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Gluten in “gluten‐free” food from food outlets in Melbourne: a cross‐sectional study
Author(s) -
Halmos Emma P,
Di Bella Catherine A,
Webster Russell,
Deng Minfeng,
Tyedin Jason A
Publication year - 2018
Publication title -
medical journal of australia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 131
eISSN - 1326-5377
pISSN - 0025-729X
DOI - 10.5694/mja17.00883
Subject(s) - bella , medicine , media studies , sociology , library science , nuclear physics , physics , computer science
edical treatment of coeliac disease includes a lifelong strictly gluten-free diet and is compromised by exposure M to even small (milligram) amounts of gluten. Patients often report being accidentally exposed to glutenwhen dining out, but this has not been formally assessed in Australia. Understanding how often gluten is present in “gluten-free” food offered by food businesses, and the reasons why this occurs, are medically important, with implications for the food industry and its regulation.