To the Editor: Recent Australian surveys of gluten content in gluten‐free labelled foods purchased from supermarkets or restaurants are reminders of the difficulties faced by patients with coeliac disease.1,2,3 Despite trying to adhere to a gluten‐free diet, significant inadvertent gluten exposure is common, leaving about 30% of patients with incomplete intestinal mucosal healing.4,5
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- 1. Halmos EP, Clarke D, Pizzey C, Tye‐Din JA. Gluten in “gluten‐free” manufactured foods in Australia: a cross‐sectional study. Med J Aust 2018; 209: 448–449. https://www.mja.com.au/journal/2018/209/10/gluten-gluten-free-manufactured-foods-australia-cross-sectional-study
- 2. Forbes GM, Dods K. Gluten content of imported gluten‐free foods: national and international implications. Med J Aust 2016; 205: 316. https://www.mja.com.au/journal/2016/205/7/gluten-content-imported-gluten-free-foods-national-and-international
- 3. Halmos EP, Di Bella CA, Webster R, et al. Gluten in “gluten‐free” food from food outlets in Melbourne: a cross sectional study. Med J Aust 2018; 209: 42–43. https://www.mja.com.au/journal/2018/209/1/gluten-gluten-free-food-food-outlets-melbourne-cross-sectional-study
- 4. Syage JA, Kelly CP, Dickason MA, et al. Determination of gluten consumption in celiac disease patients on a gluten‐free diet. Am J Clin Nutr 2018; 107: 201–207.
- 5. Lebwohl B, Murray JA, Rubio‐Tapia A, et al. Predictors of persistent villous atrophy in coeliac disease: a population‐based study. Aliment Pharmacol Ther 2014; 39: 488–495.
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