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Easily locating gluten-free items is one of the main difficulties in following a gluten-free diet. To assist in this process, many restaurants and grocery stores choose to label food items. Restaurants often add a gluten-free section to their menu, or specifically mark gluten-free items with a symbol of some kind.
Pages in category "Gluten-free diet" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. ...
A gluten-free casein-free diet (GFCF diet), also known as a gluten-free dairy-free diet (GFDF diet), is a diet that does not include gluten (found most often in wheat, barley, and rye), and casein (found most often in milk and dairy products).
In the European Union, all prepackaged foods and non-prepacked foods from a restaurant, take-out food wrapped just before sale, or unpackaged food served in institutions must be identified if gluten-free. [89] "Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less ...
Between 2 and 10% of gluten sensitive individuals are also sensitive to oats, but it is not clear how much of this is due to contamination of triticeae seeds in oats or allergic responses (versus intolerance). Therefore, when broadly applied the designation of gluten-free applies to foods bearing the seed storage proteins derived from Triticeae.
The implementing regulation also clarifies how consumers are to be informed of the difference between foods that are naturally free of gluten and products that are specially formulated for gluten-intolerant persons. [80] Recognition of gluten-free packaged foods is facilitated by the crossed-grain symbol, representing a crossed ear of wheat ...
[96] [97] The only known effective treatment is a strict lifelong gluten-free diet. [96] While coeliac disease is caused by a reaction to wheat proteins, it is not the same as a wheat allergy . [ 96 ] [ 97 ] Other diseases triggered by eating wheat are non-coeliac gluten sensitivity [ 97 ] [ 98 ] (estimated to affect 0.5% to 13% of the general ...
FooDB (The Food Database) is a freely available, open-access database containing chemical (micronutrient and macronutrient) composition data on common, unprocessed foods. [1] It also contains extensive data on flavour and aroma constituents, food additives as well as positive and negative health effects associated with food constituents. The ...
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