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Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients

  • Priscila Farage (a1), Yanna Karla de Medeiros Nóbrega (a2), Riccardo Pratesi (a2), Lenora Gandolfi (a2), Pedro Assunção (a3) and Renata Puppin Zandonadi (a1)...
Abstract
Abstract Objective

The present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients.

Design/setting

In the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius.

Results

The results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample.

Conclusions

These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.

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Copyright
Corresponding author
* Corresponding author: Email pri_farage@hotmail.com
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

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Public Health Nutrition
  • ISSN: 1368-9800
  • EISSN: 1475-2727
  • URL: /core/journals/public-health-nutrition
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