The DOI matches its Crossref record.
Gluten in “gluten‐free” food from food outlets in Melbourne: a cross‐sectional study
Overview
Integrity signals
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Cites
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Verification
Claims the paper makes
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?
Training on gluten-free diet in restaurant staff has shown to lower the risk of serving a meal with gluten cross-contact.
“For instance, training on gluten-free diet in restaurant staff has shown to lower the risk of serving a meal with gluten cross-contact (66).”
The prevalence of hazardous gluten content in products sold as gluten-free varies between studies in different countries: 6% in Australia, 10% in Ireland (the majority >100 mg/kg), and 0% in Italy.
“The prevalence of hazardous gluten content in products sold as gluten-free varies between studies in different countries: 6% in Australia(66), 10% in Ireland (67) (the majority >100mg/kg), 0% in Italy (60).”
In the USA and Australia, chain and fastfood restaurants/franchise businesses were less likely to serve meals with gluten cross-contact.
“In the USA and Australia, chain and fastfood restaurants/ franchise businesses were less likely to serve meals with gluten cross-contact (66,69).”
In countries where rigorous legislation is not in place, or that do not have the obligation to inform customers on allergens in foods, the prevalence of hazardous gluten cross-contact seems to be more prevalent than in the European Union.
“In countries where a rigorous legislation is not in place, or that do not have the obligation to inform customers on allergens in foods (65-68), the prevalence of hazardous gluten cross-contact seems to be more prevalent than in the European Union.”
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Cited by
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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
Metadata
- Authors
- Halmos, E. P., Di Bella, C. A., Webster, R., Deng, M., & Tye‐din, J. A.
- Affiliations
- The Royal Melbourne Hospital (AU)
- Coeliac Australia, Sydney, NSW
- City of Melbourne (AU)
- Cartovera, Adelaide, SA
- Royal Melbourne Hospital, Melbourne, VIC
- ORCID
- Halmos, Emma P
- Venue
- Medical Journal of Australia
- Publisher
- AMPCo
- Published
- 2018-05-28
- Volume
- 209
- Issue
- 1
- Pages
- 42-43
- ISSN
- 0025-729X (ISSN-L)
- 1326-5377
- OpenAlex
- W2805013847
- Cited by
- 20
- References
- 0
- Citations by year
- 2025: 1 · 2024: 4 · 2022: 3 · 2021: 5 · 2020: 2 · 2019: 2 · 2018: 3
- FWCI
- 2.90
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- The Medical Journal of Australia (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- gluten contamination, gluten-free foods, food outlets, food safety, celiac disease, Melbourne
- MeSH terms
- Cross-Sectional Studies, Glutens, Humans, Restaurants, Victoria, Nutrition Policy, Diet, Gluten-Free
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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