LAUSR

edical treatment of coeliac disease includes a lifelong strictly gluten-free diet and is compromised by exposure M to even small (milligram) amounts of gluten. Patients often report being accidentally exposed to glutenwhen dining out, but this has not been formally assessed in Australia. Understanding how often gluten is present in “gluten-free” food offered by food businesses, and the reasons why this occurs, are medically important, with implications for the food industry and its regulation.