Actually exist 2922 substances witch are used as food additives. Some of them like azo and nonazo dyes, glutaminian, preservatives, parabens and sulfites could provoke hypersensitivity reactions. Prevalence of hypersensitivity to food additives is 0,5%, and little more in atopic patients. The common clinical manifestation of food hypersensitivity is urticaria and asthma, but sometimes could be angioodema, rhinitis and anaphylaxis. Pathomechanism of this reaction sometimes is unclear and diagnostic procedures are difficult.