intolerance
A reaction to a substance that is not caused by an immune response. Intolerances are more common than allergies but are less serious
In food safety, a food intolerance is a negative reaction to a food or ingredient that does not involve the immune system, usually causing digestive symptoms like bloating, stomach pain, or diarrhea. This is different from a food allergy, which involves the immune system and can be more serious.
EFSA works on food intolerances by assessing the safety of foods and ingredients for people who may be sensitive. We provide scientific advice to help set labelling rules and guide risk management, so that foods are clearly marked and consumers can avoid ingredients that may trigger intolerances. This helps ensure that sensitive individuals can make safe dietary choices.