No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Are Chefs Finally Coming Around on Gluten-free Issues?

Celiac.com 05/07/2015 - Are chefs are improving their awareness of gluten-related disorders? That's one of the questions addressed in a new 10-year follow-up study in the UK.

Photo: CC--Charles HaynesThe study was conducted by a team of researchers headed by I. Aziz of the Department of Gastroenterology in Royal Hallamshire Hospital at Sheffield Teaching Hospitals in Sheffield, UK. The team also included M.A. Karajeh, J. Zilkha, E. Tubman, C. Fowles, and D.S. Sanders.

The team set out to measure any changes in awareness of gluten-related disorders among the general public, and among chefs. To do so, they compared results from face-to-face questionnaires on celiac disease and gluten sensitivity on the general public and chefs based in Sheffield, UK. The survey was conducted in 2003, and repeated in 2013. They compared the results from the 265 chefs in 2013 against results from the 322 chefs in 2003.

Whereas in 2003 the public were significantly more aware of gluten-related disorders than chefs, by 2013, rates of awareness in the groups were about equal. The 2003 group was 85% male, with a mean age 37.6 years old. The second group was younger at 27.1 years, on average, and more evenly mixed, with 38% women.

Ads by Google:

Overall, the results showed a significant increase in chefs' awareness of gluten-related disorders from the years 2003 to 2013. Awareness of celiac disease had risen from a dismal 17.1% in 2003 to a respectable 78.1% in 2013 (adjusted odds ratio (AOR) of 12.5; 95% CI 7.9-19.6). For Gluten Sensitivity, awareness had climbed from a mere 9.3% in 2003 to 87.5% in 2013 (AOR 65.7; 95% CI 35.4-122; P<0.001).

The survey also showed that 44% of the public and 40% of chefs (P=0.28) properly recognized the official gluten-free symbol.

There has been a marked increase in both the public's and chefs' awareness of gluten-related disorders. Hopefully, this awareness will translate into better, safer gluten free offerings for people with celiac disease and gluten-sensitivity.

Find further reading, including hard numbers from the survey, in the European Journal of Gastroenterology and Hepatology.

Source:

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



2 Responses:

 
Luann
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 May 2015 8:38:02 AM PDT
Interesting. Thank you.

 
Judy
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
18 May 2015 6:53:38 PM PDT
Good Chefs may be more aware, however don't think most restaurant cooks take gluten free seriously. I have been glutened twice in a month by being served the wrong food which I could not detect until too late. I have celiac disease and state so when ordering.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I am going through the diagnosis stage as well. My family has strong history for celiac disease, and while I always had discomfort and other symptoms ( some of which i didnt know about) I wasn't tested until recently because I was DEATHLY afraid of needles. The results are highly positive but I a...

Hi Everyone! Thank you for all your responses! This site is so helpful and I appreciate everyone who replied to my post. I was able to get an earlier appt with Maureen Leonard who was absolutely wonderful like you all said and after more testing and even a genetics test, my son now has a diag...

Are you substituting something for the PPI? I'm not sure what meds will mix well with it, but you could ask the pharmacy or Dr. for advice on what might work. I'm thinking you stopped something that may be helping in some ways, and are now allowing your symptoms to return. If so, it makes ...

Read our Newbie 101 here:

I have a friend with MS, another with breast cancer and a third with RA. At the same age my only problem is I cannot eat gluten! So when I start getting frustrated about food I think about that and how lucky I truly am. Once you get in the swing of it it gets easier and then you start to feel ...