News
21 August, 2025
New category for reactions
AN Australian food testing service says many people who report reactions to everyday foods may be experiencing “food incompatibility” rather than a true allergy or intolerance.
Estimates suggest allergies affect up to 10 per cent of children and about 4 per cent of adults, while roughly one in four Australians believe they have some form of intolerance. FoodFit, the testing service, argues that a third category—food incompatibility—can arise when ordinary foods aggravate a temporarily imbalanced or inflammatory state in the body.
In an analysis of 2,856 symptom reports collected between July 2024 and July 2025 through natural-health practitioners, FoodFit found bloating, tiredness, and rashes or itchy skin were the most common complaints, alongside constipation, brain fog, diarrhoea, flatulence, sinus issues, sleep disorders, and headaches.
On average, respondents were “incompatible” with 82 foods, with high rates reported for staples such as full-cream milk, white and wholemeal bread, multigrain bread, skim and A2 milk, pasta, and cow’s milk cheese.
The company distinguishes incompatibility from allergy—an immune reaction—and intolerance, often linked to enzyme or metabolic issues, suggesting incompatibility may be influenced by inflammation, stress, or environmental factors.
FoodFit’s program does not use blood testing but assesses hair and saliva against more than 600 whole foods and household items. It then guides a short-term, practitioner-led elimination plan, after which some foods may be reintroduced. The service is available for a one-off fee.
While the data highlight patterns seen in people seeking help for symptoms, the analysis is based on self-reported histories rather than a population-representative study. Consumers considering elimination diets are advised to seek medical guidance, particularly if symptoms are severe or persistent, to avoid missing other underlying causes.
