Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Food allergy is an abnormal response to a particular food, triggered by the body’s immune system. One of the most common type of antibodies involved in the adverse reactions to food, is immunoglobulin E (IgE), responsible for immune defense against certain protozoan parasites. Annually, millions of Americans have allergic reactions to food, children being the most affected, as their immune system is not yet fully developed. Recent US research led on food allergy, announced an increasing incidence of food poisoning cases occurring amongst small children. Learn more about food allergy, its triggers and prevention in this book.