A recent article by our researchers, published in Élet és Tudomány, highlights the growing prevalence of childhood gluten intolerance and the challenges it poses in public catering. The study explains that even the smallest traces of gluten can trigger serious symptoms, making strict gluten avoidance essential. Shared kitchen tools, surfaces, and food transport increase the risk of contamination—an issue that is particularly acute in school meal provision. While regulations clearly define gluten-free labeling, practical implementation often remains difficult. The article stresses that awareness, adherence to hygiene protocols, and proper training of staff are crucial to ensuring safe meals for gluten-sensitive children.
The full study is published in Élet és Tudomány, Vol. LXXX, No. 23 (in Hungarian).
https://eletestudomany.hu/glutenmentesseg-a-kozetkeztetesben-elelmiszerlanc-tudomanyok/
András Tóth PhD
