Allergies, intolerances, and poisonings from plant-based foods are significant public health concerns, affecting millions globally. Plant-based food allergies result from immune responses to specific proteins, causing symptoms like hives, swelling, and anaphylaxis. Common allergens include nuts, soy, and wheat. Food intolerances, such as lactose and gluten intolerance, stem from enzyme deficiencies or sensitivities, leading to digestive issues like bloating and diarrhea. Additionally, plant-based foods can sometimes cause poisonings due to natural toxins or contaminants like pesticides. Effective management involves accurate diagnosis, avoiding trigger foods, and increasing awareness about food safety and allergen labeling to mitigate risks and ensure consumer safety.