9% or 1-in-10 “gluten-free” foods sold at cafes and restaurants across Melbourne actually contained gluten, an undercover study has found.
Gastroenterologist Jason Tye-Din from the Walter and Eliza Hall Institute said gluten posed serious long-term health risks to people with coeliac disease. The disease — an allergy to gluten that causes damage to the intestine — affects approximately one in 70 Australians.
It has been suggested that improving training to staff about gluten-free food is an important step to ensure safe gluten-free food.
Gluten can be found in grains like wheat, rye, barley and oats. The foods included common menu items such as burgers, risottos and banana bread.
The researchers noted improvements in staff awareness, with franchised food outlets more likely to train staff and comply with food laws.
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