AEAS阅读训练 – Gluten-Free Restaurant Foods Are Often Mislabeled

Gluten-Free Restaurant Foods Are Often Mislabeled 

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, 32 percent, of gluten-free-labeled restaurant foods had a gluten-found result.” Benjamin Lebwohl, a gastroenterologist and epidemiologist at Columbia University.

His team got that one-third number by crowdsourcing data from 804 restaurant patrons, who used handheld gluten-testing devices to scan more than 5,600 restaurant food samples from across the U.S.

The devices can detect gluten at slightly lower levels than the maximum concentration the FDA allows for packaged foods—20 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 2 percent of all packaged food has detectable gluten of greater than 20 parts per million.”

The results are in the American Journal of Gastroenterology.

For those who need to avoid gluten for health reasons, Lebwohl has a few tips. “Food that was tested around dinnertime was more likely to have gluten 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.

A salad, for lunch, might be a safer bet.

无麸质食物常常被错误标志

现在很多餐馆的菜单上都有无谷蛋白的选项。问题是,许多菜肴根本就不是无谷蛋白的。

“大约三分之一,32%,无谷蛋白标签的餐馆食品有谷蛋白检测结果。”Benjamin Lebwohl,是哥伦比亚大学胃肠病学和流行病学家。

他的团队通过众包804名餐馆顾客的数据得出了三分之一这个数字。他们使用手持谷蛋白测试设备扫描了全美5600多家餐馆的食物样本。

该设备检测面筋的浓度略低于FDA允许的包装食品的最高浓度——百万分之20。所以数据中可能存在一些无害的假阳性。

但我们怀疑,考虑到这一比例如此之大,这显然是一个比包装食品更大的问题。在所有包装食品中,检测到面筋含量超过百万分之20的比例可能不到2%。”

该研究结果发表在《美国胃肠病学杂志》上。

对于那些出于健康原因需要避免食用谷蛋白的人,莱布沃有一些建议。“在晚饭前后测试的食物比当天早些时候的食物更有可能含有谷蛋白。”他说,还要避免所谓的无谷蛋白披萨和意大利面,这两种食物比其他食物更容易违规。超过一半的披萨和意大利面检测出含有谷蛋白。

午餐吃沙拉可能更保险。