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Gluten in “gluten‐free” manufactured foods in Australia: a cross‐sectional study

Geoffrey M Forbes
Med J Aust 2019; 210 (9): . || doi: 10.5694/mja2.50148
Published online: 20 May 2019

To the Editor: Recent Australian surveys of gluten content in gluten‐free labelled foods purchased from supermarkets or restaurants are reminders of the difficulties faced by patients with coeliac disease.1,2,3 Despite trying to adhere to a gluten‐free diet, significant inadvertent gluten exposure is common, leaving about 30% of patients with incomplete intestinal mucosal healing.4,5

  • Geoffrey M Forbes

  • University of Western Australia, Perth, WA.

Correspondence: Geoff.Forbes@uwa.edu.au

Competing interests:

No relevant disclosures.

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