The Worst Countries For Travelers With Common Food Allergies, According To Research

There have always been certain complications regarding travel for some people. In some cases, it's about geographical proximity. It's more expensive to check out the internet's most exciting European destinations if you're based in the Pitcairn Islands. Others have dietary restrictions, those vegans and vegetarians, who have a challenging time explaining life choices in some of the more far-out parts of the globe. There are those, however, for whom such things are no mere inconvenience.

According to the World Population Review, in China, 9% of people have a food allergy of some sort, with dairy being the most common allergen. Meanwhile, in Denmark, only around 4% of the population is lactose intolerant (via World Population Review). Of course, not all aversions are born equal. Peanut allergy is often one of the most severe. It can send people into anaphylaxis, a whole-body reaction that, if left untreated, can be life-threatening. Tree nuts come up second, and as with shellfish reactions, they range from mild to severe. Those battling Coeliac disease may only experience mild discomfort if they ingest gluten; however, it may lead to long-term damage regardless. Conversely, the lactose-intolerant rarely suffer life-threatening reactions, but it can still be a miserable experience.

Everything is, after all, on a spectrum, and everybody reacts in their own way. No allergy should ever be diminished in comparison to another, but it remains true that some places are more troublesome than others when it comes to managing allergies. I've visited all the destinations listed below, and as a strict, lifelong vegetarian, I'm well-used to being analytical when it comes to ingredients.

British food has a reputation for blandness that is undeserved. Yes, it is a small island off the north coast of France known for its mercurial weather and sweeping highlands. And yes, for much of its history, that meant a diet of mutton and cabbage on a good day. Times have moved on. Today, the U.K. is a cosmopolitan place. It possesses some of the finest restaurants in the world, and, in most cities, you'll find cuisine from every corner of the globe well-represented. So, no, British food isn't as bad as all the jokes make it out to be.

The range of food on offer, however, can make it difficult for those with serious allergies to plan accordingly. The immune system is capable of overreacting to anything whatsoever. Still, there are a total of 14 main allergens, including mollusks, mustard, celery, lupin, peanuts, and soybeans. The U.K. is quite strict on providing information to consumers within these parameters. Indeed, in 2016, after the tragic death of a teenage girl with a sesame intolerance, British law was changed to provide comprehensive allergen information.

Proper labeling is only half the battle. Knowing what you cannot eat is of immense help, but it does not aid you in finding what you can consume. Eclectic though the U.K. diet may be, there remains a thread of traditional fare that you might have to avoid. Fish and chips are often fried together in the same oil. Street food is far from zero error, and the British love of pies, dairy, and seafood makes cross-contamination a real issue at times.

Italy has produced the world's most popular foods, according to 2019 and 2023 surveys published by YouGov and The Picky Eater (via The Food Institute), respectively. Italian cuisine uses inexpensive yet high-quality ingredients, is relatively easy to make, and, perhaps, even master. Highly regional, the food served during that breathtaking camping trip in Tuscany you've been craving will not resemble what you'd find in, say, Sardinia.

Sadly, the use of simple ingredients paired with regional variations makes Italy somewhat a problematic place for people with allergies. Even so, one thing should be made clear. Coeliacs who have concerns about all that pasta can relax: Italy is something of a gluten-free haven. Italians are very aware of the issue, and it would be unusual to find restaurants unwilling to accommodate. Gluten-free pizza and pasta exist on most menus, and you can even find them in supermarkets in all but the most rural of areas.

Still, people with other food intolerances may have a tougher time. Italians love dairy; it almost goes without saying that they like to put Parmesan on everything. Stuffed pasta may be laced with seafood, pesto may be riddled with hidden lactose, and, despite what you may have heard, Italians sometimes cook with nut oils. In major cities, any language barrier you may encounter is of little consequence, unless you have a severe allergy. In such cases, carrying around a plastic allergy card translated into Italian is something of a necessity. A medic-alert bracelet is also recommended and provides extra peace of mind.

Japanese cuisine — another contender for the world's favorite — is known for its meticulous attention to detail. Armed with an allergen card, you are unlikely to experience problems when ordering food at restaurants. Such an observation, however, becomes less true as you navigate the food-serving yatais. These are scattered around hidden gem cities in Japan and are popular with Japanese commuters and tourists.

Part of the problem stems from a lack of awareness of basic allergens. Japanese mandatory labeling recognizes only seven of them: Buckwheat, wheat, egg, crab, cow's milk, peanut, and shrimp. You'll find others, of course, but their inclusion is only a recommendation. The language barrier is a real issue. Even for Japanese speakers, reading small print kanji on the back of labels can be a tall order at times.

Meanwhile, at those aforementioned yatai, cleanliness is a definite focus. However, when dealing with allergens that can kill people in the most minute quantities, there is little that can be done in such confined spaces. Soy sauce is, as ever, problematic, but so is miso and dashi stock for those unfamiliar with their contents. Even vegetarian dishes might include bonito — dried fish flakes — so ordering them won't make you safe unless you go to great lengths to ensure they are omitted.

Swedish cuisine is almost as misunderstood as British food. To be fair, its population of over 10 million people was never likely to carry the same culinary weight as some of its more crowded neighbors. There is a familiarity with Swedish meatballs, of course, and some may have sampled the delights of a Princess Cake or two while travelling around Northern Europe. But for the most part, Swedish food is opaque.

Although Sweden is like the U.K., a cosmopolitan and ethnically diverse place, there is no question that national dishes still dominate the region. Swedish national dishes tend to lean towards the seafood side of things. It may be considered one of the most family-friendly countries to visit in Europe, but you might find feeding fussy children some of the food on offer a challenge. Gravlax is a cured salmon dish. Surströmming is fermented herring and comes with a smell so bad that it's illegal to open a tin of it inside an apartment building in Stockholm. Meanwhile, Toast Skagen might only be a simple meal of shrimp and toast, but its ubiquity in café menus makes for a cross-contamination minefield.

Thankfully, language generally isn't an issue — it's hard to find a Swede who does not speak English — but even so, carrying an allergen card comes highly recommended. While people with seafood allergies are unlikely to spend much time wandering around Gothenburg's famous Feskekörka fish market, the alluring aromas found in Malmö's market square are another matter. Stalls of vacuum-packed cheese, Syrian flatbreads, and Thai noodles abound. The aroma is one-of-a-kind, but hidden dangers abound, and signage is limited.

Australia has one of the highest food allergy rates in the world, especially when it comes to infants. At first glance, that might suggest it as a suitable place to go for allergen awareness; the truth is a little bit more complex. To start with, such high numbers indicate that many, if not all, of its 10 main allergens are deeply embedded in Australian food culture.

Food-wise, there are throwbacks to its time as a British colony: fish and chips are fried together, pies are a staple, and seafood is everywhere. But other issues abound. There are no statutory labeling laws for non-packaged food, meaning that when dining in restaurants and cafés, you'll have to impress upon the staff the need for caution. Chain restaurants probably have homogenized ingredient lists and are generally a safer bet. Navigating pitfalls, however, becomes more difficult as you wander around food stalls set up in a more lackadaisical way. The street food scene in Australia is not as vibrant as it is elsewhere, but it is growing. The eponymous café by the beach falls into two categories: the chain and the mom-and-pop operation. The latter is best avoided, as they are typically simple foods prepared in home-style kitchens.

Meanwhile, although the idea of eating shrimp on the Barbie is a myth — no, really it is –- an invitation to an Australian barbecue should be treated with caution. Here, cooking meat and seafood on the same griddle is very much a thing, and by their very nature, cookouts tend to be slightly more hit-and-miss affairs. Still, labeling is robust in Australia, and, as of 2024, companies have been obliged to issue new so-called plain English allergen labeling. Welcome, though such a move might be, it is necessarily transient, and a mix of new and old packages is expected to remain on Australian shelves until 2026.

There are many mistakes you'd do well to avoid when visiting Mexico, and few of them have as dire a consequence as failing to take allergen risk seriously. In 2022, a British teenager died after an allergic reaction to a burrito he ordered at a restaurant in Playa del Carmen. Despite repeatedly warning staff of his sensitivity in English and Spanish, the wrap they served him contained sesame of some kind or other.

Allergen laws exist in Mexico, and there is definite awareness of the issue in most places, but caveats abound. To start with, mandatory labeling only covers a subsection of the most common allergens: celery, lupin, mustard, sesame, and wheat are omitted entirely. Meanwhile, the food trucks and stalls lining the nation's world-class Mercados do not have to label their food at all. Awareness of allergies is generally high, and most restaurants will accommodate. However, as we saw from the tragedy in 2022, exceptions exist. Language barriers are to be strenuously avoided, and Mexico is yet another country where an allergy card is basically a must.

Hygiene and food standards in Mexico are robust, but there is only so much that can be done to prevent cross-contamination when it comes to street food. To compound matters, if your allergy is not on the mandated list, it is possible a vendor or chef might be using a product they genuinely think is safe. Additionally, as always, the more rural the area, the greater the risk, if not from the food itself then from the proximity to medical assistance if required.

It's easy to think of China as a nation with eclectic tastes and few taboos when it comes to eating food. The geographical area, however, is enormous, and there are no fewer than 5 regional cuisines spread across 56 official ethnic groups. The north favors wheat-based noodles; in the west, lamb and halal cooking are king. Central China is known for its spices and seasonings. Meanwhile, the south focuses on the sour and the east on the sweet. Those wondering what they need to know before traveling to China would be well served by taking some time to consider allergen preparation.

To begin with, the street markets and food stalls are an absolute Wild West. There are few signs and low awareness of risks. The Sichuan region uses a lot of peanut oil, and rarely will you find any warnings or indications that that is the case. Further south, cross-contamination with seafood is almost given. While restaurants in major ports of entry will probably cater to certain allergies, there are many places that don't take these things seriously enough.

To complicate matters, food labeling is also inadequate. A new and better legislation governing labeling was introduced in 2025, but, as with Australia, the transition from new to old has yet to take full effect. Lastly, the language barrier here is a serious issue: Reported rates of Coeliac disease are low in China. Many dishes may contain a dash of soy, used in much the same way Western cuisine adds salt to a dish. Such sauces also contain wheat. An allergy card written in concise Mandarin is an absolute must.

French kitchens are often run with military style precision and a focus on quality, cleanliness, and uniformity of product. EU laws govern labeling, which means that all 14 of the primary allergens are accounted for. However, the addition of warnings indicating a given product may contain trace amounts of allergens is still voluntary. Such inconsistencies are responsible for most of the headaches you'll encounter.

Indeed, anyone looking for, let's say, the best desserts in Paris may have a hard time finding something truly allergen-free. Flour dust floats around patisseries and pastries, tarts, and macrons may contain almonds, traces of soy, or other potential hazards. Boulangeries' fares are no better. Croissants may be contaminated with egg, single-use spatulas are a thing, and there's little most chefs can do to accommodate those with special needs. 

There are many bizarre laws you need to follow when visiting France, but there are also unspoken rules to pay attention to. Chief among them –  in my experience — is to avoid butchering the language. French people often switch to English if they hear you attempting to speak their language, and reliance on a waiter's grasp of the nuances of your allergy is asking for trouble. Take an allergy card with you, even if your French is good. Meanwhile, French markets are filled with the same hazards you'd find elsewhere. The artisanal cheeses, charcuterie, and pastries on offer are some of the finest you'll find anywhere in the world. Still, they are rarely labeled, and no law compels the owners to warn customers of potential risks.

It is with good reason that Spain has proven to be the best country in Europe for the most unforgettable road trips. It is a place of sculpted mountains, stunning beaches, architecture that is the envy of Europe, and then, there is the food. From the roadside churrerías churning out Spain's favorite sweet treat to the small-plate eateries of the iconic Mercado de San Miguel Market, Spanish cuisine can go toe to toe with the best Europe has to offer.

Such truths also mean that there are opportunities for allergen-related mishaps. Once again, EU rules govern Spanish labeling conventions, meaning that shop-bought items have all the appropriate warnings you could hope for. Elsewhere, things are less clear.

The concept of shared plates for tapas makes dining out something of a unique challenge, but one that is at least somewhat avoidable. Many Spanish desserts, such as the Galician Tarta de Santiago,  are gluten-free. However, since they are made with almond flour, they contain hidden hazards of a different ilk. Olive oil is a natural choice for most Spanish dishes, but its low smoke point means that it's rarely ever used for deep frying. Peanut oil is not unheard of, so you really need to check. A chef card is also of immense value here, as allergen-specific language isn't always understood.

There are many crucial details to know before visiting Thailand, but for those with food allergies, the list is longer by necessity. Few people would argue the point that Thai food is delicious. Fragrant and spicy, it has borrowed influences from neighboring countries for centuries and created a varied national cuisine that is the envy of many.

For those with severe allergies, however, there are two main red flags. First, the use of peanuts is widespread. Second, cooks make prodigious use of fish sauce, which is usually contaminated with shellfish or crustaceans. Once again, the language barrier is an issue here. Food labeled vegetarian, for example, may nevertheless contain a dash of fish sauce. Soy may be added as an afterthought, and while asking if the dish includes peanuts helps somewhat, they may not consider what oil they were using. Phrasebooks are handy, chef cards are invaluable.

Street food in Thailand is fantastic, but suffers the same fate as elsewhere when it comes to cross-contamination. In some cases, you'll be fine. Some stalls only prepare a single dish, and if that item doesn't contain one of your culinary bugbears, you should be fine. Unless, of course, said item is something dangerous to you even in tiny amounts. On the bright side, many dishes are naturally gluten-free — usual soy sauce warnings aside — and the excessive use of coconut milk means that dairy is often not an issue, either.

While I have no food allergies that I know of, I am a strict vegetarian, so I'm used to communicating this preference on my travels. I've visited all the locations listed above, mostly on multiple occasions, so I'm familiar with the food and culture. This experience, combined with researching official, national guides and well-regarded travel blogs, helped create this list.