Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease

Skolmowska, D., Głąbska, D., Guzek, D. and Vriesekoop, F. (2025) Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease. Nutrients, 17 (7). ISSN 2072-6643

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Abstract

Background/Objectives: Following gluten-free diet is challenging, due to risk of gluten cross-contamination. The study aimed to assess the non-cereal products gluten cross-contamination exposure risk in patients with coeliac disease. Methods: The study was conducted in a population of 699 Polish female members of the Polish Coeliac Society purchasing gluten-free products on-line (445 patients, 254 relatives). Participants were asked about frequency of buying and availability of gluten-free alternatives of non-cereal products characterized by the gluten cross-contamination risk (‘hidden’ gluten sources). Results: The most frequently bought non-cereal gluten-free alternatives of the ‘hidden’ gluten sources were baking powders, spices, side dishes, ice cream, chocolate and chocolate products, snack bars and candies. The caregivers often declared buying ‘often’ gluten-free baking powder, snack bars, chocolate and chocolate products, candies, ice cream, as well as often declared problems with the availability of gluten-free spices, chocolate and chocolate products, while patients often declared buying ‘often’ gluten-free beer, as well as often declared problems with its availability. The older respondents often declared buying ‘often’ gluten-free baking powder, while younger respondents often declared buying ‘often’ gluten-free chocolate and chocolate products, as well as often declared problems with the availability of gluten-free instant soups, and beer. The respondents living in small towns/villages often declared problems with the availability of gluten-free powder sauces. The respondents not purchasing in hypermarkets often declared buying ‘often’ gluten-free baking powder, spices, candies. The respondents who most often purchased gluten-free products often declared problems with the availability of gluten-free side dishes, chocolate and chocolate products. Conclusions: The majority of patients diagnosed with coeliac disease do not buy a number of gluten-free alternatives of the ‘hidden’ gluten sources, so they may be prone to gluten exposure, due to non-cereal products’ gluten cross-contamination risk.

Item Type:	Article
Keywords:	coeliac disease, gluten, cross-contamination, exposure, gluten-free products, availability, consumers
Divisions:	Harper Food Innovation
Depositing User:	Miss Anna Cope
Date Deposited:	04 Jun 2025 09:35
Last Modified:	04 Jun 2025 09:35
URI:	https://hau.repository.guildhe.ac.uk/id/eprint/18223

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