The Rise and Shine Newsletter shared that parents of children with celiac disease may be able to rest easier thanks to a preliminary study of cooking habits by experts at Children’s National Hospital.

Using the same toaster, knives or pots and pans for gluten-free and gluten-containing foods may not pose a high risk of gluten exposure for people with celiac disease. What’s more, routine washing of utensils and equipment with soap and water and handwashing can further reduce or eliminate gluten transfer. So, cutting cupcakes with different knives at the next birthday party your child attends may not be necessary.

The study was conceived and led by Vanessa Weisbrod, executive director of the Celiac Disease Program at Children’s National Hospital and a board-certified nutritionist. She also has celiac disease, as does her son.

“So many celiac parents, including me, have taken every precaution to prevent gluten exposure in our homes. In many cases that means having two of everything – toasters, knives, and pasta pots, with little or no hard evidence showing we needed to,” she says. “Though the sample is small, this study gives me hope that someday soon we’ll have empirical evidence to reassure the families we work with that their best defense is not two kitchens – it’s simply a good kitchen and personal hygiene. And, that we can travel to grandma’s house or go on a vacation without worrying about a second toaster.”

Celiac disease: a common condition among kids

About one in 100 children has celiac disease, making it one of the most common conditions in children. This genetic autoimmune digestive disease damages the small intestine and interferes with the absorption of nutrients from food.

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