1 to 40 gluten-free foods contain gluten

The study published in Medical Journal of Australia tested 256 gluten-free foods most commonly purchased in Australia, indicating that nearly 3% did not meet the national food standard.

The study found that gluten-free pasta contained more than three milligrams of gluten in a single standard serving.

"This could have a detrimental impact on patients with celiac disease if it was consumed frequently," said lead researcher, Dr. Jason Tye-Din, at news.com.au.

Research has shown that many of the gluten-containing samples contain it at concentrations low enough that the consumer is not threatened.

But Dr. Tye-Din, head of celiac research at Walter and Eliza Hall, said it showed that many patients' concerns that their food might be contaminated were legitimate.

"There are still a lot of problems with allergy labeling problems," he said.

"For the moment, the risk is not well indicated on the label. Rather, it is a legal warning that only adds to the confusion for consumers. "

He said these findings raised concerns not only for people with celiac disease and gluten allergies, but also for those with other forms of food allergies.

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A survey conducted by the University of Melbourne found that in over 60% of cases where consumers had an allergic reaction to packaged foods, the alleged allergen was not included in the ingredients.

Lead author, Dr. Giovanni Zurzolo, said that the results of Walter and Eliza Hall's study were "not surprising" and showed that the food industry did not control the contamination.

"The industry is passing on the risk to the consumer," said the University of Melbourne Postdoctoral Researcher on Global Health and Lung Disease.

Potential allergens must be declared on the labels of Australian food products when they are present as ingredients or as components of food additives or processing aids.

However, it is a voluntary code and statements such as "may contain traces" or "may be present" are commonly used.

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People suffering from life-threatening allergies must then decide whether they should stand apart, based on the warning label.

Dr. Zurzolo said in previous surveys that he discovered that nearly 60% of items sold in supermarkets contained warnings, but when tested, 93% revealed "no detectable traces."

"I think the whole issue of labeling is poorly managed and poorly controlled," he said.

Dr. Tye-Din of Walter and Eliza Hall said that this type of labeling did not accurately reflect the risk of contamination.

"Something better needs to be done to give consumers the right choices," he said.

Companies respond badly

Stephanie Dellios 25, a graphic designer from Melbourne who was diagnosed with celiac disease at age 15, said she was shocked by the fact that gluten-free foods are sold with gluten.

"You expect everything to be tested and managed properly," she said.

"When it comes to a packaged product, you have more confidence because in a coffee shop, you expect more cross-contamination."

Dr. Tye-Din stated that they chose not to identify gluten-free brands whose products contained gluten. He said that it was to help these companies fix these problems without being punished.

"I think it will eventually turn against us," said Dr. Tye-Din.

An earlier study this year found that 10% of gluten-free foods in Melbourne's cafes and restaurants were not gluten-free.

Celiac Australia has developed a gluten-free standard for food service providers, but it is not mandatory.

Dr. Tye-Din said that the naming and shame caused many companies to stop serving and selling gluten-free products.

"If there are no gluten-free options, it will be a bad thing," he said.