ArticleJournal of human nutrition and dietetics : the official journal of the British Dietetic Association2026
Reported Availability, Additional Cost and Use of Methods to Limit Cross-Contact of Gluten-Free Foods in Restaurants in a Canadian Large Urban Centre.
Article in Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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- Reported Availability, Additional Cost and Use of Methods to Limit Cross-Contact of Gluten-Free Foods in Restaurants in a Canadian Large Urban Centre.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
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5 authors.
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Abstract
backgroundThe availability and cost of gluten-free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross-contact (CC) of GF with gluten-containing menu items. The purpose of this study was to assess the reported availability, additional cost and use of methods to limit cross-contact (CC) of GF items in restaurants in Winnipeg, Canada.
methodsRestaurant staff were asked over the telephone if they served GF items, if there was an additional cost for these items and if they used methods to limit gluten CC. Chi-squared (X
resultsOf the 548 restaurants surveyed, 69% reported offering GF items. A higher proportion of full-service restaurants (73%) reported offering GF foods compared to quick-service restaurants (55%). A lower proportion of full-service restaurants that served GF foods reported a surcharge (22%) compared to quick-service restaurants (48%). Similarly, a lower proportion of full-service restaurants that served GF foods reported using methods to limit CC (79%) compared to quick-service restaurants that served GF foods (90%). A higher proportion of chain restaurants reported GF menu options (78%), additional charge for GF foods (41%) and using methods to limit CC (89%) compared to local restaurants (67%, 22%, 78%, respectively). The type of cuisine significantly affected the proportion of restaurants reporting GF item availability, surcharges and whether methods were used to limit CC.
conclusionsAvailability of GF foods, cost and use of procedures to limit gluten CC vary based on type of service, locality, and cuisine served.
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