Researchers in Lebanon tested 115 gluten-free products sold in stores to see if they really were gluten-free. They found that about 1 in 10 products had too much gluten in them, especially breads and snack bars made locally. The study also surveyed 66 people who buy gluten-free products and found that many of them were eating these contaminated foods regularly without knowing it. This is concerning because most of these shoppers either have celiac disease themselves or buy for family members who do, making them vulnerable to getting sick from hidden gluten.

The Quick Take

  • What they studied: Do gluten-free products sold in Lebanon actually contain safe levels of gluten, and how often are people eating products that don’t meet safety standards?
  • Who participated: 115 different gluten-free products from Lebanese stores (54 made locally, 61 imported from other countries) and 66 people who regularly buy gluten-free foods. About 65% of the shoppers had celiac disease themselves.
  • Key finding: About 1 in 10 products (11 out of 115) had too much gluten to be considered safe. Local products were much more likely to have this problem (18.5%) compared to imported products (1.6%). Bread and snack bars were the biggest offenders.
  • What it means for you: If you buy gluten-free products in Lebanon, there’s a small but real chance you might be getting hidden gluten, especially if you’re buying local breads or snacks. People with celiac disease need to be extra careful and may want to choose imported products or contact manufacturers to verify safety.

The Research Details

Researchers collected 115 different gluten-free products from Lebanese stores and tested each one in a laboratory to measure exactly how much gluten was in them. They used a special test called ELISA that can detect tiny amounts of gluten. Any product with more than 20 parts per million (ppm) of gluten was considered unsafe—this is the international standard for what “gluten-free” means.

At the same time, the researchers asked 66 people who buy gluten-free products how often they ate each of the products that had failed the safety test. This helped them understand how many people were actually being exposed to the contaminated foods and how frequently.

The researchers separated the products into two groups: those made in Lebanon and those imported from other countries. This allowed them to see if there were differences in safety between locally-made and imported products.

This type of study is important because it shows what’s actually happening in real stores where real people shop. Testing products from the market tells us about actual consumer risk, not just what manufacturers claim. By also surveying shoppers about what they eat, researchers could see if people were unknowingly consuming unsafe products.

The study used a reliable laboratory test (ELISA) that is internationally recognized for detecting gluten. The researchers tested a good variety of products from different categories and stores. However, the study only looked at products in Lebanon, so results may not apply to other countries. The survey of shoppers was relatively small (66 people), so we can’t be completely certain the eating patterns represent all gluten-free shoppers in the country.

What the Results Show

Out of 115 gluten-free products tested, 11 products (9.6%) had too much gluten to be considered safe. Additionally, 15 more products (13%) had some gluten in them but below the safety threshold, meaning they weren’t completely gluten-free either.

There was a big difference between local and imported products. Local products had a much higher failure rate—18.5% didn’t meet safety standards—while imported products were much safer with only 1.6% failing the test. This suggests that imported products have stricter quality control.

Bread was the biggest problem category, with 6 out of 43 bread products failing the test. Snack bars and crackers were also problematic, with 4 out of 30 products failing. One oat-based product also tested positive for unsafe gluten levels.

Interestingly, even some products that had official food safety certification logos still contained too much gluten, suggesting that having a safety certification doesn’t guarantee the product is actually safe.

The survey of shoppers revealed something concerning: even though most products (87%) were safe, the people buying them were still consuming contaminated products regularly. The researchers found 8 instances of daily consumption and 11 instances of weekly consumption of products that had failed the safety test. This means people were eating unsafe products without realizing it. Additionally, 65% of the shoppers surveyed had celiac disease themselves, and 27% were buying for celiac relatives, meaning these unsafe products could cause real health problems for medically vulnerable people.

This study adds to growing evidence that gluten-free products aren’t always as safe as they claim to be. Similar studies in other countries have found contamination problems, but this is one of the first detailed looks at the Lebanese market. The finding that local products are riskier than imported ones is consistent with research from other regions, suggesting that smaller local manufacturers may have less advanced quality control systems.

The study only looked at products available in Lebanon, so these results don’t necessarily apply to gluten-free products in other countries. The survey of shoppers was relatively small (only 66 people), so we can’t be completely sure that the eating patterns represent all people who buy gluten-free products. The study didn’t follow people over time to see if they actually got sick from the contaminated products. Additionally, the study didn’t investigate why some products were contaminated—whether it was from poor manufacturing practices, cross-contamination during production, or other causes.

The Bottom Line

If you have celiac disease or gluten sensitivity and shop in Lebanon: (1) Prefer imported gluten-free products over locally-made ones when possible, as they appear to have better safety standards. (2) Be especially cautious with bread and snack bar products, which showed the highest contamination rates. (3) Contact manufacturers directly to ask about their testing and safety procedures. (4) Consider keeping a food diary to track any symptoms after eating gluten-free products. These recommendations are based on solid evidence from this study, though the sample size was moderate.

This research is most important for people with celiac disease or non-celiac gluten sensitivity in Lebanon, as they can become seriously ill from even small amounts of gluten. Family members who shop for people with these conditions should also pay attention. People with celiac disease in other countries should consider whether similar problems might exist in their local markets. However, if you don’t have celiac disease or gluten sensitivity, this research doesn’t directly affect you.

If you switch to safer products, you should notice improvements in symptoms within days to weeks if you were previously consuming contaminated products. However, if you’ve been eating contaminated gluten-free foods without symptoms, you may not notice any change—but your long-term health could still benefit from avoiding hidden gluten.

Want to Apply This Research?

  • Track which specific gluten-free products you consume daily and note any digestive symptoms (bloating, stomach pain, fatigue) that appear within 24-48 hours. Rate symptom severity on a scale of 1-10 to identify which products might be causing problems.
  • Create a “safe products” list in the app of gluten-free items you’ve verified as safe, and prioritize purchasing from this list. When trying a new gluten-free product, mark it as “testing” and monitor symptoms for one week before adding it to your safe list.
  • Set weekly reminders to review your symptom log and identify patterns. If you notice symptoms appearing after certain products, mark those as “potentially unsafe” and research the manufacturer’s safety practices. Share your data with your healthcare provider quarterly to identify trends.

This research describes gluten contamination in Lebanese gluten-free products and is not medical advice. If you have celiac disease or gluten sensitivity, consult your healthcare provider or registered dietitian before making changes to your diet based on this information. This study shows that some products may contain unsafe gluten levels, but it doesn’t mean all gluten-free products are unsafe. Always read labels carefully and contact manufacturers if you have concerns about product safety. If you experience symptoms after eating gluten-free products, seek medical attention.