Introduction and objective:
The global problem of allergies, including food allergies, affects every age group. For many years, the treatment of allergies has been limited to therapy consisting in administration of drugs suppressing the activity of the immune system. The aim of this review is to compile information about food allergies and food intolerance, assess the importance of diet therapy and pharmacotherapy in the treatment of these conditions, and discuss the role of the intestinal microbiome in the prevention of food allergies.

Review methods:
A review of available literature was conducted using electronic databases (PubMed and Google Scholar) and appropriate key words. Publications from the last eight years constituted 80%

Brief description of the state of knowledge:
Observations carried out in recent years indicate a constantly increasing problem of food allergy in both children and adults. Some of the most common food disorders are gluten, lactose, and histamine intolerance. The development of food allergies is complex and multifaceted. A key role in their development is played by genetic and environmental factors. Allergens of plant and animal origin can trigger food allergies. The role of the bacterial intestinal microbiome and proper nutrition in organism response to contact with a potential allergen is increasingly being highlighted.

Summary:
The current medical knowledge does not provide quick therapies for food allergies. Improvement of the quality of life of patients with food allergy or intolerance is primarily achieved by introduction of an elimination diet,and pharmacological treatment aimed at enhancement of the efficacy of therapies.