Awareness of coeliac disease and the gluten status of ‘gluten‐free’ food obtained on request in catering outlets in Ireland

  title={Awareness of coeliac disease and the gluten status of ‘gluten‐free’ food obtained on request in catering outlets in Ireland},
  author={James McIntosh and Andrew Flanagan and Nora Madden and Maurice Mulcahy and Lawrence Dargan and Michael Walker and Duncan Thorburn Burns},
  journal={International Journal of Food Science and Technology},
Summary The only current effective treatment for coeliac disease (CD) is a lifelong diet that is as free from gluten as possible. This study provides baseline evidence to inform future interventions of benefit to CD sufferers by examining awareness of CD issues by food servers and preparation staff, assessing their claims to provide gluten-free foods by analysis of a meal concurrently sampled. While the majority of attempts to purchase a ‘gluten-free’ meal on request in restaurants were… 

Awareness of coeliac disease among chefs and cooks depends on the level and place of training.

Awareness of coeliac disease did not necessarily mean that policies were in place to prepare contamination-free gluten-free meals, and chefs and cooks from countries with a low incidence of the disease lacked knowledge about gluten- free food preparation and had difficulties recognising gluten containing foods.

Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review

Correct gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.

Gluten contamination in labelled gluten-free, naturally gluten-free and meals in food services in low-, middle- and high-income countries: a systematic review and meta-analysis

The results show that in the gluten-free foods analysed, the overall prevalence of gluten contamination was estimated at 15.12% (95% CI: 9.56%–21.70%), with more than 20 mg/kg of gluten, and oats were the most contaminated food.

Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

The application of a check-list elaborated for gluten cross-contamination prevention in food services displayed good reproducibility and internal consistency, suggesting that it could be a useful gluten contamination control instrument in food Services.

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An overview of important challenges in the maintenance of a strict gluten-free diet that faced by celiac patients during the adherence to gluten- free diet and related approaches have been able for tackling the problems are provided.

Gluten contamination in food services and industry: A systematic review

The findings indicate cross-contamination in industrialized and non-industrialized products and indicates that foods labeled as “gluten-free” should not be considered safe for patients with GRD since information on the label regarding the presence/absence of gluten is unreliable.

Change in awareness of gluten-related disorders among chefs and the general public in the UK: a 10-year follow-up study

There has been a marked increase in both the public’s and chefs’ awareness of gluten-related disorders (GRD) among the general public and chefs from the years 2003 to 2013.

Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments.

Salkova D., Hes A. (2015): Gluten-free food – the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments. Czech J. Food Sci., 33:

Consumer behavior - people intolerant to gluten and gluten-free offer in the public catering sector.

The positive correlation between the economic status and selection of dining facilities in the case of public catering, between the frequency of eating out in a restaurant and available discounts and special offers and the selection of the dining facility type, as well as other factors influencing the purchase of a particular food are demonstrated.



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Analytical methods are a valuable tool in the definition of gluten-free foods, but they should be employed with appropriate caveats in ensuring the safety of the foods.

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Since the current treatment consists of a life-long gluten-free diet, which leads to significant clinical and histological improvement, the standardization of an assay to assess in an unequivocal way gluten in gluten- free foodstuff is of major importance.

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AOAC-ELISA (not detecting barley) was a simple and efficient tool to roughly estimate the nature of the gluten contamination, which was later confirmed by real-time polymerase chain reaction for barley, and wheat/barley/rice.

Gluten contamination in oat products and products naturally free from gluten

The level of contamination in oat products and products naturally free from gluten was in most cases low and the results regarding oats can be compared to those of such cereals as maize, rice, buckwheat and millet.

Assessment of Gliadin in Supposedly Gluten-Free Foods Prepared and Purchased by Celiac Patients

The greater part of the foods prepared in homes of patients with celiac disease and most processed products supposed to be gluten-free did not contain gliadin, Therefore, celiac patients adequately prepare gluten- free homemade food and have the expertise to purchase processed gluten-based food in São Paulo, Brazil.

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Food allergy: Gambling your life on a take-away meal

Almost one in five of the premises provided meals which could possibly have triggered a fatal reaction in the purchaser and most front of house staff did not check the allergen status of the meal with those doing the cooking and most EHOs felt that they needed more training in the subject of food allergenic control in commercial food premises.

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  • J. SkerrittA. Hill
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The ELISA method has been adopted official first action by AOAC for determination of wheat gluten in foods and it is reported that false negatives obtained with tannin-containing foods could be avoided by use of a modified sample extractant.

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The studies show that the risk of mortality and cancer development is most pronounced the first three years after coeliac disease is diagnosed, which strengthens the arguments forCoeliac patients to adhere to a gluten free diet.

Functional Foods: A Survey of Health Claims, Pros and Cons, and Current Legislation

It is anticipated that technological advances in the food industry, in conjunction with extensive clinical trials and governmental control, will eventually guarantee the credibility of health claims and ensure consumers' confidence in functional foods.