Occurrence, marking and detection of food allergens and gluten are important measures to protect the health of sensitive allergic population. New legislation of the EU includes the obligatory marking of main allergens and glutens in food. It can cause better possibilities of health protection, better and most suitable selection of food, prevention of unsuitable ones. The scientific community and legislative organizations deal with the next problems: concentration thresholds of mensurability of allergens and gluten, unification of standards about the amount of gluten in glutenless food, problems with clinical and chemical testing, occurrence of cross-allergies. Solution of these questions must be in accordance not only with the legislation of the EU but with the interests of single asssociated countries and national food producers, too