Skip to main content
×
Home

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.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients
      Available formats
      ×
Copyright
Corresponding author
* Corresponding author: Email pri_farage@hotmail.com
References
Hide All
1. Sapone A, Bai JC, Ciacci C et al. (2012) Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med 10, 13.
2. Lerner A (2010) New therapeutic strategies for celiac disease. Autoimmun Ver 9, 144147.
3. Zandonadi RP, Botelho RBA, Gandolfi L et al. (2012) Green banana pasta: an alternative for gluten-free diets. J Acad Nutr Diet 112, 10681072.
4. Araújo HMC, Araújo WMC, Botelho RBA et al. (2010) Doença celíaca, hábitos e práticas alimentares e qualidade de vida. Rev Nutr 23, 467474.
5. Ludvigsson JF, Leffler DA, Bai JC et al. (2012) The Oslo definitions for coeliac disease and related terms. Gut 62, 4352.
6. Codex Alimentarius Commission (2008) Standard for Gluten-free Foods (Standard 118). http://www.fao.org/fao-who-codexalimentarius/standards/list-of-standards/en/ (accessed June 2013).
7. Diaz-Amigo C & Popping B (2012) Gluten and gluten-free: issues and considerations of labeling regulations, detection methods, and assay validation. J AOAC Int 95, 337348.
8. Farage P & Zandonadi RP (2014) The gluten-free diet: difficulties celiac disease patients have to face daily. Austin J Nutri Food Sci 2, 1027.
9. Sainsbury K & Mullan B (2011) Measuring beliefs about gluten free diet adherence in adult celiac disease using the theory of planned behavior. Appetite 56, 476483.
10. Silva RP (2010) Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA. Masters Dissertation, University of São Paulo.
11. Oliveira OMV, Zandonadi RP, Gandolfi L et al. (2014) Evaluation of the presence of gluten in beans served at self-service restaurants: a problem for celiac disease carriers. J Culinary Sci Technol 12, 2233.
12. Laureano AM (2010) Análise da presença de glúten em alimentos rotulados como livres de glúten através de ensaio imunoenzimático e de fitas imunocromatográficas. Masters Dissertation, Federal University of Rio Grande do Sul.
13. Germano MIS, Boanova AB, Matté MH et al. (2009) Padarias: a visão do consumidor sobre as condições higiênico-sanitárias. Hig Aliment 23, 8793.
14. Brasil, Ministério da Saúde, Agência Nacional de Vigilância Sanitária (2003) Lei nº 10.674. Diário Oficial da República Federativa do Brasil. http://www.planalto.gov.br/ccivil_03/leis/2003/L10.674.htm (accessed June 2013).
15. Karajeh MA, Hurlstone DP, Patel TM et al. (2005) Chefs’ knowledge of coeliac disease (compared to the public): a questionnaire survey from the United Kingdom. Clin Nutr 24, 206210.
16. Olsson C, Lyon P, Hörnell A et al. (2009) Food that makes you different: the stigma experienced by adolescents with celiac disease. Qual Health Res 19, 976984.
17. Simpson S, Lebwohl B, Lewis SK et al. (2011) Awareness of gluten-related disorders: a survey of the general public, chefs and patients. e-SPEN J 6, e227e231.
18. Laporte L & Zandonadi RP (2011) Conhecimento dos chefes de cozinha acerca da doença celíaca. Alim Nutr 22, 465470.
19. Akutsu RC, Botelho RBA, Camargo EB et al. (2005) Adequação das boas práticas de fabricação em serviços de alimentação. Rev Nutr 18, 419428.
20. Thompson T, Lee AR & Grace T (2010) Gluten contamination of grains, seeds, and flours in the United States: a pilot study. J Am Diet Assoc 110, 937940.
21. Gélinas P, McKinnon CM, Mena MC et al. (2008) Gluten contamination of cereal foods in Canada. Int J Food Sci Techol 43, 12451252.
22. Canadian Celiac Association (2011) Gluten-Free Certification Program Manual – Preliminary Version. http://www.glutenfreecert.com/wp-content/uploads/2014/05/GFCP-STANDARDS.pdf (accessed July 2013).
23. Celiacos de México (2014) Certificado Sin Gluten. http://celiacosdemexico.org.mx/significado-del-logotipo-de-certificacion-sin-gluten.html (accessed July 2013).
24. Coeliac Australia (2014) Coeliac Australia Endorsement Program. http://www.coeliac.org.au/endorsement-program/ (accessed July 2013).
25. Convivir, Fundacion de Intolerancia al Gluten (2006) Certificación. http://www.fundacionconvivir.cl/certificacion.html#logotipo (accessed June 2013).
26. Federação das Associações de Celíacos da Espanha (2012) Reglamento General de la Marca de Garantía ‘Controlado por FACE’. Rev.02/12. http://www.acerta-cert.com/desar/desarrollo.asp?apt=255 (accessed July 2013).
27. Gluten Intolerance Group (2015) Gluten-Free Certification Organization. http://www.gfco.org/ (accessed July 2013).
28. Gluten Intolerance Group (2015) Gluten-Free Food Service. http://www.gffoodservice.org/ (accessed June 2013).
29. Hollon JR, Cureton PA, Martin ML et al. (2013) Trace gluten contamination may play a role in mucosal and clinical recovery in a subgroup of diet-adherent non-responsive celiac disease patients. BMC Gastroenterol 13, 40.
30. Mena MC, Lombardía M, Hernando A et al. (2012) Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody. Albar Talanta 91, 3340.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Public Health Nutrition
  • ISSN: 1368-9800
  • EISSN: 1475-2727
  • URL: /core/journals/public-health-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords:

Metrics

Altmetric attention score

Full text views

Total number of HTML views: 13
Total number of PDF views: 109 *
Loading metrics...

Abstract views

Total abstract views: 931 *
Loading metrics...

* Views captured on Cambridge Core between 15th September 2016 - 19th November 2017. This data will be updated every 24 hours.