Hold the Gluten!

• Project start date: 1 June 2009
• Project status: Completed
• Project type: Nutrition
• Discipline: Food marketing
• Author/s: Mr Rory Mannion, Western Region Public Analyst’s Laboratory, Galway
• Collaborator/s: Environmental Health Services, Health Services Executive, Northern Ireland District & Borough Councils

Research objective

The objective of this research was to:

• ascertain the level of awareness of dietary needs of coeliacs among restaurant industry staff
• determine the possibility of purchasing a gluten-free meal on request in a restaurant setting using methodology that is directly relevant to those with coeliac condition
• ascertain if the level of knowledge of coeliac condition and the response to a request for a gluten-free meal differ between those restaurants listed as Coeliac-friendly and those which are not listed 
• quantitatively analyse 300 restaurant meal samples for gluten using an approved laboratory methodology 
• inform the need for measures to augment awareness of coeliac condition in the restaurant industry.

Outputs

Research report

• Title: Hold the gluten!
• Publication date: 5 December 2010
• Summary: This project was designed to assess awareness of coeliac condition and to highlight the importance of providing gluten-free food. The survey showed that the vast majority of restaurants on the island of Ireland are able to accommodate a diner’s request for a gluten free meal. However, it also highlighted that often serious mistakes can still be made, even when customers are presented with gluten free choices in coeliac friendly restaurants. The research showed how vitally important it is that all staff are aware of the coeliac condition and the importance of gluten free food and the importance of good communication with coeliac customers.
• Findings:
  • The survey showed that the vast majority of restaurants on the island of Ireland are able to accommodate a diner’s request for a gluten-free meal.
  • However, it also highlighted that serious mistakes can still be made, even when customers are presented with’ gluten-free’ choices in ‘coeliac friendly’ restaurants.
  • Sixteen percent of the 260 meals sampled in the survey contained gluten and 0.5% were deemed unsatisfactory (they contained more than 200mg/kg of gluten). It is tempting to speculate that samples with low levels of gluten had been cross-contaminated, while those containing higher levels are more likely to contain some form of gluten in the ingredients.
• Recommendations:

  The research showed how vitally important it is that all staff are aware of the coeliac disease and other food allergies, and the importance of good communication with coeliac and food allergic customers.

  You can download the report below.