Gluten in local Asian cuisines and recommendations for travellers

Dear editor, The article on online travel health information regarding gluten-free food at travel destinations by McGinley, et al.1 is of particular interest. As travel medicine practitioners in Asia, we would like to provide additional insights on gluten-containing ingredients commonly found in Asian dishes and expand the recommendations offered to travellers with coeliac disease. Gluten is derived primarily from wheat, barley and rye, which are processed into flour, dough, sauces, beer and other related products.1 These products are the cornerstones of several cuisines worldwide. In Asian contexts, their use is particularly diverse across East, Southeast, South and Central Asia. They could be made into wheat-based noodles, such as chow mein, lo mein and udon, as well as dumpling wrappers, pastries and related foods. Wheat flour and panko breadcrumbs are commonly used as coatings for deep-fried dishes including spring rolls and egg rolls. Importantly, soy sauce, an essential of East Asian cuisine, is traditionally brewed from soybeans and wheat.2 It forms the base for many sauces and marinades, such as teriyaki, hoisin and oyster sauces.