A newly launched study has reportedly found gluten in 32 % of restaurant foods marked gluten-free.
The study, revealed inside the American Journal of Gastroenterology, moreover found gluten in 53.2 % of pizzas and 50.8 % of pastas. Gluten may trigger excessive gastrointestinal factors for these with celiac sickness and should even damage the small intestine.
“We all want people to be vigilant, but not too worried,” Dr. Benjamin Lerner, who co-wrote the study, said, based mostly on USA Today. “If you have celiac disease or it’s harmful for you to ingest gluten, you should feel comfortable asking the waiter how things are prepared.”
The researchers examined the foods using a moveable machine often called a Nima that makes use of a small sample to detect gluten at ranges lower than 20 components per million.
Under a USDA laws, producers can label packaged foods with gluten underneath 20 components per million gluten-free. The laws does not apply to restaurant foods.