Gluten-free diet draft

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Eating gluten-free
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Grocery stores often include an aisle to consolidate gluten-free food items. Sections like this are a good resource for people following a gluten-free diet.

Restaurants prove to be another source of cross-contamination for those following a strict gluten-free diet. A study conducted by Columbia University Medical Center found that 32% of foods labeled gluten-free at restaurants contain above 20 parts per million of gluten.[1] Cross-contamination occurs in these areas frequently because of a general lack of knowledge about the needed level of caution and the prevalence of gluten in restaurant kitchens.[2] If cooks are unaware of the severity of their guest's diet restrictions or of the important practices needed to limit cross-contamination, they can unknowingly deliver contaminated food. However, some restaurants utilize a of training program for their employees to educate them about the gluten-free diet.[3] The accuracy of the training varies. One good resource to find these safer restaurants is Find Me Gluten Free, an app and website that allows people following a gluten-free diet to rate the safety of different restaurants from their point of view and describe their experience to help future customers.

File:Gluten-free labeling.jpg
A common method for labeling gluten-free products at a grocery store is to label the item shelves with a large gluten-free symbol to attract the customers' attention.

Easily locating gluten-free items is one of the main difficulties in following a gluten-free diet. To assist in this process, many restaurants and grocery stores choose to label food items. Restaurants often add a gluten-free section to their menu, or specifically mark gluten-free items with a symbol of some kind. Grocery stores often have a gluten-free aisle, or they will attach labels on the shelf underneath gluten-free items. Though the food is labeled gluten-free in this way, it doesn't necessarily mean that the food is safe for those with gluten-related disorders, as a compilation of studies suggest.[4] See more information about the current regulations for food labeling in the designated section below.

Recommendation to get tested
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Common gluten-free brands
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Additional Evidence
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One specific study, for example, found that labeled gluten-free items often contain more gluten than the CODEX recommended amount.[4]

Bibliography

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References

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  1. ^ "Gluten May Be Lurking in 'Gluten-Free' Restaurant Food". Medscape. Retrieved 2021-03-23.
  2. ^ Verma, Anil K.; Gatti, Simona; Galeazzi, Tiziana; Monachesi, Chiara; Padella, Lucia; Baldo, Giada Del; Annibali, Roberta; Lionetti, Elena; Catassi, Carlo (2017/2). "Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy". Nutrients. 9 (2): 115. doi:10.3390/nu9020115. PMC 5331546. PMID 28178205. {{cite journal}}: Check date values in: |date= (help)CS1 maint: PMC format (link) CS1 maint: unflagged free DOI (link)
  3. ^ Mistry, Anahita; Tosto-Sheppard, Lianna (2020-06-01). "Food Allergen and Gluten Training and Awareness Among Restaurant Workers Serving Gluten-Free Foods". Current Developments in Nutrition. 4 (Supplement_2): 719–719. doi:10.1093/cdn/nzaa051_016. ISSN 2475-2991. PMC 7257391.{{cite journal}}: CS1 maint: PMC format (link)
  4. ^ a b Falcomer, Ana Luísa; Araújo, Letícia Santos; Farage, Priscila; Monteiro, Jordanna Santos; Nakano, Eduardo Yoshio; Zandonadi, Renata Puppin (2020-02-04). "Gluten contamination in food services and industry: A systematic review". Critical Reviews in Food Science and Nutrition. 60 (3): 479–493. doi:10.1080/10408398.2018.1541864. ISSN 1040-8398. PMID 30582343.