The induction of food allergy can be roughly divided into three stages： the sensitization， elicitation and effect stage. In the sensitization stage， the allergens in food pass through the intestinal mucosal immune barrier， undergo antigen-presenting cell processing， T cell activation and other steps， and then induce the IgE production and binding on the surface of mast cells and basophils. In the elicitation and effect stage， food allergens react with the bond IgE on mast cells and basophils， causing them to release the immune mediators such as amines and leukotrienes. The mediators bind with corresponding receptors on the effector organs and trigger allergic reactions in the body. The basic cause of food allergy is the destruction of oral immune tolerance to specific allergens in some individuals. Inducing the establishment and rebuilding of oral immune tolerance is a promising way to deal with food allergy. Or it can break through the bottleneck that there is currently no effective cure for this disease. To provide help for the prevention and treatment of food allergy， the regulatory T cells that play a central role in the establishment and rebuilding of oral immune tolerance， and their closely related factors such as dendritic cells， regulatory B cells， intestinal flora and its metabolites， are reviewed.