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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    AWARENESS OF CELIAC DISEASE AND GLUTEN INTOLERANCE GROWING AMONG CHEFS AND PUBLIC


    Jefferson Adams

    Celiac.com 12/23/2011 - A research team recently sought to figure out the basic level of awareness of celiac disease and gluten sensitivity among the general public and trained and untrained chefs, and to compare dining habits of people with celiac disease and gluten-sensitivity to those of the general public.


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    Photo: CC--Thomas SlyIn face-to-face interviews, and via internet survey, researchers asked people about their knowledge of celiac disease and gluten sensitivity. They also asked people with celiac disease and gluten sensitivity about their dining habits, in addition to asking chefs about their levels of training and education.

    In all, the researchers surveyed 861 persons from the general public. They found that 47% had heard of celiac disease, 67% had heard of gluten sensitivity, and 88% had heard about peanut allergy.

    They surveyed 790 people with either celiac disease (82%, n=646), or gluten sensitivity (18% n=144).  The vast majority of respondents to the study were female, making up 83% of those with celiac disease, and 90% of those with gluten sensitivity.

    Those with celiac disease and gluten sensitivity were older than the general public respondents, 57% of the patients were over 45 years of age compared with just 32% of the general public respondents (p< 0.0001).

    The 200 chefs who were surveyed showed a much higher awareness of celiac disease, with 77% of chefs having heard about celiac disease compared to less than half of the general population. Interestingly, many more people in both groups had heard of gluten sensitivity, with 89% for chefs, and 67% for the general population, respectively.

    Still, the chefs, like the general public, had a tendency to underestimate celiac disease was underestimated by both chefs (56%) and the general public (69%) while peanut allergy was overestimated by 55% of the general public and 60% of chefs.

    People with celiac disease may not be surprised to learn that a large majority, 63% of the 790 following a gluten-free diet reported avoiding restaurants more, and eating take-out food much less often than the general public.

    One important finding was that the level of training had a great deal of impact on a chef's knowledge of celiac disease. Overall, trained chefs were much more likely to be familiar with celiac disease compared with untrained chefs (83% vs. 52%)

    Also, there was a direct connection between the average price of a meal and the likelihood that the chef was familiar with gluten-free concerns. The more expensive the restaurant, the more likely the chef was familiar with celiac disease and gluten-free concerns. Restaurants with an average check below $25 had a 64% rate of awareness, while the rate for restaurants with a check over $65 had a 94% awareness of gluten-free concerns (p<0.0001).

    In general, the survey team was impressed by what they saw as a fairly high degree of awareness of gluten-related concerns. Interestingly, both trained and untrained chefs were more likely to have heard of gluten sensitivity than of celiac disease.

    Most people with celiac disease avoid restaurants, and eat out the home far less often than the general public. Still, many do eat out, and they do so by making sure they get their needs met.

    The simple take away is that chefs are generally pretty aware of gluten-intolerance and celiac disease, and that chefs with better training and higher-end restaurants are more likely to deliver a gluten-free dining experience.

    As always, communication goes a long way toward ensuring a pleasant and successful restaurant experience for anyone with celiac disease. Knowing your needs, sharing your concerns, and asking your server and/or chef about their gluten-free options and preparation methods can go a long way toward a smooth gluten-free dining experience.

    Source:


    Image Caption: Photo: CC--Thomas Sly
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    Thanks so much for posting this. It was great to read this, as I am new to celiac disease and was concerned about this. Now, I can rest assured that I won't hesitate to ask about this when dining out.

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    Jefferson Adams
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    Jefferson Adams
    Celiac.com 09/02/2010 - About a quarter of people who suffer from celiac disease or gluten intolerance spend a decade or more complaining to doctors before receiving an accurate diagnosis, according to a poll conducted by Coeliac UK.
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    Source:

    The Daily Mail

    Jefferson Adams
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    Jefferson Adams
    Celiac.com 11/25/2011 - In solidarity with family members who have food allergies, many families enforce a voluntary ban on the food or foods in question. But is that an that a safe and advisable practice?
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    "You should not avoid any food because you can sensitize the body to that food," she said. "This could lead to an intolerance when you reintroduce the food. She cites wheat as another example, saying that people who "take wheat and gluten out of their diet suffer from bloating when they reintroduce bread." However, a number of prominent voice in the medical community strongly disagree with Normand.
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    Source:

    The Sunday Telegraph October 02, 2011

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    Tammy Rhodes
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
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    My following books will still be available at Amazon.com:
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    Jefferson Adams
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    Source:
    fdfworld.com

    Jefferson Adams
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764