Study measures gluten in gluten-free labeled restaurant food

(Columbia University's Mailman School of Public Health) Even tiny amounts of gluten in foods are troublesome for people with celiac disease, and restaurants may be the hardest places to avoid the protein, finds a Columbia study. More than half of gluten-free pizza and pasta dishes in restaurants tested positive for the presence of gluten; about one-third of supposedly gluten-free foods had detectable gluten. Gluten-free pasta samples were positive in 51 percent of tests; gluten-free pizza contained gluten for 53 percent.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news