The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index; none of the 5 sources its claims cite is checked for support yet.
Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest
Open accessOverview
Integrity signals
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Cites
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Verification
Claims the paper makes
0 of 5 cited sources checked · 0 supported · 0 flagged
- Findingown data
Control samples of gluten-free pasta, bread, and cupcakes all measured below the assay's detection limit.
“Control samples of GF pasta, bread, and cupcakes all tested below the limit of detection.”
Quote in the paperSubstantial claim - Findingown data
Using a shared toaster did not lead to gluten transfer above 20 ppm.
“Toasting in a shared toaster was not associated with gluten transfer above 20ppm;”
Quote in the paperSubstantial claim - Findingown data
Washing pasta under running tap water lowered its gluten content below 20 ppm.
“Rinsing pasta under running tap water reduced gluten content to less than 20 ppm.”
Quote in the paperSubstantial claim - Findingown data
Only two of twenty-eight cupcake samples exceeded 20 ppm.
“only 2/28 tested >20ppm.”
Quote in the paperSubstantial claim - Findingown data
The four toasted samples with detectable gluten had levels between 5.1 and 8.3 ppm.
“the four samples with detectable gluten had levels ranging only from 5.1 ppm to 8.3 ppm gluten.”
Quote in the paperSubstantial claim
- Findingown data
Twenty-eight of thirty cupcake samples showed detectable gluten transfer.
“Although 28/30 cupcake samples had detectable gluten transfer,”
Quote in the paperSubstantial claim - Findingown data
After cooking gluten-containing pasta, rinsing pots with water alone prevented detectable gluten transfer as well as scrubbing with soap and water did.
“Rinsing pots with water alone after cooking gluten-containing pasta was as effective as scrubbing with soap and water to prevent detectable gluten transfer.”
Quote in the paperSubstantial claim - Findingown data
Every pasta sample cooked in water previously used for gluten-containing pasta contained detectable gluten, ranging from 33.9 to 115.7 ppm.
“Gluten was detected in all pasta samples cooked in water used for gluten-containing pasta (33.9ppm to 115.7ppm).”
Quote in the paperSubstantial claim - Findingown data
All three methods for washing the knife removed gluten effectively.
“All three knife washing methods were effective in removing gluten.”
Quote in the paperSubstantial claim - Findingown data
Of the rinsed pasta samples, the two with detectable gluten contained 5.1 ppm and 17.5 ppm.
“The two samples with detectable gluten had only 5.1 ppm and 17.5 ppm gluten.”
Quote in the paperSubstantial claim - Premisecitation
Miller et al demonstrated that keeping a 2 meter distance from wheat flour and practicing good hygiene allowed gluten-free and gluten-containing meals to be prepared at the same time.
“In addition, Miller et al showed that a 2 meter radius from wheat flour and good hygiene practices facilitated simultaneous preparation of GF meals alongside gluten-containing ones6.”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [6] Miller, 2016, J Food Prot source
- Interpretationown data
Washing with water may readily reduce the risk of gluten cross-contact.
“Moreover, the risk may be readily mitigated by washing with water.”
Quote in the paperSubstantial claim - Premisecitation
Studerus et al reported that dedicated kitchen equipment or preparation areas for gluten-free foods may be unnecessary when appropriate cleaning methods are consistently used.
“In a small study, Studerus et al also found that dedicated kitchen equipment or preparation areas for GF foods may be unnecessary if appropriate cleaning methods are consistently employed5.”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [5] Studerus, 2018, J Food Prot source
- Interpretationown data
Using a knife that had cut frosted gluten-containing cupcakes to cut gluten-free cupcakes led to low-level gluten transfer, even when icing with visible crumbs stuck to the knife.
“Cutting cupcakes with a knife used to cut frosted gluten-containing cupcakes was associated with low-level gluten transfer even when crumbs were visible on the icing adhered to the knife.”
Quote in the paperSubstantial claim - Interpretationown data
Rinsing pots with clean water or scrubbing them with soap and water before cooking gluten-free pasta in fresh water may be a safer option.
“Alternatively, simply rinsing pots with clean water or scrubbing with soap and water before cooking GF pasta in fresh water may be a safer approach.”
Quote in the paperSubstantial claim - Interpretationown data
Some kitchen activities may carry less gluten cross-contact risk than people commonly assume.
“Some kitchen activities may pose less of a risk of cross-contact with gluten than is commonly believed.”
Quote in the paperSubstantial claim- Rests on an assumption: The three tested scenarios—cooking pasta, toasting bread, and slicing cupcakes—are representative of typical home kitchen cross-contact situations.
- Interpretationown data
For celiac patients, preparing gluten-free foods in the same space as gluten-containing foods might not carry the level of risk that diet guides imply.
“Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest”
- Also stated in: § DISCUSSION · hedged
“Some kitchen activities may pose less of a risk of cross-contact with gluten than is commonly believed.”
Quote in the paperSubstantial claim- Rests on an assumption: The three tested scenarios—cooking pasta, toasting bread, and slicing cupcakes—are representative of typical home kitchen cross-contact situations.
- Also stated in: § DISCUSSION · hedged
- Probably not a substantial claim. 7
- It may state two separate claims as one. 6
Probably not a substantial claim. The paper’s conclusions may not depend on it.
Study design and conductnone givenThe study used subsampling of homogenized foods.
“subsampling of homogenized foods,”
Quote in the paperNot a substantial claimIt may state two separate claims as one.
Interpretationown dataGluten transfer from a shared toaster was minimal, even though gluten-containing crumbs were visibly present in the toaster pans.
“Surprisingly, gluten transfer using a shared toaster was minimal, even with visible accumulation of gluten-containing crumbs in the toaster pans.”
Quote in the paperSubstantial claimIt may state two separate claims as one.
PremisecitationThose recommendations rest on expert consensus and have little supporting data.
“These recommendations are based upon expert consensus with scant data to support them5.”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [5] Studerus, 2018, J Food Prot source
Probably not a substantial claim. It may state two separate claims as one.
PremisecitationDiet guides from professional societies, hospitals, and advocacy groups advise using dedicated toasters to avoid gluten cross-contact and disagree about whether dedicated utensils are needed.
“GF diet guides published by professional societies, hospitals, and advocacy organizations suggest using dedicated toasters to prevent cross-contact with gluten and have conflicting recommendations regarding the need for dedicated utensils, leading to confusion for patients 3,4.”
Quote in the paperSubstantial claim0 of 2 sources checked- cites [3]
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites [4] Guandalini S, et al. https://www.cureceliacdisease.org/wp-content/uploads/CdC_Essentials_Guide_EBOOK_2018.02.05.pdf.
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
It may state two separate claims as one.
Interpretationown dataAmong the three tested scenarios, cooking gluten-free pasta in shared water carried the greatest risk, with all samples exceeding 20 ppm.
“Of the three scenarios tested, cooking GF pasta using shared water was the riskiest, resulting in gluten levels greater than 20 ppm in all samples tested.”
Quote in the paperSubstantial claimProbably not a substantial claim. It may be too vague to check against evidence. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
Interpretationnone givenCross-contact will inevitably differ across kitchen environments.
“Cross-contact will inevitably vary in different kitchen environments.”
Quote in the paperNot a substantial claimProbably not a substantial claim. The paper’s conclusions may not depend on it.
Study design and conductown dataThe study had a small sample size.
“Acknowledged limitations of our study include small sample size,”
Quote in the paperNot a substantial claimProbably not a substantial claim.
Study design and conductnone givenGluten content was measured with an R5 sandwich ELISA that has a limit of detection of 5 ppm.
“Gluten content was assayed using an R5 sandwich ELISA (R7001, R-Biopharm, Darmstadt, Germany) which has a limit of detection of 5 ppm gluten by Bia Diagnostics (Colchester, Vermont).”
Quote in the paperSubstantial claimProbably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
Study design and conductnone givenThe study used a sandwich ELISA rather than a competitive ELISA, which can detect hydrolyzed gluten.
“use of sandwich rather than competitive ELISA which is able to detect hydrolyzed gluten.”
Quote in the paperNot a substantial claimIt may state two separate claims as one.
Interpretationown dataRinsing the pasta may reduce the risk of gluten cross-contact, as it brought gluten levels below 20 ppm.
“The risk of gluten cross-contact may be mitigated by rinsing the pasta, which reduced gluten content to less than 20 ppm.”
Quote in the paperSubstantial claimProbably not a substantial claim. The paper’s conclusions may not depend on it.
Study design and conductnone givenSamples were individually packaged with randomized sample numbers.
“Samples were individually packaged in plastic bags with randomized sample numbers.”
Quote in the paperNot a substantial claim
The paper relies on this without support.
Many celiac patients eat gluten-free food prepared in home kitchens alongside gluten-containing foods.
“Many patients with CD eat GF food prepared in a home kitchen alongside gluten-containing foods.”
The paper relies on this without support.
The three tested scenarios—cooking pasta, toasting bread, and slicing cupcakes—are representative of typical home kitchen cross-contact situations.
“Three scenarios were developed to assess gluten transfer and efficacy of washing methods during food preparation: (1) cooking pasta, (2) toasting bread, and (3) slicing cupcakes.”
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
A dedicated gluten-free zone may be more important than dedicated equipment because washing kitchen utensils and pots with soap and water or water alone is sufficient to remove gluten.
“A dedicated gluten-free zone may be more important than dedicated equipment as washing kitchen utensils and pots with soap and water or water alone is sufficient to remove gluten(15).”
From A Quantitative Assessment of Gluten Cross-Contact in the School Environment for Children with Celiac Disease (2020) · cites this paper as [15]
The Results report that rinsing pasta pots with water alone was as effective as scrubbing with soap and water in preventing detectable gluten transfer, and that all three tested knife-cleaning methods removed gluten. The paper does not establish that a dedicated gluten-free zone is more important than dedicated equipment; its Discussion instead says that dedicated equipment or preparation areas may be unnecessary with consistent cleaning. (LLM, conf=0.87)
Experimental — accuracy not yet measuredWashing hands with water, water and soap or wet wipes effectively removes gluten residues.
“Washing hands with water, water and soap or wet wipes effectively removes gluten residues (61).”
From Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease. (2024) · cites this paper as [61]
The Methods (Slicing a Cupcake; page not provided) describe cleaning a knife with soap and water, running water, or an antibacterial hand wipe. The Results say all three knife-cleaning methods effectively removed gluten. The paper did not test washing hands, so the claim extends the finding to a different surface. (LLM, conf=0.85)
Experimental — accuracy not yet measured
Citations
Cites
Wolf, R. L., Lebwohl, B., Lee, A. R., Zybert, P., Reilly, N. R., Cadenhead, J., Amengual, C., & Green, P. H. R. (2018) · Digestive Diseases and Sciences · doi:10.1007/s10620-018-4936-4 · Cited by 206
Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction?
Studerus, D., Hampe, E. I., Fahrer, D., Wilhelmi, M., & Vavricka, S. R. (2018) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-17-383 · Cited by 29
Catering Gluten-Free When Simultaneously Using Wheat Flour
Miller, K., Mcgough, N., & Urwin, H. (2016) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-15-213 · Cited by 26
Flagged first, then by citations
Research works printed but not linked: 1
- 2008, Codex Stan, 3
Cited by
Sorted by citations
Felber, J., Schümann, M., Bläker, H., Fischbach, W., Koletzko, S., Laass, M. W., Lachmann, N., Lorenz, P., Lynen, P., Reese, I., et al. (2022) · Zeitschrift für Gastroenterologie · doi:10.1055/a-1741-5946 · Cited by 54
Guennouni, M., Admou, B., El khoudri, N., Bourrhouat, A., Zogaam, L. G., Elmoumou, L., & Hilali, A. (2022) · British Journal of Nutrition · doi:10.1017/s0007114521002488 · Cited by 44
Nutrition Assessment and Management in Celiac Disease
Pinto-Sánchez, M. I., Blom, J.-J., Gibson, P. R., & Armstrong, D. (2024) · Gastroenterology · doi:10.1053/j.gastro.2024.02.049 · Cited by 40
Luque, V., Crespo‐Escobar, P., Hård af Segerstad, E. M., Koltai, T., Norsa, L., Roman, E., Vreugdenhil, A., Fueyo‐Díaz, R., & Ribes‐Koninckx, C. (2024) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1002/jpn3.12079 · Cited by 44
Impact of a Child’s Celiac Disease Diagnosis and Management on the Family
Russo, C., Wolf, R. L., Leichter, H. J., Lee, A. R., Reilly, N. R., ZYBERT, P. A., Green, P. H. R., & Lebwohl, B. (2020) · Digestive Diseases and Sciences · doi:10.1007/s10620-020-06316-0 · Cited by 28
“In fact, a recent study demonstrated that gluten transfer from pots, toasters, and knives may not be as risky as previously thought [33].”
BackgroundGluten cross-contact from common food practices and preparations
Parsons, K., Brown, L., Clark, H., Allen, E., McCammon, E., Clark, G., Oblad, R., & Kenealey, J. (2021) · Clinical Nutrition · doi:10.1016/j.clnu.2020.10.053 · Cited by 23
Weisbrod, V. M., Silvester, J. A., Raber, C., Suslovic, W., Coburn, S. S., Raber, B., McMahon, J., Damast, A., Kramer, Z., & Kerzner, B. (2020) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0000000000002588 · Cited by 20
Self-citationRisk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review
Damasceno, R. P. B., Zandonadi, R. P., Mendes, M. M., Cunha, L. C., Raposo, A., Teixeira‐Lemos, E., Chaves, C., & Farage, P. (2024) · Nutrients · doi:10.3390/nu16081198 · Cited by 24
“As for using a knife to slice cupcakes, all three cleaning methods (washing with soap and water, just rinsing under running water or cleaning with antibacterial wipes) demonstrated satisfactory results in terms of the risk of cross-contact [36].”
BackgroundMethodThe use of peripheral blood mononuclear cells in celiac disease diagnosis and treatment
Kurki, A., Kemppainen, E., Laurikka, P., Kaukinen, K., & Lindfors, K. (2020) · Expert Review of Gastroenterology & Hepatology · doi:10.1080/17474124.2021.1850262 · Cited by 18
Dietary assessments in individuals living with coeliac disease: key considerations
Lee, A. R., Dennis, M. D., Lebovits, J., Welstead, L. A., Verma, R., Therrien, A., & Lebwohl, B. (2024) · Journal of Human Nutrition and Dietetics · doi:10.1111/jhn.13380 · Cited by 15
Carboxymethyl cellulose and psyllium husk in gluten-free pasta
Faheid, S., Rizk, I., Kishk, Y. F. M., Ragab, G. H., & Mostafa, S. (2022) · Foods and raw materials · doi:10.21603/2308-4057-2022-2-540 · Cited by 9
Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet
Przybylska, A., Chrustek, A., Sperkowska, B., et al. (2022) · Molecules · doi:10.3390/molecules27196165 · Cited by 9
“gives hope to patients on a GFD that foods may not always be as risky for celiac patients as dietary guides suggest [47].”
BackgroundCeliac Disease, Gluten Sensitivity, and Diet Management
Wall, E., & Semrad, C. E. (2024) · Current Gastroenterology Reports · doi:10.1007/s11894-024-00931-x · Cited by 12
Can We Cross Off Common Kitchen Practices as Causes of Gluten Cross-Contact?
McDonald, B. D., & Kupfer, S. S. (2019) · Gastroenterology · doi:10.1053/j.gastro.2019.11.011 · Cited by 7
Going Beyond Gluten-Free: a Review of Potential Future Therapies for Celiac Disease
Sparks, B. A., Hill, I. D., & Ediger, T. R. (2021) · Current Treatment Options in Pediatrics · doi:10.1007/s40746-020-00217-0 · Cited by 7
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“However, this kind of diet can be accompanied with some disadvantages including a negative impact on quality of life, psychological problems [2], nutritional deficiencies, metabolic syndrome, cardiovascular diseases, and often severe constipation [3].”
BackgroundPushing the Gluten‐free Envelope
Stahl, M. G., Mehta, P., Liu, E., et al. (2020) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0000000000002614 · Cited by 3
“This article parallels the authors’ recent publication in Gastroenterology that examined cross-contact in common food preparation scenarios and suggested that the use of a shared toaster, knife, and pot with adequate cleaning practices may be safe for children with celiac disease on a gluten-free diet (10).”
BackgroundEverything That Must Be Known About the Relationship of Gluten to Human Health
Sario, F. D., Monachesi, C., Verma, A. K., & Catassi, C. (2023) · Springer eBooks · doi:10.1007/978-3-031-28344-4_1 · Cited by 3
Treatment of gluten-related disorders
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Understanding cross-contamination in a gluten-free diet: A scoping review
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Öcal, H. Y., & Özel, H. G. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1707584 · Cited by 2
Was ist gesichert in der Therapie der Zöliakie?
Studerus, D., & Schümann, M. (2023) · Die Innere Medizin · doi:10.1007/s00108-023-01621-y · Cited by 2
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The Dietitian Role in Celiac Disease
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“Während des Zweiten Weltkriegs machte der Arzt Willem K. Dicke die Beobachtung, dass sich Patienten mit chronischer Diarrhö besserten, wenn in Zeiten der Nahrungsmittelknappheit Brot durch nichtweizenhaltige Lebensmittel wie Kartoffeln ersetzt wurde.”
Background(2023) · Evidence-Based Practice · doi:10.1097/ebp.0000000000001999
Was ist gesichert in der Therapie der Zöliakie?
Studerus, D., & Schümann, M. (2024) · Schweizer Gastroenterologie · doi:10.1007/s43472-024-00133-w
Are French fries a risk to celiac consumers? A study in burger restaurants from Goiânia/Brazil
Damasceno, R. P. B., Zandonadi, R. P., Nakano, E. Y., Cunha, L. C., Raposo, A., Alturki, H. A., & Farage, P. (2024) · LWT · doi:10.1016/j.lwt.2024.116769
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“A small number of recent studies have shown minimal gluten transfer (defined as less than 20 ppm gluten) when shared wooden spoons, colanders, knives, or toasters are used to prepare GF and gluten‐containing foods [34, 35].”
InfluentialMpakosi, A., Cholevas, V., Cholevas, S., Pastrikou, A., Fragkiadaki, A. I., Tziraki, F., Vogiatzis, I., Lianou, A., Tzouvelekis, I., Rallis, T., et al. (2026) · Nutrients · doi:10.3390/nu18183042
“When gluten-containing products (such as standard pizza or breaded chicken pieces) are baked uncovered next to gluten-free products, forced air circulation carries microscopic gluten particles and airborne flour dust directly onto safe foods [30].”
Influential
Metadata
- Authors
- Weisbrod, V. M., Silvester, J. A., Raber, C., McMahon, J., Coburn, S. S., & Kerzner, B.
- Affiliations
- Children's National (US)
- Boston Children's Hospital (US)
- Corresponding author
- Weisbrod, Vanessa M.
- Venue
- Gastroenterology
- Publisher
- Elsevier BV
- Published
- 2020-01
- Volume
- 158
- Issue
- 1
- Pages
- 273-275
- ISSN
- 0016-5085 (ISSN-L)
- PMC
- PMC6917866
- OpenAlex
- W2975130855
- Cited by
- 33
- References
- 3
- Citations by year
- 2026: 4 · 2025: 2 · 2024: 8 · 2023: 3 · 2022: 4 · 2021: 5 · 2020: 5
- FWCI
- 3.64
- Type
- journal article
- Language
- en
- Open access
- green
- europepmc.org
- Locations
- Gastroenterology (publishedVersion)
- PubMed (publishedVersion)
- Europe PMC (PubMed Central) (acceptedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Institute of Diabetes and Digestive and Kidney Diseases
- Fondazione Celiachia
- National Institutes of Health (K23DK119584)
- Topics
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- celiac disease, gluten-free foods, home cooking, gluten-containing foods, Codex Alimentarius, gluten exposure, dietary risk, quality of life
- MeSH terms
- Food Ingredients, Celiac Disease, Food Contamination, Glutens, Humans, Guidelines as Topic, Food Industry, Diet, Gluten-Free
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