Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland
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,...
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Veröffentlicht in: | International journal of food science & technology 2011-08, Vol.46 (8), p.1569-1574 |
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creator | McIntosh, James Flanagan, Andrew Madden, Nora Mulcahy, Maurice Dargan, Lawrence Walker, Michael Burns, Duncan Thorburn |
description | 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 successful, some 10% of all samples contained gluten, 2.7% between 21 and 100 mg kg−1, and 7.7% >100 mg kg−1 and two unsatisfactory samples were purchased from so‐called coeliac‐friendly restaurants. These findings were consistent with those obtained previously by Collin et al. [Alimentary Pharmacology & Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research & Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science & Technology 43 (2008) 1245] for cross contamination with gluten. Staff confidence, ‘gluten‐free’ notices, signs and menu choices were no guarantee of risk‐free dining for CD sufferers. Based on our findings we suggest the need for further training, specifically for chefs and managers. |
doi_str_mv | 10.1111/j.1365-2621.2011.02656.x |
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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 successful, some 10% of all samples contained gluten, 2.7% between 21 and 100 mg kg−1, and 7.7% >100 mg kg−1 and two unsatisfactory samples were purchased from so‐called coeliac‐friendly restaurants. These findings were consistent with those obtained previously by Collin et al. [Alimentary Pharmacology & Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research & Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science & Technology 43 (2008) 1245] for cross contamination with gluten. Staff confidence, ‘gluten‐free’ notices, signs and menu choices were no guarantee of risk‐free dining for CD sufferers. Based on our findings we suggest the need for further training, specifically for chefs and managers.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2011.02656.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Catering ; celiac ; Cereal and baking product industries ; coeliac ; Diets ; Food industries ; Foods ; Fundamental and applied biological sciences. Psychology ; Gluten ; Meals ; Menus ; Outlets ; Pharmacology ; Restaurants ; survey ; training</subject><ispartof>International journal of food science & technology, 2011-08, Vol.46 (8), p.1569-1574</ispartof><rights>2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4146-2846e6bf66bff7a2fe685f8672e4f234d29f184e350d61f643c89580795869cd3</citedby><cites>FETCH-LOGICAL-c4146-2846e6bf66bff7a2fe685f8672e4f234d29f184e350d61f643c89580795869cd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2011.02656.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2011.02656.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27931,27932,45581,45582</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24306931$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>McIntosh, James</creatorcontrib><creatorcontrib>Flanagan, Andrew</creatorcontrib><creatorcontrib>Madden, Nora</creatorcontrib><creatorcontrib>Mulcahy, Maurice</creatorcontrib><creatorcontrib>Dargan, Lawrence</creatorcontrib><creatorcontrib>Walker, Michael</creatorcontrib><creatorcontrib>Burns, Duncan Thorburn</creatorcontrib><title>Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland</title><title>International journal of food science & technology</title><description>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 successful, some 10% of all samples contained gluten, 2.7% between 21 and 100 mg kg−1, and 7.7% >100 mg kg−1 and two unsatisfactory samples were purchased from so‐called coeliac‐friendly restaurants. These findings were consistent with those obtained previously by Collin et al. [Alimentary Pharmacology & Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research & Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science & Technology 43 (2008) 1245] for cross contamination with gluten. Staff confidence, ‘gluten‐free’ notices, signs and menu choices were no guarantee of risk‐free dining for CD sufferers. Based on our findings we suggest the need for further training, specifically for chefs and managers.</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Catering</subject><subject>celiac</subject><subject>Cereal and baking product industries</subject><subject>coeliac</subject><subject>Diets</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gluten</subject><subject>Meals</subject><subject>Menus</subject><subject>Outlets</subject><subject>Pharmacology</subject><subject>Restaurants</subject><subject>survey</subject><subject>training</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqNkE1r3DAQhkVpoduk_0GXsie7-rZ9KYTQTbaElpCUHIUij1JtHSuVZLKhf77yOuy5gpGGmXceDS9CmJKalvN5V1OuZMUUozUjlNaEKanq_Ru0OjbeohXpJKmkYPw9-pDSjhDCeCNW6O_Zs4kwQko4OGwDDN5Y3PsEJgE2Y4_zL8APw5RhxCmbPB2E66VSuQiwxi6EHof7bPwIJRlxhD8TpIz9iK3JEP34gMOUB8hprm0jDAV9it45MyT4-PqeoJ-br7fnl9XVj4vt-dlVZQUVqmKtUKDunSrhGsMcqFa6VjUMhGNc9KxztBXAJekVdUpw23ayJU25VGd7foLWC_cphsNe-tEnC0PZAcKUdNspxqkkbVG2i9LGkFIEp5-ifzTxRVOiZ7v1Ts-u6tlVPdutD3brfRn99PqJSdYMLprR-nScZ4IT1XFadF8W3bMf4OW_-Xr7bXMzpwVQLQCfMuyPABN_a9XwRuq77xf6-kbKO3Z5qzf8H9jxosI</recordid><startdate>201108</startdate><enddate>201108</enddate><creator>McIntosh, James</creator><creator>Flanagan, Andrew</creator><creator>Madden, Nora</creator><creator>Mulcahy, Maurice</creator><creator>Dargan, Lawrence</creator><creator>Walker, Michael</creator><creator>Burns, Duncan Thorburn</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201108</creationdate><title>Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland</title><author>McIntosh, James ; Flanagan, Andrew ; Madden, Nora ; Mulcahy, Maurice ; Dargan, Lawrence ; Walker, Michael ; Burns, Duncan Thorburn</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4146-2846e6bf66bff7a2fe685f8672e4f234d29f184e350d61f643c89580795869cd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>Catering</topic><topic>celiac</topic><topic>Cereal and baking product industries</topic><topic>coeliac</topic><topic>Diets</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gluten</topic><topic>Meals</topic><topic>Menus</topic><topic>Outlets</topic><topic>Pharmacology</topic><topic>Restaurants</topic><topic>survey</topic><topic>training</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McIntosh, James</creatorcontrib><creatorcontrib>Flanagan, Andrew</creatorcontrib><creatorcontrib>Madden, Nora</creatorcontrib><creatorcontrib>Mulcahy, Maurice</creatorcontrib><creatorcontrib>Dargan, Lawrence</creatorcontrib><creatorcontrib>Walker, Michael</creatorcontrib><creatorcontrib>Burns, Duncan Thorburn</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McIntosh, James</au><au>Flanagan, Andrew</au><au>Madden, Nora</au><au>Mulcahy, Maurice</au><au>Dargan, Lawrence</au><au>Walker, Michael</au><au>Burns, Duncan Thorburn</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland</atitle><jtitle>International journal of food science & technology</jtitle><date>2011-08</date><risdate>2011</risdate><volume>46</volume><issue>8</issue><spage>1569</spage><epage>1574</epage><pages>1569-1574</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>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 successful, some 10% of all samples contained gluten, 2.7% between 21 and 100 mg kg−1, and 7.7% >100 mg kg−1 and two unsatisfactory samples were purchased from so‐called coeliac‐friendly restaurants. These findings were consistent with those obtained previously by Collin et al. [Alimentary Pharmacology & Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research & Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science & Technology 43 (2008) 1245] for cross contamination with gluten. Staff confidence, ‘gluten‐free’ notices, signs and menu choices were no guarantee of risk‐free dining for CD sufferers. Based on our findings we suggest the need for further training, specifically for chefs and managers.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2011.02656.x</doi><tpages>6</tpages></addata></record> |
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subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Catering celiac Cereal and baking product industries coeliac Diets Food industries Foods Fundamental and applied biological sciences. Psychology Gluten Meals Menus Outlets Pharmacology Restaurants survey training |
title | Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland |
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