{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:08:36Z","timestamp":1760058516961,"version":"build-2065373602"},"reference-count":73,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,4,6]],"date-time":"2025-04-06T00:00:00Z","timestamp":1743897600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Science development fund of the Warsaw University of Life Sciences\u2014SGGW"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: Following gluten-free diet is challenging, due to risk of gluten cross-contamination. The study aimed to assess the non-cereal products gluten cross-contamination exposure risk in patients with coeliac disease. Methods: The study was conducted in a population of 699 Polish female members of the Polish Coeliac Society purchasing gluten-free products on-line (445 patients, 254 relatives). Participants were asked about frequency of buying and availability of gluten-free alternatives of non-cereal products characterized by the gluten cross-contamination risk (\u2018hidden\u2019 gluten sources). Results: The most frequently bought non-cereal gluten-free alternatives of the \u2018hidden\u2019 gluten sources were baking powders, spices, side dishes, ice cream, chocolate and chocolate products, snack bars and candies. The caregivers often declared buying \u2018often\u2019 gluten-free baking powder, snack bars, chocolate and chocolate products, candies, ice cream, as well as often declared problems with the availability of gluten-free spices, chocolate and chocolate products, while patients often declared buying \u2018often\u2019 gluten-free beer, as well as often declared problems with its availability. The older respondents often declared buying \u2018often\u2019 gluten-free baking powder, while younger respondents often declared buying \u2018often\u2019 gluten-free chocolate and chocolate products, as well as often declared problems with the availability of gluten-free instant soups, and beer. The respondents living in small towns\/villages often declared problems with the availability of gluten-free powder sauces. The respondents not purchasing in hypermarkets often declared buying \u2018often\u2019 gluten-free baking powder, spices, candies. The respondents who most often purchased gluten-free products often declared problems with the availability of gluten-free side dishes, chocolate and chocolate products. Conclusions: The majority of patients diagnosed with coeliac disease do not buy a number of gluten-free alternatives of the \u2018hidden\u2019 gluten sources, so they may be prone to gluten exposure, due to non-cereal products\u2019 gluten cross-contamination risk.<\/jats:p>","DOI":"10.3390\/nu17071281","type":"journal-article","created":{"date-parts":[[2025,4,7]],"date-time":"2025-04-07T03:23:07Z","timestamp":1743996187000},"page":"1281","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5818-9884","authenticated-orcid":false,"given":"Dominika","family":"Skolmowska","sequence":"first","affiliation":[{"name":"Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8588-7357","authenticated-orcid":false,"given":"Dominika","family":"G\u0142\u0105bska","sequence":"additional","affiliation":[{"name":"Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0784-3604","authenticated-orcid":false,"given":"Dominika","family":"Guzek","sequence":"additional","affiliation":[{"name":"Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7129-9992","authenticated-orcid":false,"given":"Frank","family":"Vriesekoop","sequence":"additional","affiliation":[{"name":"Harper Food Innovation, Harper Adams University, Newport TF10 8NB, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1007\/s12016-018-8691-2","article-title":"A Comprehensive Review of Celiac Disease\/Gluten-Sensitive Enteropathies","volume":"57","author":"McAllister","year":"2019","journal-title":"Clin. 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