(P08-008-24) Availability and Use of Methods To Limit Cross-Contamination of Gluten-Free Foods in Restaurants in a Large Urban Centre in Canada

Objectives: Dining out has been reported as one of the largest perceived barriers to gluten-free (GF) diet adherence. The main objective of this study was to assess the availability and use of methods to limit cross-contamination (CC) of GF items in restaurants in Winnipeg, Manitoba, a major city within central Canada.

Methods: Restaurants were identified through an online search and were categorized based on locality, service type, and ethnic cuisine. Restaurants were contacted by phone, asked if they served GF items and if methods were used to limit gluten CC. Chi-squared (X²) tests were used to test for differences in the proportion of restaurants reporting GF items and using methods to limit CC based on service type, locality, and ethnic cuisine type. Results with a p-value of < 0.05 were considered significant.

Results: Of the 548 restaurants surveyed, 69% reported offering GF items. 73% of full-service restaurants (FSRs) reported offering GF items, while only 55% of quick-service restaurants (QSRs) reported the same [X²(1, N=548) =13.2, p< 0.001]. There was a significant relationship between restaurant locality and availability of GF menu items, with 41% of chain and 22% of local restaurants reporting offering GF items [X²(1, N=548) = 4.10, p= 0.04]. Availability of GF items was lowest in restaurants serving African cuisine (50% of African restaurants surveyed), and highest in restaurants serving Latin American cuisine (95% of Latin American restaurants surveyed). Overall, 81% of all restaurants offering GF options reported using methods to limit gluten CC. The percentage of restaurants who reported using such methods was higher for QSR (90%) vs. FSRs (79%) [X²(1, N=375) = 4.5, p=0.03)]. Use of these methods was reported by 89% of chain restaurants but only 72% of local restaurants, X²(1, N=375) = 4.86, p=0.03). Although the percentage of restaurants reporting the use of methods to limit CC was relatively high amongst all ethnic restaurants, some differences existed [X²(9, N=375) = 23.5, p=0.05].

Conclusions: Availability GF foods and use of procedures to limit gluten CC vary based on type of service, locality, and cuisine served. This information may be helpful for individuals following a GF diet when making decisions on dining out.

Funding Sources: Salary support from The University of Winnipeg and Agriculture and Agri-foods Canada.