Background: The role of food allergy in atopic dermatitis (AD) is controversial. The aim of this study was to determine the frequency of food allergens in children with AD. Method: Fifty one atopic dermatitis children aged 6 months to 5 years entered our study. The severity of AD was determined by scoring index of AD (SCORAD). Skin prick test (SPT) was done using 15 allergens including the white of the egg, yolk, peanut, kiwi, strawberry, cow's milk, walnut, fish, banana, wheat, orange, tomato, cereals, apple and cocoa. Results: Thirty four patients (66.7%) had a positive reaction to one or more allergens and in 17 patients (33.3%), the SPT was negative to all allergens. Eleven patients (21.6%) had a positive SPT to one food allergen, 9 patients (17.6%) to two allergens, 9 patients (17.6%) to three allergens, 3 patients (5.9%) to four allergens, 1 patient (2%) to seven allergens and 1 patient (%2) to ten allergens. The most common food allergen among 15 allergens was white egg in 19 patients (37.3%). Yolk was the second most common allergen in 11 patients (21.6%). The relationship between the severity of the SPT with AD severity was observed only for cow's milk, which showed a reverse relationship (R=-0.337). Conclusion: White egg was the most common allergen in all ages and both sexes. Food allergens may play a role in the pathogenesis of atopic dermatitis.