Nahrungsmittelunverträglichkeiten : Übersicht - Prävalenz

Food intolerance is defined as reproducible symptoms occuring after the ingestion of specific foods or food ingredients. Various underlying pathomechanisms are known, the most frequent being IgE mediated reactions. Up to 33% of the general population think they are food intolerant. Studies including placebo controlled challenges to confirm a possible food intolerance are rare but show that the prevalence of food intolerance is considerably lower than suspected. The article gives a short summary of important studies concerning the prevalence of food intolerance.