Gluten-free diet is preferred by a wide range of people as a lifestyle as well as celiac patients. According to studies, the interest in gluten-free foods is growing day by day. The increasing inclusion of products on quick-service restaurant menus indicates that the gluten-free bakery industry will expand into wider markets. It is noteworthy that dry and ready-made products such as gluten-free biscuits, crackers and cookies are consumed faster than other products.
BEWARE OF RISKS WITH GLUTEN-FREE PRODUCTS
Stating that the situation in question is similar in Turkey, Özgür Erdoğan said, “Among the diseases that require a gluten-free diet are Celiac Disease, Irritable Bowel Syndrome, Wheat Allergy, Dermatitis Herpetiformis and Non-Celiac Gluten Sensitivity. In addition to the increasing prevalence of gluten intolerance and celiac disease worldwide, the number of individuals who have made a gluten-free diet a lifestyle is also an important factor creating demand for gluten-free products. While this increases the product variety, it also brings some risks.”
CROSS CONTAMINATION RISK FIRST
Stating that cross-contamination is of vital importance especially for people who need to be fed gluten-free, Uzm. dit. İrem Erdem “Cross contamination (contamination) is defined as the contamination of microorganisms from any product at all stages of food from farm to table. Cross-contamination can be the transfer of microorganisms from a product to a food, or it can be in the form of microorganism or allergen contamination from food to food. There are no legal regulations to prevent cross-contamination, especially in places such as cafes, restaurants or dining halls that provide mass nutrition services. Inadequate sanitation processes, the use of shared equipment in the same products, insufficient staff knowledge and kitchen utensils can cause cross-contamination. Individuals who want to follow a gluten-free diet outside of the home may face such problems in general.
ATTENTION TO “THE ARTICLE MAY CONTAIN GLUTEN”
exp. dit. İrem Erdem pointed out that the risk is almost the same for packaged products, and said, “Even though it is made of a gluten-free material, the product can be exposed to gluten when it is produced in the same environment with gluten-containing food production lines. For this reason, it is important to write “may contain traces of gluten” in the last part of these types of products, while wheat, barley and rye are not written in the ingredients. In order to reduce the risk of cross-contamination to zero and to prevent this exposure, it is imperative that products with the phrase “gluten-free” are produced in different environments.