Gluten-Free Foods Cooked in Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross Contact

Introduction: Consumers with celiac disease are discouraged from eating fried foods cooked in shared fryers with wheat-containing foods at restaurants based on presumed gluten exposure. The purpose of the present study is to assess gluten levels of fries free of gluten-containing ingredients cooked...

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Detalles Bibliográficos
Autores principales: Thompson, Tricia, Lyons, Trisha Bury, Keller, Amy, Jaffe, Nancee, Emerson-Mason, Luke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8021893/
https://www.ncbi.nlm.nih.gov/pubmed/33834035
http://dx.doi.org/10.3389/fnut.2021.652039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8021893/
https://www.ncbi.nlm.nih.gov/pubmed/33834035
http://dx.doi.org/10.3389/fnut.2021.652039

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