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Gluten-free diet draft
[edit]Eating gluten-free
[edit]![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Gluten-free_grocery_store_section.jpg/220px-Gluten-free_grocery_store_section.jpg)
Restaurants prove to be another source of cross-contamination for those following a strict gluten-free diet. A study conducted by Columbia University Medical Center found that 32% of foods labeled gluten-free at restaurants contain above 20 parts per million of gluten.[1] Cross-contamination occurs in these areas frequently because of a general lack of knowledge about the needed level of caution and the prevalence of gluten in restaurant kitchens.[2] If cooks are unaware of the severity of their guest's diet restrictions or of the important practices needed to limit cross-contamination, they can unknowingly deliver contaminated food. However, some restaurants utilize a of training program for their employees to educate them about the gluten-free diet.[3] The accuracy of the training varies. One good resource to find these safer restaurants is Find Me Gluten Free, an app and website that allows people following a gluten-free diet to rate the safety of different restaurants from their point of view and describe their experience to help future customers.
Easily locating gluten-free items is one of the main difficulties in following a gluten-free diet. To assist in this process, many restaurants and grocery stores choose to label food items. Restaurants often add a gluten-free section to their menu, or specifically mark gluten-free items with a symbol of some kind. Grocery stores often have a gluten-free aisle, or they will attach labels on the shelf underneath gluten-free items. Though the food is labeled gluten-free in this way, it doesn't necessarily mean that the food is safe for those with gluten-related disorders, as a compilation of studies suggest.[4] See more information about the current regulations for food labeling in the designated section below.
Recommendation to get tested
[edit]Common gluten-free brands
[edit]Additional Evidence
[edit]One specific study, for example, found that labeled gluten-free items often contain more gluten than the CODEX recommended amount.[4]
Bibliography
[edit]- https://www.medscape.com/viewarticle/903083
- https://doi.org/10.3390/nu9020115
- https://doi.org/10.1080/10408398.2018.1541864
- https://doi.org/10.1093/cdn/nzaa051_016
- https://www.findmeglutenfree.com/search
- https://doi.org/10.1016/j.clnu.2020.10.053
- https://doi.org/10.3390/nu10091274
- https://celiac.org/about-the-foundation/featured-news/2018/10/hidden-gluten-in-restaurant-foods-labeled-gluten-free/#:~:text=The%20researchers%20found%2032%25%20of,contamination%2C%20particularly%20when%20dining%20out.
- https://celiac.org/about-the-foundation/featured-news/2019/10/why-you-should-be-tested-before-going-gluten-free/#:~:text=Getting%20tested%20for%20celiac%20disease%20can%20help%20you%20discover%20what,is%20approved%20by%20the%20FDA
- https://www.beyondceliac.org/celiac-disease/get-tested/
- https://www.fda.gov/food/nutrition-education-resources-materials/gluten-and-food-labeling
- https://celiac.org/gluten-free-living/dining-and-social-eating/
References
[edit]- ^ "Gluten May Be Lurking in 'Gluten-Free' Restaurant Food". Medscape. Retrieved 2021-03-23.
- ^ Verma, Anil K.; Gatti, Simona; Galeazzi, Tiziana; Monachesi, Chiara; Padella, Lucia; Baldo, Giada Del; Annibali, Roberta; Lionetti, Elena; Catassi, Carlo (2017/2). "Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy". Nutrients. 9 (2): 115. doi:10.3390/nu9020115. PMC 5331546. PMID 28178205.
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(help)CS1 maint: PMC format (link) CS1 maint: unflagged free DOI (link) - ^ Mistry, Anahita; Tosto-Sheppard, Lianna (2020-06-01). "Food Allergen and Gluten Training and Awareness Among Restaurant Workers Serving Gluten-Free Foods". Current Developments in Nutrition. 4 (Supplement_2): 719–719. doi:10.1093/cdn/nzaa051_016. ISSN 2475-2991. PMC 7257391.
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: CS1 maint: PMC format (link) - ^ a b Falcomer, Ana Luísa; Araújo, Letícia Santos; Farage, Priscila; Monteiro, Jordanna Santos; Nakano, Eduardo Yoshio; Zandonadi, Renata Puppin (2020-02-04). "Gluten contamination in food services and industry: A systematic review". Critical Reviews in Food Science and Nutrition. 60 (3): 479–493. doi:10.1080/10408398.2018.1541864. ISSN 1040-8398. PMID 30582343.