Claire L Jansson-Knodell1, Mattie White1, Carolyn Lockett1, Huiping Xu2, Andrea Shin1. 1. Division of Gastroenterology and Hepatology, Department of Medicine, 702 Rotary Circle, Suite 225, Indiana University School of Medicine, Indianapolis, IN46202, USA. 2. Department of Biostatistics, Indiana University School of Medicine, Indianapolis, IN, USA.
Abstract
OBJECTIVE: Food intolerances are commonly reported and are predicted to have gastrointestinal health implications. We aimed to quantify the prevalence of food intolerances among US adults and identify culprit foods through a brief web-based survey. DESIGN: We invited participation in an online cross-sectional survey involving a single questionnaire. Data were summarised using percentages or medians and interquartile range. Participant characteristics by self-reported food intolerance were compared using the Wilcoxon rank sum test and Pearson's χ2 test. Adjusted analyses were performed using multivariable logistic regression. SETTING: The survey was internet-based via Amazon's mechanical Turk, a crowdsourcing website for the completion of requester directed tasks. PARTICIPANTS: Adults who were US-based internet users were invited at ages 18-80. RESULTS: We collected 2133 survey responses (ages 18-79 years). The rate of food intolerance was 24·8 % (95 % CI 23·0, 26·6) in US adults. Younger (P < 0·01), female (P = 0·05) and Asian, African American or multiple race individuals (P < 0·01) predominated. Lactose intolerance was most common. Frequency of a non-lactose food intolerance was 18·1 % (95 % CI 16·5, 19·8). When categorised broadly, grains, fruit, lactose, fish, vegetables, alcohol and nuts were most troublesome for individuals in that order. CONCLUSIONS: Self-reported food intolerance is common in US internet users. The effect of food on gastrointestinal symptoms and avoidant behaviours deserves further attention.
OBJECTIVE: Food intolerances are commonly reported and are predicted to have gastrointestinal health implications. We aimed to quantify the prevalence of food intolerances among US adults and identify culprit foods through a brief web-based survey. DESIGN: We invited participation in an online cross-sectional survey involving a single questionnaire. Data were summarised using percentages or medians and interquartile range. Participant characteristics by self-reported food intolerance were compared using the Wilcoxon rank sum test and Pearson's χ2 test. Adjusted analyses were performed using multivariable logistic regression. SETTING: The survey was internet-based via Amazon's mechanical Turk, a crowdsourcing website for the completion of requester directed tasks. PARTICIPANTS: Adults who were US-based internet users were invited at ages 18-80. RESULTS: We collected 2133 survey responses (ages 18-79 years). The rate of food intolerance was 24·8 % (95 % CI 23·0, 26·6) in US adults. Younger (P < 0·01), female (P = 0·05) and Asian, African American or multiple race individuals (P < 0·01) predominated. Lactose intolerance was most common. Frequency of a non-lactose food intolerance was 18·1 % (95 % CI 16·5, 19·8). When categorised broadly, grains, fruit, lactose, fish, vegetables, alcohol and nuts were most troublesome for individuals in that order. CONCLUSIONS: Self-reported food intolerance is common in US internet users. The effect of food on gastrointestinal symptoms and avoidant behaviours deserves further attention.
Authors: Emma P Halmos; Victoria A Power; Susan J Shepherd; Peter R Gibson; Jane G Muir Journal: Gastroenterology Date: 2013-09-25 Impact factor: 22.682
Authors: Shanti L Eswaran; William D Chey; Theresa Han-Markey; Sarah Ball; Kenya Jackson Journal: Am J Gastroenterol Date: 2016-10-11 Impact factor: 10.864