Some foods that don't appear to contain wheat or gluten based on package labeling may still have trace amounts of these ingredients, a company-funded study suggests.
Researchers tested 101 foods sold in the U.S. that didn't include ingredients known to contain gluten, such as wheat, barley, rye, malt or brewer's yeast. These foods were not labeled "gluten-free" - but consumers might assume they were gluten-free, because gluten-containing substances weren't on the ingredient list.
Some of the products did have warning labels suggesting they might contain gluten. Among the 87 products that didn't have such advisory warnings, however, 13 items, or 15 percent, tested positive for gluten.
