The pathogenesis of food intolerance or non-allergic food hypersensitivity is less clearly defined. The literature is more robust when it comes to prevalence of traditional immune-mediated IgE-associated food allergies. Food intolerance is not a novel ailment, but there remains a paucity of recent US-based research in this area. There appears to be some variability across countries. Prior data from the USA collected over 25 years ago found a prevalence of 12 % among 555 subjects ( Reference Woods, Abramson and Bailey2). Australia and Mexico also had higher rates of food hypersensitivity measured at 19♱ % and 30♱ %, respectively ( Reference Woods, Abramson and Bailey2, Reference Puente-Fernandez, Maya-Hernandez and Flores-Merino4). In a multicentre European study measuring ‘illness’ or ‘trouble’ caused by ingestion of particular foods, rates of food intolerance were lower in Spain and Ireland compared with Scandinavian countries and Germany ( Reference Woods, Abramson and Bailey2). Most studies report prevalence rates ranging from 4 to 20 % of the general population ( Reference Young, Stoneham and Petruckevitch1– Reference Gislason, Bjoernsson and Gislason3). Self-reported food intolerances are common.
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