A study published in the Medical Journal of Australia has found that there are often potentially harmful levels of gluten found in foods which are promoted as gluten-free. The authors of the study, which was produced with the support of Coeliac Australia, found that a lack of education surrounding the disease led to almost ten percent of surveyed dishes failing to meet the  Food Standards Australia New Zealand (FSANZ) definition of gluten-free.

"Improving training and knowledge about appropriate gluten-free food practices is probably the single-most important step in ensuring the safe delivery of gluten-free food, particularly for people with coeliac disease, whose health depends upon it," they wrote.