Data & Research
Food intolerances: what the figures around the world really say
How many people actually live with a food intolerance? The figures vary enormously depending on the specific intolerance and the method used to measure it. Here's what recent scientific research shows.
Food intolerances are often treated as a marginal phenomenon, whereas globally they affect a considerable portion of the population—far more than food allergies, with which they are frequently confused. But unlike an allergy, an intolerance cannot be measured with a single universal test, which explains why published estimates vary so much from one study to another.
Key figures by type of intolerance
Here are the most frequently cited estimates in the scientific literature for the most common intolerances:
65-70%
Lactose
Percentage of the world's adult population affected by some form of lactose malabsorption — prevalence varies greatly depending on geographical origin.10-20%
FODMAP / irritable bowel syndrome
Global prevalence of irritable bowel syndrome according to diagnostic criteria, with notable variations between Europe, Asia and Western countries.15-20%
Self-reported food intolerances
Percentage of the population reporting symptoms related to food intolerance, from all causes.1-3%
Histamine
Estimated prevalence of histamine intolerance in the general population, with women being more affected.Up to 1,4%
Gluten (celiac disease)
Global prevalence of celiac disease confirmed by serology, according to a review of 96 studies conducted worldwide.Up to 10%
Food allergies (for comparison)
Approximately 1 in 10 adults and 1 in 12 children are affected by a true food allergy — an immune mechanism distinct from intolerance.Why do these figures vary so much?
Studies rely on different methods: self-reporting, blood tests, biopsies, or clinical questionnaires. A self-reported intolerance is not always confirmed by a test, which explains the sometimes significant discrepancies between low and high estimates of the same condition.Why this confusion between allergy and intolerance?
A food allergy triggers an immune response that can lead to anaphylaxis, while an intolerance generally results from difficulty digesting or metabolizing a specific compound (lactose, histamine, FODMAP, etc.), with symptoms that are often digestive and less immediately dangerous — but which can greatly degrade the quality of daily life.
What these figures mean in concrete terms
With such a high prevalence, it's likely that you, or someone close to you, is affected by at least one of these intolerances—often without a formal diagnosis. It is precisely to address this need that...Intoleris It was designed to allow for the rapid identification of risky foods for each of the 11 most documented protocols, using a regularly updated scientific database.
For a more detailed country-by-country and protocol-by-protocol analysis, see our World Statistics page . And to understand precisely how this data is used in our analyses, see our Science & Methodology page.
