatetype ("Type 1 hypersensitivity") reaction, i.e. acute onset of symptoms after ingestion or inhalation of foods. IgE-mediated food allergy is further classified into primary (class 1) and secondary (class 2) food allergy. This distinction is based on clinical appearance, the predominantly affected group of patients (children or adults), disease-eliciting food allergens and the underlying immune mechanisms. Primary (class 1) or “true” food allergy starts in early life and often represents the first manifestation of the atopic syndrome. The most common foods involved are cow s milk, hen s egg, legumes (peanuts and soybean), fish, shellfish and wheat. Of note, allergens contained in these foods do not only elicit allergic reactions in the gastrointestinal tract but often cause or influence urticaria, atopic dermatitis as well as bronchial obstruction. With a few exceptions (peanut and fish) most children outgrow class 1 food allergy within the first 3 to 6 years of life. Secondary (class 2) food allergy describes allergic reactions to foods in mainly adolescent and adult individuals with established respiratory allergy, for example to pollen of birch, mugwort or ragweed. This form of food allergy is believed to be a consequence of immunological cross-reactivity between respiratory allergens and structurally related proteins in the respective foods. In principle, the recognition of homologous proteins in foods by IgE-antibodies specific for respiratory allergens can induce clinical symptoms. Foods inducing allergic reactions in the different groups of patients vary according to the manifested respiratory allergy. Different syndromes have been defined, such as the birchfruit-hazelnut-vegetable syndrome, the mugwort-celery-spice syndrome or the latex-shrimp syndrome.