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. Author manuscript; available in PMC: 2021 Apr 1.
Published in final edited form as: Clin Nutr ESPEN. 2020 Feb 11;36:82–90. doi: 10.1016/j.clnesp.2020.01.012

Figure 3. Gluten-free ingredients most commonly mistaken to contain gluten.

Figure 3.

Horizontal bars indicate the number of individuals making an erorr related to an ingredient. Dark grey shading indicates the ingredient was in a gluten-containing food contained gluten and light grey shading indicates ingredient was in a gluten-free food. Only the eight items with the highest number of errors are shown. Numbers overlying horizontal bars indicate the number of individuals who made the corresponding error. * Soy products include: soy, soy lecithin, soybean, soybean oil, hydrolyzed soy protein, and hydrogenated soybean oil.