Allergies or intolerances. According to the most recent estimates, more than 9% of the Italian population struggles daily with food allergies and intolerances.

The Italian people have a higher rate than most European countries of those who struggle daily with food allergies and intolerances.
The latest estimates show that 9% or one in ten Italians suffer from these conditions, which is more than the corresponding rates for France (7%), Germany (6%) and the Netherlands (5%). This high incidence could be linked to Italy's rich history as an international crossroads between different cultures over several centuries, thus facilitating immune responses triggered by contact against novel proteins commonly found outside their native diet.

Allergies or intolerances

A recent study by The Lancet found that 9% of Italians suffer daily from a deficiency in their diet mainly because they cannot tolerate certain ingredients such as gluten or dairy products; however other studies show much smaller percentages for these types when looking at larger populations across Europe.

Italians choose gluten-free products.

Italian consumers are increasingly turning to gluten-free products, as the number of people living with celiac disease has steadily grown in Italy.
In fact, one study shows that 20% more Italians have a sensitivity or allergy to wheat compared to 10 years ago - so it's no wonder they're looking for alternatives!

But also lactose-free and allergen-free products. According to the Ministry of Health, food allergies affect 3% of the population with a greater incidence in the pediatric age (approximately 1,800,000 people are affected).

Allergies or intolerances

In a recent study, it was found that 3% of the population suffers from food allergies. This includes both children and adults but is more noticeable in younger people because their immune system is still developing - so if your child has any type of serious allergy you should be aware! etc.

Similarly, more than 6% of the population is affected by food intolerances. Of this number of which 600,000 to gluten. Furthermore, in Italy, almost one in two people is lactose intolerant. This occurs with greater incidence in the North of the country.

Allergies or intolerances

Today we can identify a slice of the market in a growth phase consisting of the gluten-free. Alongside the already structured one of the bio. The new trend belongs to restaurants that have understood the change in the market. These have equipped themselves to implement their offer to celiac customers, those with food intolerances and allergies.

We would like to point out first of all that:

Allergies or intolerances

• the celiac disease is a particular food intolerance which consists of intolerance to gluten. This is a protein contained in grasses (barley, spelt, wheat, rye,…).
• food intolerance is a hypersensitivity reaction involving the immune system, as the body is unable to digest a food or food component. In most cases we are talking about intolerance to lactose, egg and soy proteins, dyes, glutamates, sulphites, ni trates, salicylates and tyramine.
• food allergy is an adverse reaction to foods mediated by the immunological mechanism, which can lead to instantaneous reactions of various types—from anaphylactic shock to skin reactions.The most common allergies are to eggs, milk, peanuts, shellfish, soy, nuts, wheat.

Allergies or intolerances

Allergies or intolerances

In Italy there are over 600 thousand people officially affected by celiac disease, a number destined to grow if we consider that it has doubled in the last four years alone. The regions that register the highest number of celiacs are Lombardy (15.3%), Lazio (11.2%) and Campania (11%)  and women are most affected.

In a country where pasta and pizza take center stage in their diet - and it's hard not to be when you live on this continent! It should come as no surprise that the number one irritability-triggering diet has been shown to also include wheat among its ingredients; This is why all gluten-free diets are healthy alternatives with fewer side effects than typical restrictive programs aimed at managing symptoms such as fatigue or abdominal pain.

Allergies or intolerances

The opportunity to grow your market lies in the way in which your restaurant, pub, pizzeria or bar offers a menu that takes celiac disease, intolerances and allergies into consideration, and which not only follows market trends but satisfies more customers with a better impact in the sector. This doesn't just mean offering gluten-free options on the menu; if people know what they're eating, then everyone wins!

Offer tasty dishes like freshly baked bread bowls made with specialty flours, filled with mashed avocado and fried chicken livers, topped with a scoop of yogurt (tastes amazing). People don't need to leave their taste buds at home when dining out – offer healthier substitutes like brown rice or quinoa pilaf instead of pasta served in a rich meat sauce without any added vegetables in this dish.

The range of gluten-free foods is growing every day, the number of shops specializing in products for celiacs is increasing and catering companies have expanded their range by including or specializing in these products.

Pizza, pasta, bread and gnocchi, for example, can be gluten-free, prepared with flours no longer based on wheat, as well as cheeses and butter now contain 0.01% lactose, in which the milk is delactosed.