The question of what is the most common dietary request is more complex than it first appears, with the answer depending heavily on the context of the query. For the general population, broader health goals drive the most frequent dietary patterns, whereas in specific settings like restaurants, allergies and intolerances are top of mind for both patrons and staff. Understanding this distinction is key to navigating the modern food landscape, whether you are a diner, a caterer, or a chef.
The Top Contenders for the Most Common Dietary Request
While a variety of dietary patterns are popular today, a few stand out as consistently common, though for different reasons.
Weight Loss / Low-Calorie Diets: The CDC's 2015-2018 data indicates that weight loss or low-calorie diets were the most common special diet reported by U.S. adults. This is a broad category encompassing various strategies to reduce overall caloric intake, such as portion control, calorie counting, or focusing on low-calorie foods. These are often self-initiated requests for personal health management rather than specific ingredient exclusions.
Allergen and Intolerance-Related Requests: In the food service and hospitality industries, requests related to allergies and intolerances are extremely common and taken with the utmost seriousness. The nine major food allergens in the U.S. include milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, and sesame. Of these, shellfish, cow's milk, and peanuts are among the most prevalent allergies in adults. Lactose intolerance, where the body cannot properly digest lactose in dairy products, affects a large portion of the global population, with nearly 65% of adults experiencing some form of it. Gluten avoidance is also a major request, driven by both celiac disease (affecting about 1% of the population) and non-celiac gluten sensitivity.
Plant-Based and Lifestyle Diets: Vegetarian and vegan requests are also exceptionally frequent, particularly in Western countries. A 2018 Gallup poll reported that 5% of American adults identified as vegetarian and 3% as vegan, with younger demographics showing higher rates. Flexitarian diets, which are mostly plant-based with occasional meat, are also increasingly popular.
Common Dietary Requests and Their Implications
The most frequent dietary needs present different challenges and considerations for both the individual and the food preparer.
Most Frequent Restaurant and Catering Requests
For restaurants, caterers, and event planners, anticipating and safely accommodating the most common dietary requests is critical. A list of the most frequent requests would include:
- Dairy-Free / Lactose-Free: Patrons avoiding all dairy products for allergy or lifestyle reasons, or avoiding lactose due to intolerance. This requires careful checks for hidden dairy in sauces, dressings, and baked goods.
- Gluten-Free: Essential for those with celiac disease, but also requested by those with sensitivities or personal preference. Must be prepared with strict cross-contamination protocols to be safe for those with severe reactions.
- Vegan / Vegetarian: These requests require menu options that exclude all meat, poultry, and fish (vegetarian) or all animal products, including dairy, eggs, and honey (vegan). This can often be accommodated with plant-forward dishes.
- Nut Allergies (Peanut and Tree Nut): Extremely severe allergies that demand diligent kitchen practices to prevent cross-contact. This often means having dedicated preparation areas and utensils.
- Low-Carb / Keto: A common request focusing on high fat and protein with low carbohydrates. Restaurants may adapt dishes by substituting starchy sides with low-carb vegetables.
Comparison of Common Dietary Requests
| Feature | Weight Loss Diet | Gluten-Free Diet | Vegan Diet |
|---|---|---|---|
| Primary Motivation | Health management, personal fitness, weight control | Medical necessity (Celiac disease, intolerance) or lifestyle choice | Ethical (animal welfare), environmental, or health-based |
| Key Food Items Avoided | High-calorie, processed, or sugary foods | Wheat, barley, rye, and ingredients derived from them | All animal products, including meat, dairy, eggs, and honey |
| Severity of Reaction | Not typically severe; focuses on long-term health | Can range from mild discomfort to severe, life-threatening anaphylaxis | Not an allergic reaction for most, but strict adherence is necessary |
| Risk of Cross-Contact | Generally not a concern for health reasons | Extremely high concern due to potential for severe reactions | High concern to maintain integrity, but not typically a medical risk |
The Rising Influence of Health and Wellness
Beyond specific requests, the broader trend is a move toward more health-conscious and personalized eating. This is reflected in the hospitality industry's need to cater to diverse needs and in individual's greater focus on mindful eating. Younger generations, in particular, show higher interest in specialty diets and plant-based foods, driving restaurants to adapt their offerings. As a result, menus now often feature clearer labeling for allergens and dietary categories, as well as a wider array of alternatives for those with specific needs, such as plant-based milks and meat substitutes.
This shift isn't limited to a few specific requests; it is a fundamental change in how people approach food. Personalization, transparency, and health are the new benchmarks. Providing inclusive and informed food options is no longer just a trend, but a necessity for any food service provider looking to thrive in the modern market. Furthermore, consumers are more aware than ever of how their food choices impact their health, the environment, and animal welfare, leading to a complex web of motivations behind every dietary request. A restaurant that can address these varying concerns with clarity and competence is one that will build customer loyalty.
Conclusion
There is no single definitive answer to what is the most common dietary request, as it changes with context. For the general U.S. population, the most frequently adopted special diet is for weight loss or low-calorie eating. However, in restaurant and catering environments, allergen-related requests (especially dairy-free and gluten-free) are incredibly frequent and hold high priority due to safety risks. The rise of veganism and other plant-based diets has also cemented their place as a top request, driven by both ethical and health considerations. Acknowledging this diversity of demand is the best approach for any individual or business trying to accommodate modern dietary preferences.
