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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. The 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. 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: Eur J Gastroenterol Hepatol. 2014 Nov;26(11):1228-33. doi: 10.1097/MEG.0000000000000166.

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. In 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: http://www.journals.elsevierhealth.com/periodicals/yeclnm/article/PIIS1751499111000527/fulltext