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
Hauptverfasser: McIntosh, James, Flanagan, Andrew, Madden, Nora, Mulcahy, Maurice, Dargan, Lawrence, Walker, Michael, Burns, Duncan Thorburn
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container_end_page 1574
container_issue 8
container_start_page 1569
container_title International journal of food science & technology
container_volume 46
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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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% &gt;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 &amp; Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research &amp; Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science &amp; Technology 43 (2008) 1245] for cross contamination with gluten. 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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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