A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free

Abstract

Knowing whether or not a food contains gluten is vital for the growing number of individuals with celiac disease and non-celiac gluten sensitivity. Questions have recently been raised about whether beef from conventionally-raised, grain-finished cattle may contain gluten. To date, basic principles of ruminant digestion have been cited in support of the prevailing expert opinion that beef is inherently gluten-free. For this study, gluten analysis was conducted in beef samples collected using a rigorous nationally representative sampling protocol to determine whether gluten was present. The findings of our research uphold the understanding of the principles of gluten digestion in beef cattle and corroborate recommendations that recognize beef as a naturally gluten-free food.

Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San José, Costa Rica

“…The statistical analysis and the calculated confidence intervals suggest that, in a selection of 100 main dishes based on meats in these restaurants, 99% of the time the dishes will contain a gluten concentration > 20 ppm (74.41 -104.63 ppm). This means that the consumer cannot be sure that the dish is GF because the gluten concentration exceeds 20 ppm in the confidence interval even though meat is naturally gluten-free [17]. Natural Science Although those dishes are naturally gluten-free, during the preparation process other miscellaneous are added such as: marinades, sauces and condiments, which ones could contain traces of gluten due its ingredients are not gluten-free certified so that carries an associated risk when using such products (supplier's practices and labeling).…”

Effect of gluten on the digestive tract and fat body of Telodeinopus aoutii (Diplopoda)

“…In recent years, a broad spectrum of gluten‐induced disorders among human consumers has emerged due to the increased prevalence of gluten in the diet (Catassi et al, 2007; Dyduch et al, 1993; Heyman & Menard, 2009; Perez et al, 2020, 2021; Volta et al, 2013). Gluten is also used to produce food for domestic (e.g., ruminants and pigs) and aquarium animals (McNeill et al, 2017; Meineri et al, 2020). Numerous arthropod species are used as food for vertebrates or are bred in an environment, which is in close contact with substrates containing gluten.…”