〔Abstract〕 Objective To analyze the food intolerance of physical examination population in Fuzhou area from 2012 to 2019, so as to provide evidence for studying the correlation between food intolerance and clinical diseases. Methods The 14 food-specific immunoglobulin G (IgG) antibodies test results of 12333 medical examiners from the Union Hospital Affiliated to Fujian Medical University from 2012 to 2019 were retrospectively analyzed, and grouped according to gender and age, and comparison and statistical test were conducted between groups. Results The total positive rate of 14 food intolerance IgG antibodies in the physical examination population was 55.63 %. The positive rates of 14 kinds of food from high to low were egg white/egg yolk 39.90 %, milk 18.12 %, wheat 9.62 %, soybean 9.07 %, crab 7.98 %, cod 7.68 %, tomato 5.23 %, rice 3.68 %, shrimp 3.42 %, mushroom 2.94 %, corn 2.42 % %, chicken 1.03 %, pork 1.01 %, beef 0.82 %. There were statistically significant differences in soybean, egg white/ yolk, rice, mushroom, milk, tomato and wheat between men and women (P < 0.05). There were statistically significant differences in 13 food intolerance rates except corn among the four groups (P < 0.05). Compared with men, the proportion of two or more food intolerances in women was lower, and the difference was statistically significant (P < 0.05). There were statistically significant differences in the proportion of two or more food intolerances in children group and adolescents group compared with other age groups (P < 0.05). The major food intolerances for gastrointestinal diseases and allergies are egg yolk/egg white. Conclusion Food intolerances vary between genders and age groups, and adjusting diet is still the main way to prevent food intolerances.