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A third of food suitable for coeliacs served in US restaurants. THE. They contain gluten


Things are not always as they tell us they are. During an investigative report produced by the youtuber CaseyNeistat in collaboration with Dr.. Rising and Dr Rusell. Xavier Pi-Sunyer New York Nutrition Obesity Research Center (NORC), and entitled as The truth behind the calorie labeling, It showed how big franchises like Starbucks or Chipotle were not entirely honest by providing calorie information about the products they sell, It is the true values ​​significantly higher.

In a society like the US where obesity is causing a real health crisis, we can not see these behaviors with good eyes.

Another similar case has just come to light during the presentation by the first author of the study, Benjamin Lerner Celiac Disease Center Medical Center Columbia University in New York (OF. UU.). The results were shown to an expert audience at the Annual Scientific Meeting of the American Institute of Gastroeneterología.

The main conclusion of the study is thundering: one out of three items labeled as gluten-free restaurants have, indeed, gluten.

This is a serious matter if possible, and that eating foods with gluten when suffering celiaquía It has adverse health effects immediately. In addition to compromising the health of diners, is called into question the popularity of local affected: an allergy by celiaquí is not very different from food poisoning.

To collect the data used in the research it has been used to crowdsourcing. Specifically, it has enjoyed the participation of users Nima, gluten portable detector developed by Why Labs. Along the 18 months, 804 colleagues conducted 5624 EE restaurants tests. THE. and collected information associated with each case (labeled, date, name of the restaurant, etc).

In total they were 4732 the analyzed items that were available informative labeling that characterized as gluten-free foods. The reality was very different. A 32.2% these foods containing protein itself problematic.

Once cataloged products in different food categories, the most likely items were not respecting the labeling pizzas and pasta, where incomprehensibly half of the food samples containing gluten (namely a 53.2% Y 50.8% respectively).

The scientific paper also highlighted two strange trends:

  • Detecting food contaminated with gluten is more likely dinners (34%) and rarer at breakfast (27.2%).
  • The restaurants in the western US. THE. They are less likely to contain items not suitable for celiacs compared to East Coast.

According to the first author, the issue requires immediate attention from producers, restauradores, consumers and bodies ensuring the welfare and public health: "It is a serious matter. approximately 1% of the US population. THE. It has celiac disease. For those patients, the existence of gluten in your diet can cause various symptoms: sickness, vomiting, diarrhea, abdominal pains... But it can also cause damage to their intestines'.

Discontent is not waiting between celiac Who known the news. They have seen their confidence in restaurants for celiac sufferers has plummeted the day in the morning.

"Yes, it is best to cook your own food from scratch or eat at the home of a very limited number of relatives and friends who have struggled to learn to keep your kitchen GF [gluten free]for a day", Crystal commented Hoecherl, school nurse, at the news.

"Just do not eat out. […] Avoid restaurants also removes excess salt, sugar and fat that keeps Americans medicated with diabetes pills, regulatory thyroid, hypotensive or statins', Dr she sentenced. Beth Hawkins.

Special dietary needs, whether due to food allergy, a health problem or a moral conviction, They are one more reason why a not inconsiderable portion of the population refuses to eat out.

A quick consultation on major search engines shows that maintain a healthy diet when eating at restaurants is a recurring concern.

What can be done to combat the idea that catering businesses do not ensure the health of its guests?

In the case of restaurants for celiacs it is simple. Benjamin Lerner believes that the cases detected by the analyzer Nima not correspond to an attempt to fool diners but actually is a cross contamination occurring when cooking food in the same space without gluten and those who do have.

A simple solution is train the kitchen staff for these contaminations do not occur or physically separate places where a and other meals are prepared. You can also make sense to completely avoid some usual suspects ingredients, as may be the case of carbohydrates from cereals. In some cases celiacs restaurants that are not run by people with the condition commit blunders, a real case we have known is to serve scrambled eggs and decorate them with a crisp toast over.

Waiters should also know in detail the menu, therefore as recommended Celiac Disease Foundation, diners with the condition should ask over and over again to make sure that the food they are asking not produce them food poisoning. Of course, This recommendation always starts with respect and education. The situation may require a good deal of patience from the template.

Special dietary needs of people affect small numbers, but still it is possible to capitalize on these needs, especially in large cities. A) Yes, in recent years we have witnessed the opening of many vegetarian restaurants, vegans, organic or specialty food dishes for coeliacs and diabetics. Niches little explored that may require a thorough study by the restaurateur interested.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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