Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease

Mehtab, Wajiha; Sachdev, Vikas; Singh, Alka; Agarwal, Samagra; Singh, Namrata; Malik, Rohan; Malhotra, Anita; Ahuja, Vineet; Makharia, Govind

doi:10.1038/s41430-020-00854-6

Cited by 13 publications

(8 citation statements)

References 27 publications

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“…In India, five samples out of 51 (10%) showed a gluten contamination above 20 ppm [ 39 ]. Comparable results (10.1%) were obtained for GF products by Methab et al [ 40 ].…”

Section: Resultssupporting

confidence: 62%

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

et al. 2022

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Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified “gluten-free” and naturally gluten-free products without labeled “may contain gluten” information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the research, only 5.8% were found to contain gluten above 20 ppm. Only one product labeled “gluten-free” was contaminated with gluten at 79.3 ppm (cider cake). In addition, our research also examined the gluten content of commercial beers containing barley malt not labeled as “gluten-free”. Research has shown that 60% of samples are not safe for those on a strict gluten-free diet. Our research clearly shows that many manufacturers, although they do not monitor their products for the presence of gluten in them, offer safe products, although they cannot be recommended in a gluten-free diet. Therefore, there is a strong need to increase the frequency of testing by food manufacturers for the presence of gluten in their products, so that the number of products approved for people on a gluten-free diet continues to increase.

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“…In India, five samples out of 51 (10%) showed a gluten contamination above 20 ppm [ 39 ]. Comparable results (10.1%) were obtained for GF products by Methab et al [ 40 ].…”

Section: Resultssupporting

confidence: 62%

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

et al. 2022

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“…Therefore, CD patients mostly use self-certified commercial labeled GF food products. However, such food products have a high chance of cross-contamination [41][42][43][44][45]. The cost and availability of GF food products are somewhere associated with GF dietary adherence [46].…”

Section: Discussionmentioning

confidence: 99%

Unauthentic Information about Celiac Disease on Social Networking Pages: Is It a Matter of Concern in Celiac Disease Management?

Verma¹,

Quattrini²,

Serin³

et al. 2022

Preprint

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Facebook (FB) is the most popular online networking platform. There are several FB pages dedicated to spreading awareness about the Celiac disease (CD). To get the latest information, a huge number of CD patients follow Celiac disease Facebook (CD-FB) pages. Such pages frequently post beneficial information. However, very less is known if they provide appropriate information to CD patients. We conducted this study to know if CD-FB pages spread misleading information to CD patients. CD-FB pages from three celiac-influenced countries were explored using the FB platform and Google search engine. From October 2021 to April 2022, a total of 147 CD-FB, Italy (n=63), the USA (n=46), and India (n=38), were found eligible. Of them, 13% of pages (followers Mean±SD; Italy 2478±2011; USA 12635±12486; India 667±313) shared misleading information, particularly about gluten-free ingredients, and treatment of CD. In total,16% of CD-FB pages discussed alternative treatments option. Surprisingly, 7% of pages (followers Mean±SD; USA 23800±10465; India 628±333) supported alternative treatments for CD. CD-FB pages are useful for disseminating celiac-related information. While most of such pages provide useful information, a few pages sometimes contain misleading information. CD patients must consult their treating unit before following any uncertain information posted on CD-FB pages.

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“…Sedangkan produsen mampu meyakinkan konsumen bahwa kandungan gluten produk ketika dijual sudah sesuai dengan regulasi dan aman untuk dikonsumsi. Mehtab et al (2021) memberikan gambaran mengenai kandungan gluten pada produk yang diberi label bebas gluten. Penelitian dilakukan pada produk impor dan produk bebas gluten tanpa label yang dipasarkan di India.…”

Section: Pendahuluanunclassified

Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review

Achmadi¹

2022

JFAP

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Background : Snack crackers can be modified into healthy snacks with the concept of gluten-free crackers for coeliac sufferers. The best design innovation for producing gluten-free snack crackers is the use of sorghum flour as an alternative to wheat. Sorghum is recommended to be safe for coeliac sufferers because it is included in the Panicoidea sub family, which is the same family as corn and millet grains. The phenolic components contained in sorghum include 3-deoxyanthocyanins, proanthocyanidins, flavones and flavanones. These components are active components that act as antioxidants, anticarcinogens and prevent cardiovascular disease. Along with these functional components, the use of sorghum flour in crackers means they can be promoted as gluten-free snacks that provide health benefits.Scope and approach: This review explain about how to develop snack crackers that contain sorghum flour as the main ingredient and the challenging in terms of formulation and processing methods. Key to the success of cracker innovation with sorghum flour is establishing which cracker characteristics are accepted by consumers, critical points at the processing stage and characteristics of sorghum flour that support the desired end product.Key findings and conclusion: Development in formulations, ingredients and process conditions is a challenge for snack cracker innovation with sorghum flour as an alternative. Presence of some antinutritional factors in sorghum such as tannins, phytates, trypsin inhibitors, and protein crosslinker can be maintain by pretreatment sorghum before its prosessed as sorghum flour. The best treatment is fermentation followed by the combination of soaking, germination, and nixtamalization. Formulation and process condition can be adjust based on viscoelasticity and consistency of snack krekers dough. It is also important to consider incorporation sorghum flour and others gluten free flour to get optimum dough consistency and viscoelasticity. Increasing the viscoelasticity of the dough can be achieved by adding functional ingredients such as protein isolate, fibre, hydrocolloid and emulsifier to improve the baking quality of gluten-free snack crackers. The incorporation of optimization hydrocolloids and other functional ingredients requires further research focused on identifying the right functional ingredients to effectively replace the function of wheat gluten. Development of gluten-free crackers is expected to be able to overcome the limitations of technology, nutritional quality and sensory properties on an ongoing basis.

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Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease

Cited by 13 publications

References 27 publications

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

Unauthentic Information about Celiac Disease on Social Networking Pages: Is It a Matter of Concern in Celiac Disease Management?

Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review

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