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Celiac And Working In A Restaurant

smootb

By smootb
in Coping with Celiac Disease

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smootb Newbie
smootb
Posted

I have a question about celiac and working as a server in a restaurant. I have been on a mostly gluten free diet for over a year now, but I still experience seemingly random symptoms (brain fog, diarrhea, gas, bloating, constipation, anxiety, depression). One month ago I went on a completely gluten free diet and since I have felt SO much better except when I work. I work in a hotel in banquets and am exposed to bread products all day. I have very bad brain fog after work and have recently had 3 instances of severe abdominal pain followed by nausea, diarrhea/constipation, anxiety and depression when working. It can take me up to a week to feel "normal" again. If I am off of work for a few days, my brain fog disappears along with my gastrointestinal symptoms. I am going next week to get tested for the celiac gene to see if I may have it rather than just a gluten intolerance (which is what I thought the problem was for the last year). Is it really possible to get a reaction from just tiny amounts of gluten that I somehow am exposed to at work? Please help me to understand this better. I must figure out if I can continue to work in food service. Thank you!

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GlutenWrangler Contributor
GlutenWrangler
Posted

I think it's pretty clear that you need to get out of the food business. Your job is clearly affecting your health in a negative way, and it's just not worth it. To answer your question, it is more than possible that you're having a reaction from the gluten that you're exposed to at work. It is very common for this to happen to celiacs. Flour can stay in the air for days. It only takes a tiny amount to start a severe reaction.

It sounds like you do very well on the days that you're not working. So this proves that you are being exposed to gluten at work. This is a cycle that will not end. It may even get worse, depending on how much you work, what's being made, and the level of exposure.

I sincerely hope that you're able to get out of your current job, and find something new that doesn't involve gluten. Good luck with everything.

-Brian

silly-ack Newbie
silly-ack
Posted

A "mostly" gluten free diet is just as bad as a solid gluten diet as far as celiac desease goes, so it'd make sense that you have celiac disease rather than sensitivity since you got better since going completely gluten free. Maybe if you work in the back you could try a doctor's mask, and wash your hands constantly on the job, but overall it sounds like a good idea to look for a less dangerous occupation. Good luck!

CaraLouise Explorer
CaraLouise
Posted

I had to quit my job when I was working at a health cafe and fitness center due to the gluten exposure in the air.

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      Living or working in environments where gluten exposure is a constant risk can be incredibly challenging, especially when neurological symptoms are involved. For those with celiac disease or severe gluten-related disorders, airborne gluten (like flour dust in kitchens or shared workspaces) can trigger indirect exposure through inhalation or cross-contact, though true celiac reactions typically require ingestion. However, non-celiac gluten sensitivity (NCGS) or wheat allergy can sometimes cause airborne-triggered respiratory or neurological symptoms (e.g., headaches, brain fog, or even seizure-like episodes in rare cases). Your focal seizure could stem from chronic inflammation, vagus nerve irritation, or neuroglial activation if accidental ingestion occurred—but it’s also worth exploring PTSD-related responses if anxiety around exposure is severe. Many with celiac report delayed neurological symptoms (hours to days later), making it hard to pinpoint triggers. Since your family isn’t gluten-free, shared kitchens may pose risks (e.g., crumbs, toaster use, or cookware residue). Suggestions: Workplace Safety: If airborne flour was a factor, request accommodations (e.g., ventilation, PPE) under disability protections—though proving causality is tough. Medical Follow-Up: Push for neurological testing (EEG, MRI) to rule out other causes, and consider a gluten-free household trial to see if symptoms improve. It’s unfair you were let go without clearer answers. Keep documenting symptoms and exposures.
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