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Gluten in “gluten‐free” manufactured foods in Australia: a cross‐sectional study
Author(s) -
Halmos Emma P,
Clarke Dean,
Pizzey Catherine,
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/mja18.00457
Subject(s) - library science , medicine , history , computer science
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.

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