How gluten-free is gluten-free, and what does this mean to coeliac patients?

Abstract

A gluten-free diet is the cornerstone treatment of coeliac disease. Until now, it is not known conclusively whether trace amounts of gluten might be allowed in the diet, as suggested by Codex Alimentarius. Gluten-free foods intended for dietary use can now be analysed reliably for residual gluten by the new R5 enzyme-linked immunosorbent assay (ELISA) system. Some major problems of gluten analysis (sensitivity, specificity, reproducibility) can be solved by the new method. Therefore, the information given by the new test system is relevant and superior to earlier methods. Further clinical studies using small dose challenges and dietary records including gluten analysis are necessary until a more meaningful discussion on standards for gluten-free foods can be started.

Enhancing gluten detection assay development through optimization of gliadin extraction conditions

“…This improvement on the extraction efficacy is observed even in the lowest tested concentrations of guanidine hydrochloride and 2-mercaptoethanol. These observations on the impact of these two reagents on the extraction of gliadin are parallel to the previous studies [ 13 , 25 , 26 ]. Based on these results, we select the PBS solutions with 1 M guanidine hydrochloride, 50 mM 2-mercaptoethanol and the PBS solution with 2 M guanidine hydrochloride and 50 mM 2-mercaptoethanol as the optimum conditions for improved extraction for both heat-processed and non-heat-processed food.…”

“…A few of the gliadin proteins are heat stable, including ω-gliadins that do not contain disulfide bridges. A simple ethanol-based extraction buffer is not sufficient for disintegrating the aggregation of denatured gliadin proteins (α/β- and γ-gliadins), therefore, additional reducing and disaggregating agents are needed in the extraction buffer [ 13 , 25 , 26 ]. The gliadin extraction method reported by García et al [ 13 ] is used as the gold standard and other developed methods were compared to it.…”

Rapid, Effective, and Versatile Extraction of Gluten in Food with Application on Different Immunological Methods

“…Adherence to a GFD can be difficult, due to lack of awareness, cross-contamination of foods, and inadequate labeling and testing mechanisms [13,[19][20][21][22]. The lack of other treatments for gluten-associated disorders makes sensitive and low-cost analytical methods necessary for the quantification of gluten content in all kinds of harmful samples, including foods, beverages, cosmetics, and medicines [23][24][25][26].…”

Biscoito de arroz e feijão

“…O comum padrão de alto consumo de farinha de trigo e outros cereais contendo glúten, na dieta da maioria da população ocidental de origem européia (EUROSTAT, 2002;GIBERT et al, 2006), a concentração de gliadina no processo de melhoramento genético das espécies destinadas à produção atual de farinha de trigo (MOLBERG et al, 2005), bem como a capacidade do glúten de participar difusamente em muitos outros produtos alimentícios, seja como ingrediente, aditivo ou contaminante (MOTHES & STERN, 2003;SAPONE et al, 2012), são fatores que acentuam continuadamente a exposição dessa população ao glúten e seus riscos associados.…”