Analyzing Airborne Wheat Flour Content in Relation to a Gluten Source


In recent times, celiac disease has become a very common problem and reactions to gluten can range from bothersome to disastrous. It affects more people everyday, recent numbers showing around 1% of the global population is affected to some degree (Pultz, 2021). The only solution to not receiving the symptoms of celiac disease is to follow a strict gluten free diet and even then it can become a problem. Airborne dust, especially in occupational environments, can be an incredibly harsh hazard (Stobnicka, 2015). There have been various studies connecting admittance into hospitals because of airborne particulate matter and respiratory problems. (Kumar, 2021). If under the restrictions of celiac disease, these small inhalable particles can become even more dangerous. Wheat flour, an extremely common kitchen item, is made from milling down wheat grains. This is the same as other flours. This grinding process releases many tiny particles that may be inhaled if in the vicinity. The finer the particle, the more dangerous (Lin, 2019). Regardless of the danger of particles, if breathed in by a celiac patient it can cause dire symptoms. As it is unavoidable in some situations, finding how dangerous household airborne dust may be is an important topic for the safety of celiac patients.

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