Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy

Nutrients

Chiara Monachesi¹  Tiziana Galeazzi¹  Carlo Catassi¹  Lucia Padella¹  Elena Lionetti¹  Anil K. Verma¹  Simona Gatti¹  Roberta Annibali²  Giada Del Baldo² 

[1] Celiac Disease Research Laboratory, Department of Pediatrics, Università Politecnica delle Marche, 60123 Ancona, Italy;Department of Pediatrics, Università Politecnica delle Marche, 60123 Ancona, Italy;

关键词: celiac disease;    gluten-free products;    naturally gluten-free;    R5 ELISA;    oats;    buckwheat;    lentils;   

DOI  :  10.3390/nu9020115

来源: DOAJ

【 摘 要 】

Background: A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. Method: A total of 200 commercially available gluten-free products (including both naturally and certified gluten-free products) were randomly collected from different Italian supermarkets. The gluten content was determined by the R5 ELISA Kit approved by EU regulations. Results: Gluten level was lower than 10 part per million (ppm) in 173 products (86.5%), between 10 and 20 ppm in 9 (4.5%), and higher than 20 ppm in 18 (9%), respectively. In contaminated foodstuff (gluten > 20 ppm) the amount of gluten was almost exclusively in the range of a very low gluten content. Contaminated products most commonly belonged to oats-, buckwheat-, and lentils-based items. Certified and higher cost gluten-free products were less commonly contaminated by gluten. Conclusion: Gluten contamination in either naturally or labeled gluten-free products marketed in Italy is nowadays uncommon and usually mild on a quantitative basis. A program of systematic sampling of gluten-free food is needed to promptly disclose at-risk products.

【 授权许可】

Unknown