Listen: Gluten-Free Restaurant Foods Are Often Mislabeled
"This is scientific Americans sixty seconds science. I'm Christopher Dodd yada a lot of restaurant menus these days. Have gluten free options. Problem is many of the dishes may not be gluten free at all about a third overall. Thirty two percent of gluten-free labeled restaurant foods had gluten found result Benjamin lead. Well, I guess renter. Allergist and epidemiologist at Columbia University. His team got that one third number by crowdsourcing data from eight hundred four restaurant patrons who used hand-held. Gluten testing devices to scan more than fifty six hundred restaurant food samples from across the US the devices can detect gluten it's slightly lower levels than the maximum concentration. The FDA allows for packaged foods twenty parts per million. So there could be some harmless, false positives in the data. But we suspect given that large proportion that this is clearly a bigger problem than in packaged food where probably less than two percent of all packaged food has detective. Able gluten of greater than twenty parts per million. The results are in the American journal of gastroenterology and for those who need to avoid gluten for health reasons level has these tips food that was tested around dinnertime was more likely to have gluten detected than food earlier in the day and avoid allegedly gluten free pizzas and pastas. He says which scored more violations than other dishes, more than half of all pizza and pasta dishes tested positive for gluten. So a salad for lunch might be a safer bet. Thanks for listening for scientific American sixty seconds science. I'm Christopher Don. Yata?"