K A S H R U T . C O M_©

October 11, 2018 from the IFT and Eventscribe:

"Research presented at a meeting of the American College of Gastroenterology suggests that approximately one-third of gluten-free foods sold in U.S. restaurants may contain trace levels of the substance."
"The researchers analyzed data from a portable gluten detection device (Nima), collected across the United States during an 18-month period by 804 users who opted to share results of their point-of-care tests. Each test included a date/time, food item, restaurant name and address, presence/absence of gluten-free label, and presence/absence of gluten. Data was sorted by region, time of day, median household income in the restaurant’s vicinity, restaurant genre, and food item. "