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A population study of food intolerance
E Young1, M D Stoneham, A Petruckevitch
1Amersham Hospital, Department of Dermatology, Bucks, UK.
Lancet (London, England)
|May 7, 1994
Summary
Many people believe they have food intolerance, but scientific challenges show lower actual reaction rates. This study highlights a significant gap between perceived and confirmed food sensitivities.
Area of Science:
- Clinical immunology
- Nutritional science
- Public health
Background:
- Food intolerance is commonly perceived in the UK population.
- A significant portion of individuals report adverse reactions to specific foods.
Purpose of the Study:
- To determine the prevalence of reactions to eight common foods perceived to cause sensitivity.
- To investigate the discrepancy between perceived food intolerance and objectively confirmed reactions.
Main Methods:
- A cross-sectional survey was conducted on 7500 households nationwide and in the Wycombe Health Authority area.
- Positive respondents from Wycombe underwent interviews and a double-blind, placebo-controlled food challenge (DBPCFC).
Main Results:
- 20.4% of the nationwide sample and 19.9% of the Wycombe sample reported food intolerance.
- Only 19.4% of subjects who underwent DBPCFC showed a positive reaction.
- Estimated prevalence of confirmed reactions to the tested foods ranged from 1.4% to 1.8%.
Conclusions:
- A notable discrepancy exists between perceived food intolerance and confirmed reactions via DBPCFC.
- Women reported food intolerance more frequently and had higher positive challenge rates.
- Misperceptions of food intolerance can have significant financial, nutritional, and health implications.