Article

Gluten contamination of commercial oat products in the United States

New England Journal of Medicine (Impact Factor: 54.42). 12/2004; 351(19):2021-2. DOI: 10.1056/NEJM200411043511924
Source: PubMed
1 Follower
 · 
59 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The popularity of the gluten-free diet is driven by misconceptions concerning its efficacy for everything from weight control to sports performance. It is time to step back and review the current state of diagnostic methods, diet treatment, and the health-related outcomes of celiac and gluten-sensitive individuals. This review was undertaken to propose changes to wellness promotion and food industry practices for people who are in the gluten intolerant spectrum, and to identify opportunities for research in nutrition and wellness products and services.
    11/2014; 2014(1). DOI:10.15406/jnhfe.2014.01.00028
  • [Show abstract] [Hide abstract]
    ABSTRACT: Gluten is the main storage protein in grains and consists of gliadin and glutenin occurring in the same ratio. Persons suffering from intolerances, including celiac disease, must avoid foods containing gluten or products containing wheat, barley, and rye. Accordingly, gluten detection is of high interest for the food safety of celiac patients. This study was designed to determine the concentrations of gluten in foods labeled "gluten free" available in the United States. Seventy-eight samples labeled gluten free were collected and analyzed using a gliadin competitive enzyme-linked immunosorbent assay. The gluten content was calculated based on the assumption of the same ratio between gliadin and glutenin. Forty-eight (61.5%) of the 78 samples contained less than the limit of quantification of 10 mg/kg for gluten. In addition, 14 (17.9%) of the 78 samples labeled gluten free contained less gluten than the guidelines established by the Codex Alimentarius for gluten-free labeling (20 mg/kg). However, 16 samples (20.5%) did contain gluten levels of ≥20 mg/kg, ranging from 20.3 to 60.3 mg/kg. In particular, five of eight breakfast cereal samples showed gluten contents higher than 20 mg/kg. These results may be of concern, as gluten sensitivity is known to vary among celiac disease patients.
    Journal of food protection 10/2014; 77(10):1830-3. DOI:10.4315/0362-028X.JFP-14-149 · 1.80 Impact Factor
  • Journal of the American Academy of Nutrition and Dietetics 01/2015; 115(1):13-6. DOI:10.1016/j.jand.2014.10.001 · 2.44 Impact Factor