As an avid world traveler, 25-year-old Chloë Chapdelaine knows all too well the challenges of living with celiac disease, a condition that makes her highly sensitive to gluten. Gluten, commonly found in bread, beer, and various baked goods, including pastries, is an ingredient she diligently avoids. While the availability of gluten-free options has significantly improved in recent years, there are still instances where mistakes can happen and gluten-free food is not always guaranteed.
On June 5, 2023, during her long-haul flight from Dubai to Los Angeles, Chapdelaine took every precaution by ordering a gluten-free meal. She eagerly awaited the tray of food labeled “gluten-free” that was brought to her by a flight attendant. The sight of the delicious-looking continental breakfast made her hunger pangs intensify, and she couldn’t wait to savor every bite.
However, halfway through the flight, after consuming half of a croissant from her meal, Chapdelaine began to feel uneasy. The croissant tasted “too good” to be gluten-free, triggering her concern. She promptly flagged down the flight attendant to confirm if she had been served the correct meal or if she had inadvertently been given gluten-containing food.
After consulting with the airline’s staff, the flight attendant returned with a solemn expression and delivered the distressing news that the croissant was indeed not gluten-free. Panic set in for Chapdelaine as she realized the potential consequences of consuming even a trace amount of gluten. Being highly sensitive to cross-contamination, she knew she had to take immediate action to avoid falling ill.
Faced with a critical situation, Chapdelaine reluctantly relocated to a new seat, one she never anticipated occupying during her journey—the airplane lavatory. She recognized that her best chance of avoiding severe illness was to induce vomiting as quickly as possible. In a TikTok video documenting her ordeal, Chapdelaine recorded herself in the confined space of the lavatory, desperately attempting to expel the croissant from her system. It was undoubtedly the worst flight experience of her life.
Despite her efforts, the repercussions of consuming gluten had already taken hold. For the remainder of the flight, Chapdelaine battled relentless waves of nausea and suffered from debilitating diarrhea as her gluten intolerance wreaked havoc on her body. The otherwise exciting journey became an arduous struggle, leaving her physically and emotionally drained.
Reflecting on the incident, Chapdelaine, hailing from Calgary, Alberta, Canada, expressed her initial suspicion when she tasted the unexpectedly delectable croissant. She pondered why such an exceptional gluten-free brand would be available on a flight, leading her to question the flight attendant about its authenticity.
This unfortunate experience highlights the challenges faced by individuals like Chapdelaine who navigate the world with dietary restrictions. It serves as a reminder for airlines and service providers to exercise utmost care in catering to passengers’ specific dietary needs, ensuring their safety and well-being throughout their journey.
What are your thoughts on this woman’s distressing flight?
