ADDENDUM In the same issue (page W8), there is also a short item about airlines cutting "gluten-free" meals out of their menus. Included is this passage:
The cutbacks will likely anger some travelers, says Peter Green, director of the Celiac Disease Center at Columbia University. People with celiac disease -- who can't eat wheat, rye or barley, which contain the protein gluten -- would find a menu without a gluten-free option "to be pretty unpalatable," especially passengers paying extra, he says. "If you're in the back [of the plane] and you get the chips and pretzels, you've always had to deal with the problem," he adds. "But if you're in the front, it's pretty inconsiderate."