A research team recently set out on a mission to determine the level of awareness of gluten intolerance and celiac disease among the general public, and among chefs. As Celiac.com explains, using internet surveys and interviews, researchers asked participants about their knowledge of gluten sensitivity. They also surveyed people with gluten sensitivity or celiac disease about their dining habits.
Of 861 people surveyed from the general public, the researchers found that nearly half (47%) had heard of celiac disease, and 67% had heard of gluten sensitivity. When they asked about peanut allergies, which tend to be in the media more often, 88% of those surveyed said they had heard about peanut allergies.
They also surveyed 790 people with celiac disease or gluten sensitivity. 63% of those surveyed said that they avoided restaurants and take-out food. Those with food sensitivities may not be surprised to learn this fact, as avoiding foods with unknown ingredients is a well-known strategy for avoiding a reaction.
The 200 chefs surveyed showed higher awareness of celiac disease than the general public. 77% of surveyed chefs had heard about celiac disease, and 89% were familiar with gluten sensitivities. The level of training had an impact on a chef's familiarity with celiac disease, with trained chefs much more likely to be familiar with gluten sensitivity than chefs without training.
Also, there was a connection between the price of a meal in the chef's restaurant and the likelihood that the chef was aware of gluten-free concerns. At more expensive restaurants, the chef tended to be more familiar with celiac disease; 94 percent of the chefs at restaurants where the average check was over $65 were aware of gluten-free concerns. The researchers were surprised to find that chefs were generally aware of gluten intolerance and celiac disease, making them more likely to provide a gluten-free dining experience.
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