Food allergens are proteins in certain foods that trigger an abnormal immune response in sensitive individuals. Common food allergens include peanuts, tree nuts, milk, eggs, soy, wheat, sesame, fish, and shellfish. Based on available data, Filipinos are most susceptible to fish and shellfish allergies. Although the amount of allergen needed to trigger a reaction varies from person to person, once their threshold is reached, they will experience symptoms that range from simple itchy skin to life-threatening anaphylaxis. Unfortunately, there is no known cure for food allergies. Avoidance of allergenic foods is the only foolproof way to prevent allergic reactions. Food manufacturers have the responsibility to assess and declare the presence of food allergens in their products. Failure to properly label potentially allergenic products can pose significant threats to consumers.