Adverse food reactions (AFRs) refer to abnormal clinical responses that occur following the ingestion, contact, or inhalation of food, its derivatives, or certain additives. These reactions are categorized as toxic or nontoxic. Toxic reactions are caused by chemical or biological contaminants present in food, independent of its inherent components. Conversely, nontoxic reactions are dependent on the intrinsic components of the food and encompass sensitivities (immune-mediated reactions) and intolerances (nonimmune-mediated reactions). Among nontoxic reactions, cow’s milk allergy is particularly prevalent, accounting for 10–40% of all food allergies. Key allergens in this context include caseins and bovine β-lactoglobulin, which significantly impact infant health. The overlapping signs and symptoms of adverse food reactions often lead to diagnostic inaccuracies. This, in turn, contributes to heightened healthcare costs, prolonged patient symptoms, and diminished quality of life. Therefore, there is an urgent need for a comprehensive document that synthesizes the clinical characteristics, pathophysiology, diagnostic methodologies, and management strategies for these conditions. Such a resource would aid healthcare professionals in making informed decisions and improving patient outcomes.