In Australia and New Zealand just 1 per cent of the population has been diagnosed with coeliac disease, but many more have gluten sensitivity
More and more people seem to have a food allergy or intolerance these days. If you’ve ever hosted a dinner party you’ll likely have encountered at least one special dietary requirement among your guests. But while evidence shows the number of people worldwide with food allergies is growing, quality data are lacking on how many of us have food intolerances or sensitivities.
There are a few reasons for this: food intolerances don’t require the same level of medical intervention as food allergies, they are diagnosed using different methods, and many of us don’t fully understand the difference between the two.
But the distinction is important. For a start, food allergies in their severest form can be life threatening, and exposure to even the tiniest amount of an allergen may trigger a response. Food intolerances are
