Food allergens are increasingly recognized as significant health concerns affecting individuals worldwide. This review article provides an overview of the current understanding of food allergens and intolerances, their prevalence, underlying mechanisms, and implications for health and dietary management. Food allergies involve an immune response to specific proteins in food, leading to adverse reactions that can range from mild to life-threatening. Common allergens include peanuts, tree nuts, shellfish, eggs, milk, soy, wheat, and fish. Anaphylaxis, the most severe allergic reaction, necessitates immediate treatment with epinephrine and careful avoidance of allergens. In contrast, food intolerances result from the body's inability to digest certain foods, often due to enzyme deficiencies or sensitivities. Lactose intolerance, gluten intolerance (celiac disease), and fructose intolerance are among the most prevalent forms of food intolerance. Managing food allergies requires vigilance in reading labels, avoiding cross-contamination, and communicating dietary needs to ensure safety. For individuals with allergies, strict avoidance of allergens is paramount, while those with intolerances may benefit from dietary modifications and alternative food choices. However, navigating social situations and maintaining balanced nutrition can present challenges for affected individuals. This abstract underscores the importance of education, awareness, and support from healthcare professionals in effectively managing food allergens and intolerances. By understanding the underlying mechanisms, implementing appropriate dietary strategies, and fostering a supportive environment, individuals can mitigate risks, improve quality of life, and promote overall well-being in the face of these dietary challenges.