Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review

A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their...

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Detalhes bibliográficos
Autores: Wieser, Herbert, Segura Montero, Verónica, Ruiz Carnicer, Ángela, Sousa Martín, Carolina, Comino Montilla, Isabel María
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/125191
Acesso em linha:https://hdl.handle.net/11441/125191
https://doi.org/10.3390/nu13072244
Access Level:acceso abierto
Palavra-chave:celiac disease
gluten cross-contaminations
dietary adherence
gluten-free diet
vital gluten
oat
hidden gluten
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spelling Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative ReviewWieser, HerbertSegura Montero, VerónicaRuiz Carnicer, ÁngelaSousa Martín, CarolinaComino Montilla, Isabel Maríaceliac diseasegluten cross-contaminationsdietary adherencegluten-free dietvital glutenoathidden glutenA gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their best efforts at dietary modifications. It has been demonstrated that both natural and certified gluten-free foods can be heavily contaminated with gluten well above the commonly accepted threshold of 20 mg/kg. Moreover, meals from food services such as restaurants, workplaces, and schools remain a significant risk for inadvertent gluten exposure. Other possible sources of gluten are non-certified oat products, numerous composite foods, medications, and cosmetics that unexpectedly contain “hidden” vital gluten, a proteinaceous by-product of wheat starch production. A number of immunochemical assays are commercially available worldwide to detect gluten. Each method has specific features, such as format, sample extraction buffers, extraction time and temperature, characteristics of the antibodies, recognition epitope, and the reference material used for calibration. Due to these differences and a lack of official reference material, the results of gluten quantitation may deviate systematically. In conclusion, incorrect gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.Ministerio de Economía, Conocimiento, Empresa y Universidad (project RTC-2016-5441-1)MDPIMicrobiología y ParasitologíaMinisterio de Economía. España2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/125191https://doi.org/10.3390/nu13072244reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésNutrients, 13 (7), 2244.project RTC-2016-5441-1http://dx.doi.org/10.3390/nu13072244info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1251912026-06-17T12:51:07Z
dc.title.none.fl_str_mv Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
title Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
spellingShingle Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
Wieser, Herbert
celiac disease
gluten cross-contaminations
dietary adherence
gluten-free diet
vital gluten
oat
hidden gluten
title_short Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
title_full Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
title_fullStr Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
title_full_unstemmed Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
title_sort Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
dc.creator.none.fl_str_mv Wieser, Herbert
Segura Montero, Verónica
Ruiz Carnicer, Ángela
Sousa Martín, Carolina
Comino Montilla, Isabel María
author Wieser, Herbert
author_facet Wieser, Herbert
Segura Montero, Verónica
Ruiz Carnicer, Ángela
Sousa Martín, Carolina
Comino Montilla, Isabel María
author_role author
author2 Segura Montero, Verónica
Ruiz Carnicer, Ángela
Sousa Martín, Carolina
Comino Montilla, Isabel María
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Microbiología y Parasitología
Ministerio de Economía. España
dc.subject.none.fl_str_mv celiac disease
gluten cross-contaminations
dietary adherence
gluten-free diet
vital gluten
oat
hidden gluten
topic celiac disease
gluten cross-contaminations
dietary adherence
gluten-free diet
vital gluten
oat
hidden gluten
description A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their best efforts at dietary modifications. It has been demonstrated that both natural and certified gluten-free foods can be heavily contaminated with gluten well above the commonly accepted threshold of 20 mg/kg. Moreover, meals from food services such as restaurants, workplaces, and schools remain a significant risk for inadvertent gluten exposure. Other possible sources of gluten are non-certified oat products, numerous composite foods, medications, and cosmetics that unexpectedly contain “hidden” vital gluten, a proteinaceous by-product of wheat starch production. A number of immunochemical assays are commercially available worldwide to detect gluten. Each method has specific features, such as format, sample extraction buffers, extraction time and temperature, characteristics of the antibodies, recognition epitope, and the reference material used for calibration. Due to these differences and a lack of official reference material, the results of gluten quantitation may deviate systematically. In conclusion, incorrect gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/125191
https://doi.org/10.3390/nu13072244
url https://hdl.handle.net/11441/125191
https://doi.org/10.3390/nu13072244
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Nutrients, 13 (7), 2244.
project RTC-2016-5441-1
http://dx.doi.org/10.3390/nu13072244
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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