More than half of Americans have allergies, survey finds

MARSHFIELD – From the growing prevalence of gluten-free options and dairy alternatives, it should be no surprise that food allergies and intolerances are on the rise. A 2025 survey by the International Food Information Council found that over half of Americans either have, live with or know someone affected by a food allergy, intolerance or sensitivity.
Yet as awareness grows, so does confusion. Not all reactions to food are the same and knowing what you’re dealing with matters.
“There’s a broad spectrum, from true allergies to sensitivities to intolerances,” said Dr. Elizabeth Ender, an allergist with Aspirus Health. “It can be tricky to distinguish between them, and knowing what’s going on with your body will affect how you respond to it.”
A true food allergy triggers a full-on immune response. These reactions can be serious – even life-threatening – with symptoms that appear quickly, including hives, swelling, wheezing, vomiting or anaphylaxis. The most common food allergens in the US include milk, eggs, wheat, soy, tree nuts, peanuts, sesame, fish and shellfish.
In contrast, food intolerances can happen when the body has trouble digesting certain food components, causing bloating, gas or stomach cramps. Common examples are lactose intolerance, gluten intolerance (non-celiac) and fructose intolerance.

Food sensitivities are the hardest to identify. They can cause symptoms such as headaches, fatigue, eczema flare-ups or brain fog without known involvement of the immune system or digestive enzymes. People may react to additives, natural compounds like salicylates (found in fruits, vegetables and spices) or FODMAPs – fermentable short-chain carbs that trigger symptoms in sensitive individuals.
“Treatment depends on what kind of reaction your body is having,” Ender said. “True allergies require strict avoidance and often an EpiPen to treat serious reactions. Intolerances and sensitivities can usually be managed by adjusting your diet or using enzymes.”
Although home testing kits for food sensitivities are widely advertised, many lack scientific backing and can lead to misleading results.
“The gold standard for diagnosis is still an oral food challenge, done under medical supervision,” Ender said.
If you suspect a food allergy, intolerance or sensitivity, starting a detailed food and symptom journal is one of the best things you can do. Write down what you eat, note when symptoms appear and describe their intensity and duration. Over days or weeks, this record reveals patterns and triggers you might otherwise miss.