Gluten in “gluten‐free” manufactured foods in Australia: a cross‐sectional study

atients with coeliac disease must strictly adhere to a gluten-free diet. Two potential sources of inadvertent P gluten exposure are meals provided when dining out and manufactured “gluten-free” foods. A recent study found that 9% of gluten-free food samples from Melbourne food businesses failed to meet the national standard of “no detectable gluten”. As no data on gluten levels in manufactured “gluten-free” foods in Australia have been published, wemeasured the gluten content of a broad sample of these foods.