Hypersensitivity to certain food items causes food allergy. Certain foods such as peanuts, eggs and milk are the most common allergens. This book on food allergy deals with themes related to clinical manifestations of food allergy including its causes, diagnosis and effects. This book aims to shed light on some of the unexplored aspects of food allergy and the recent researches in this field. It is a compilation of chapters that discuss the most vital concepts and emerging trends in this field. It will serve as a valuable source of reference for graduate and post graduate students. This book with its detailed analysis and data, will prove immensely beneficial to professionals and experts involved in this area at various levels.