Columbia University Medical Center, New York and San Francisco-based Nima Labs conducted a study to detect levels of gluten in gluten-free restaurant food. The Food and Drug Administration maintains a rule that packaged food labeled as gluten-free must contain less than 20 ppm of gluten. No such rule applies to actual food in restaurants.
Published in the American Journal of Gastroenterology, the study team found that items promoted as gluten-free included gluten in 32% of the items. Items with the highest levels of gluten detection included pizza (53%); pasta (51%); dinners included 34% while lunch 30% and breakfast 27%. It was noted that those with celiac disease must avoid gluten. Clearly restaurants in New York, NY are marketing gluten free but actually including gluten-based product.
The study involved 804 people performing 5,624 tests by using the Nima gluten detection service.
Benjamin Lebwohl, MD