Cow's milk (CM) protein hydrolyzed formulas (HFs) appeared in the 40's with the aim of decreasing or eliminating the allergenicity of CM proteins, and in addition of red¬ucing the risk of sensitization. In recent years the so-called "hypoallergenic" (HA) formulas have been devel¬oped. The use of such HFs is based on the premise that predi¬gested pro¬teins, when fed as amino acids and peptides, provide nutrients in a not antigenic form. Thus, pro¬tein HFs have been classified as HA. These formulas are pro¬ces¬sed by heat and enzymatic hydrolysis, and the conforma¬tional and se¬quential structu¬res are more or less changed. The formulas contain pep¬tides of lower molecular wei¬ght (MW) than the nati¬ve protein source, which are thought to be less immuno¬genic. HFs appear to be nu¬triti¬onally adequate and infants gen¬erally gain weight until they refuse the formu¬la be¬cause of its bad taste. However, caution should be taken when such formulas are given for prolonged peri¬ods since no data is available on nutritio¬nal assessment of in¬fants ex¬clusively fed HFs for several months. In this paper we report and discuss > 202 re¬actions to different HFs, including cases of anaphylactic shock and of apparent life-threatening events. The cross-reactivity betw¬een dif¬ferent HFs and CM proteins, and the potential immunoge¬n¬icity of such for¬mulas are dis¬cussed. We con¬clude that none of the HFs are non-aller¬genic, both for al¬lergic children and for high-risk (HR) babies. Moreover we suggest that double-blind placebo-con¬trolled food challenges (DBPCFC) stud¬ies in larger cohorts of babies evaluat¬ed with well-defined and-val¬idated diag¬nos¬tic methods may establish a more reliable prevalence of HF allergy. [6,7]. In this paper we rep ort and discuss 202 re ac tions to dif erent HFs. HFs available for infant nutrition Accor ding to the source of proteins there are four types of HFs, reduced to two types based on the degree of hydrolysis: highly and partially hy drolyzed (Table 1) [8]. Briefly, these formulas are processed using heat denatu ration and en zymatic hydrol ys is to reduce the MW of the pep tides. The reduc tion of antigenicity is associ ated with a red uction of the pala ta bility. The composition of HFs is de pendent on several factors in cl ud ing the degree of digestion, posthydro lysis process ing, elimi nation of the enzy m es used for the hy drolysis and protein source. Extensively HFs are considered the more HA among the HFs, whereas partial ly HFs are con sidered less HA and even dan gerous in children with CMA [9,10]. However all HFs contain vari able profile peptides with