Gluten-Free Foods Cooked in Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross Contact

Introduction: Consumers with celiac disease are discouraged from eating fried foods cooked in shared fryers with wheat-containing foods at restaurants based on presumed gluten exposure. The purpose of the present study is to assess gluten levels of fries free of gluten-containing ingredients cooked...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Tricia Thompson, Trisha Bury Lyons, Amy Keller, Nancee Jaffe, Luke Emerson-Mason
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-03-01
Subjects:	gluten wheat cross contact shared fryers competitive R5 ELISA
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2021.652039/full