Gluten in “gluten‐free” food from food outlets in Melbourne: a cross‐sectional study

Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

“…Previous studies have chiefly investigated the gluten content in commercially available gluten-free foods (certified or naturally gluten-free products) [ 14 , 15 , 16 , 17 , 18 , 19 ] and, occasionally, in food declared being gluten-free or expected (e.g., beans), served in restaurants or sold through food outlets and shops producing and selling directly to the consumer [ 9 , 20 , 21 , 22 ].…”

Celiac Disease: A Review of Current Concepts in Pathogenesis, Prevention, and Novel Therapies

“…The same gluten-specific T cell clonotypes persist in patients' blood and intestinal tissue up to several decades and share the same TCR gene use motifs in CeD patients from Norway, Finland and Australia ( 134 , 139 , 141 , 142 ). Their stability over such long periods of time may be maintained by ongoing gluten exposure as inadvertent gluten intake is common in CeD even when a strict gluten-free diet is attempted ( 143 , 144 ).…”

“…While healing is considered to be more complete and faster in children with CeD treated with a GFD one study showed 19% had persistent disease activity after 12 months on a GFD ( 214 ). Assuming enough time has elapsed on the GFD, persistent mucosal activity may be driven by ongoing, potentially intermittent, gluten exposure ( 143 ), such as that inadvertently consumed in contaminated meals when eating out ( 144 ). The challenge in maintaining adequately strict gluten exclusion and persistent disease activity is a major driver for research into new therapeutic approaches.…”

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

“…To the Editor : Recent Australian surveys of gluten content in gluten‐free labelled foods purchased from supermarkets or restaurants are reminders of the difficulties faced by patients with coeliac disease . Despite trying to adhere to a gluten‐free diet, significant inadvertent gluten exposure is common, leaving about 30% of patients with incomplete intestinal mucosal healing …”

“…In Australia, a “no detectable gluten” standard applies to food labelled gluten‐free. However, surveys published in the Journal reported detectable gluten in 14% of imported gluten‐free foods (0.5–1.1 parts per million [ppm]), in 9% of gluten‐free marketed restaurant foods in Melbourne (5.2 to > 80 ppm), and in 2.7% of “commonly purchased” gluten‐free foods (5–49 ppm), including foods manufactured in dedicated gluten‐free factories …”