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Medical Author:

Jatinder Singh, MD

Coauthor:

Mark Clark, MD

Medical Editor:

Melissa Conrad Stöppler, MD, Chief Medical Editor

Melissa Conrad Stöppler, MD, Chief Medical Editor

Melissa Conrad Stöppler, MD, is a U.S. board-certified Anatomic Pathologist with subspecialty training in the fields of Experimental and Molecular Pathology. Dr. Stöppler's educational background includes a BA with Highest Distinction from the University of Virginia and an MD from the University of North Carolina. She completed residency training in Anatomic Pathology at Georgetown University followed by subspecialty fellowship training in molecular diagnostics and experimental pathology.

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Generally a food allergy is identified by signs and symptoms. Medical professionals are trained to recognize hives, swelling patterns, rashes, and other symptoms associated with allergic reactions.

The person will be asked questions about their medical history and possible triggers of the reaction.

Blood tests and other tests are needed only under very unusual circumstances, such as anaphylaxis.

Some people can pinpoint which food caused the allergic reaction, especially if the reaction occurs within minutes of consuming a particular food. Many others will need to see an allergist for special testing to determine the exact food that is responsible.

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