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Food intolerance is an adverse food-induced reaction that does not involve the immune system. Lactose, sugars and gluten are few common ingredients causing food intolerance worldwide. The onset of symptom is usually slower and may be delayed by many hours after eating the offending food. Intolerance to several foods or a group of foods is common, and it is difficult to diagnose whether food intolerance is due to chronic illness, or particular food ingredient. Gluten-free, lactose-free, diabetic food are recommended for overcoming food intolerance from food ingredients gluten, lactose and sugar respectively. Gluten-free food is primarily consumed by celiac patients as they are incapable of digesting the gluten present in wheat, barley and other similar grains. Lactose-free food items are preferred by lactose intolerant individuals as they lack an enzyme which is required to digest milk-sugar.