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Celiac disease is an auto-immune disorder that requires strict lifelong adherence to a gluten-free diet. I explore how a celiac diagnosis affects gendered feeding work within families.

This chapter is based on a grounded theory analysis of field research with five celiac support groups and 80 in-depth interviews. I interviewed 15 adult men and 56 adult women with celiac, plus nine additional family members.

Gendered care work norms place the onus of responsibility for gluten-free feeding work on women, multiplying time spent planning, shopping, and preparing meals. Women employ distinct gendered strategies to accommodate the gluten-free diet. Following a strategy of integration, women tailor family meals to meet other diagnosed family members’ dietary needs and the entire family’s taste preferences. However, when women themselves have celiac, they follow a pattern of deferential subordination, not allowing their own dietary needs to alter family meals. Thus, women continue to prepare family meals as a form of care for others, even when their medical needs justify putting themselves first.

Social support is a key determinant of compliance with necessary lifestyle and dietary changes in chronic illness. However, little research explores the gendered dynamics within families accounting for the link between social support and dietary compliance. I show how gendered care work norms benefit husbands and children with celiac, while simultaneously disadvantaging women with celiac.

This paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten testing in foods and developments in identification of gluten‐free foods at consumer level.

The most up‐to‐date literature on various aspects of the disease have been considered and included in the report.

Coeliac disease is now known to affect one in 100 of the population, including both adults and children. As more is understood about the pathophysiology of the disease and antibody screening techniques improve rates of diagnosis are increasing. The biopsy is still required for a firm diagnosis. The range of symptoms that is now recognised is far wider than previously thought, but symptoms are still often missed, or mis‐diagnosed as IBS. The treatment for coeliac disease is the gluten‐free diet, which controls the symptoms and reduces the risk of complications such as osteoporosis and gut cancer. Prescriptions of gluten‐free foods are known to improve adherence to the diet, and with the range of suitable foods in supermarkets increasing rapidly, gluten‐free living is becoming easier.

Information on several aspects of coeliac disease are presented in this paper to give the non‐expert a general, up‐to‐date overview of the disease.

Since there are many diseases and errors of metabolism which result in the individual being unable to cope with a normal diet, only diabetes and coeliac diseases were examined in the ensuing survey. The two diets chosen represent different aspects of adjusting to a special diet. Diabetes involves regulation of intake of all carbohydrate foods, whereas coeliacs can eat as much as they like of some foods but nothing that contains gluten. The specific areas studied outlined the problems involved in adjusting to a special diet, in relation to the type of help available when the diet is prescribed. This included collecting a representative selection of literature connected with special diets and considering them in respect of their ability to help patients understand their diet; a small amount of gluten free recipe testing and diabetic menu planning; and a pilot questionnaire survey of patients in the South East.

The prevalence of celiac disease is increasing alarmingly. The only and effective treatment for this disease is a strict gluten-free diet Efforts have been made by industrialists to produce gluten-free products (GFPs); however, their low availability and high cost, compared to gluten-containing products (GCPs) still remain among the factors that cause gluten-free adherence failure. The objective of this survey is to compare the availability and cost of GFPs in supermarkets in two Moroccan cities, Marrakech and Casablanca, and on e-commerce platforms and see how they compare to GCPs.

This is a cross-sectional study that targets supermarkets and e-commerce websites that sell GFPs food and their GCPs equivalents. The price of each product is recorded per 100 g.

The study surveys 271 GFPs and their 579 GCPs equivalents that were subsequently divided into six categories. The “GF Cookie and Cakes” category came on top of the list of products. GFPs were more available on e-commerce websites than at supermarkets in two Moroccan cities (p = 0.003). The GFPs are 364% (115–1309%) more expensive than their GCPs counterparts. Also, the authors recorded a significant price difference between GFPs sold in supermarkets and those sold on online.

This study reveals that labeled GFPs are less available and more expensive than their equivalents GCPs in Morocco. This affects GF diet adherence and quality of life of celiac patients. The patients who use GFPs need financial compensation from the national government.

Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of gluten, a protein commonly found in wheat, rye and barley. The use of alternative grains (AG) is highly recommended to individuals with CD to improve and diversify their diet. The purpose of this paper is to determine the current knowledge of the gluten-free diet (GFD), consumption rates of AG and awareness of AG, for individuals diagnosed with CD.

A total of 100 participants were recruited via local coeliac support groups as well as an “Allergy and Free From Show”, to participate in a survey. Consent was obtained from all organisations and all individual participants, prior to collecting data. The questionnaire consists of ten questions, related to participants’ demographic characteristics, knowledge of gluten-free food (GFF) and AG and consumption rate of AG. χ² analyses were conducted to compare the variables between gender and time of diagnosis.

Overall, both genders possessed good knowledge of the GFD. Yogurt, vinegar and oats resulted in the highest incorrect responses. It was found that females possessed better knowledge of both GFF and AG. Rice, quinoa and corn were amongst the most popular AG consumed whilst job’s tears, fonio and sorghum were the least consumed grains. Females reported a higher consumption rate of AG than males. Additionally, those more recently diagnosed had poorer knowledge of the GFD, reduced consumption rates of AG and poor awareness of AG.

It can be suggested that the incorporation of AG into the diet can prove beneficial for coeliacs and that both knowledge and education play a fundamental role in determining consumption rates amongst individuals.

This exploratory study aims to identify the main risk reduction strategies when individuals suffer from coeliac disease (CD) or non-coeliac gluten sensitivity (NCGS) travel. Based on Yeung and Yee's (2013; 2019) model, the paper offers a new framework for analysing the main travel risk reduction strategies for people with specific food needs. The empirical work focuses on the perspectives of different stakeholders (CD and NCGS community, restaurant managers/service providers and nutritionists).

A qualitative approach based on thematic analysis is adopted. The results of 32 semi-structured in-depth interviews reveal different stakeholders' perspectives in order to understand the various strategies.

The findings confirm the high level of consensus that the main food risk reducers are: travel information, staff training in safety assurance, legislation and risk prevention protocols. The findings also show significant limitations in the information offered by restaurants, organisations and tourist destinations and the negative repercussions on the tourist experience and the reputation on a particular destination.

The results will help hospitality business managers and destination management organisations develop food risk reduction strategies to solve some of the most important food-related problems when people in this market segment travel.

This work contributes to the literature by providing a new framework on travel risk reduction strategies for people with specific food needs. The novelty of this research is mainly found in the study of risk reduction strategies related to the travel decision-making process for those with CD and NCGS from different perspectives.

Smedleys Ltd v. Breed effectively disposes of Section 3 (3), Food and Drugs Act, 1955 as a defence in law in what nowadays constitutes the commonest source of all food prosecutions, viz., foreign matter in food. Their Lord‐ships' judgment is indeed a brilliant exposition of the law on the subject, but the result of their dismissal of the appeal can only be seen, as one of their number stated, that local authorities and magistrates for all practical purposes can ignore the subsection, and from the numerous reports of legal proceedings, this is what they have been doing for many years. It was resurrected in a case, similar in circumstance to that in Smedleys, a couple of years ago, in respect of a snail in black currant jam, in which the snail and black currants were identical in size and appearance.

A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet quality are scarce. The purpose of this paper is to evaluate the availability, price, and nutritional composition of gluten-free products in retail stores of a Brazilian capital city.

All retail stores listed by the Brazilian Coeliac Association as gluten-free product selling places in the city of Florianópolis were visited. All available products were catalogued and their labels analysed for nutritional content. Similar gluten-containing products were systematically selected in order to allow comparisons. t-test, analyses of covariance, and cluster analysis were performed, all considering a 5 per cent significance level.

Availability and variety of gluten-free products was limited and prices were high. Cluster analysis found similarities in the nutritional content of gluten-free and conventional food products, suggesting that although raw materials different than wheat were being employed, the composition patterns are the same. Certain advantages in the composition of gluten-free products were observed, regarding mainly calories and sodium, however, protein and dietary fibre values were inferior.

Results observed may negatively impact diet adherence and stimulate the intake of conventional products with harmful consequences to the quality of life and health of coeliac individuals.

This paper conducted a careful evaluation of nutrition composition of gluten-free products from different categories, available in retail stores, which is rare in researches on this topic. Moreover, results call attention to the need of better care in product formulation and dietary guidance for coeliac individuals.

Treatment of coeliac disease (CD) is essentially dietary and requires permanent changes in dietary habits. Gluten‐free diet compliance affects every aspect of an individual's quality of life. This paper aims to analyse the difficulties associated with the food practices tried and reported by CD patients and their health and quality of life.

A questionnaire with open, closed and multiple choice questions adapted from an already validated instrument was administered to a sample of 105 CD patients. The inclusion criteria were patients diagnosed with CD living in Distrito Federal (DF) who agreed to participate in the study.

The greatest concerns of CD patients were eating out (44.23 per cent), having to read food labels (50.00 per cent), believing that foods are not safe (52.88 per cent) and not having dietary alternatives (56.44 per cent). Some (39.42 per cent) patients have no difficulty following the diet, 42.3 per cent have some difficulty and 18.27 per cent find it very difficult to follow the diet.

This study discloses some of the social difficulties faced by CD patients, such as eating with relatives and friends, and discusses the impact of these challenges on their quality of life. The data show that information can help CD patients to maintain their quality of life.