Food allergy is a clinical reaction to food proteins. Responsible for its occurrence is the first type of hypersensitivity mediated by IgE antibodies. The most common allergens are milk, soy, wheat, fish, shellfish, eggs, peanuts and tree nuts. Allergies affect people from all over the world, but not in the equal intensity. In pediatric patients, infants are most likely to have a food allergy. Prevalence ranges from 3 % to 10 %. They manifest with urticaria, angioedema, erythema with itching skin.. It often leads to gastrointestinal symptoms, rarely to respiratory symptoms. There is a possibility of general anaphylactic reaction. Diagnosis is based on medical history, physical exam, clinical manifestations, skin tests and laboratory tests. Treatment of food allergies consists of avoidance of causing allergen, anti - inflammatory and symptomatic treatment. Nursing care is focused on prevention, education and care of children and their families.