Awareness of coeliac disease and the gluten status of ‘gluten‐free’ food obtained on request in catering outlets in Ireland

Abstract

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. 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.

Change in awareness of gluten-related disorders among chefs and the general public in the UK

“…A recent Irish study noted that staff acknowledgement, gluten-free notices, signs and menu were not an absolute guarantee of risk-free dining [28]. Of the 258 premises visited throughout Ireland, 260 food samples were purchased on the assurance that it did not/probably did not contain gluten.…”

Symptomatic suspected gluten exposure is common among patients with coeliac disease on a gluten‐free diet

“…Inaccurate or incomplete labelling of food ingredients, cross‐contact with gluten‐containing foods and the need to rely upon others to help determine if food is safe may all lead to gluten ingestion. Awareness of the intricacies of a gluten‐free diet is sub‐optimal, even among chefs and food industry workers and foods which are represented as gluten‐free may contain clinically significant amounts of gluten …”

“…Awareness of the intricacies of a gluten-free diet is sub-optimal, even among chefs and food industry workers 2 and foods which are represented as gluten-free may contain clinically significant amounts of gluten. [3][4][5] Based upon patient self-report, ingestion of gluten by persons trying to follow a gluten-free diet appears to be fairly common. In cross-sectional studies, up to 50% of patients with coeliac disease trying to follow a gluten-free diet report consuming gluten, either intentionally or unintentionally, 6, 7 and a similar proportion may have persistent mucosal damage.…”

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

“…This happened in the case of the obligation to provide information on allergens which is also in relation to the meals in gastronomy [7]. A few years ago, e.g., 10% of meals sold in Ireland catering establishments as "gluten free" contained some gluten as stated by some authors [8,9]. As illustrated by Müller et al [3], some large caterers offered a range of meals in accordance with current nutritional recommendations or environmentally friendly dishes.…”