Immunochemical analysis of various foods and food ingredients for detectable gluten content: Implications for wheat-allergic and celiac sprue patients

Lardizabal, Ashley L.; Niemann, Lynn; Hefle, S.L.

doi:10.1016/s0091-6749(02)82067-x

Cited by 3 publications

(4 citation statements)

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“…In 2002, a study found that 20% of products marketed at the time as gluten-free contained 22-71ppm of gluten (Lardizabal, Lynn, Niemann, Sue, & Hefle, 2002). In 2008, the Chicago Tribune carried out a product survey and found that several Wellshire Kid's brand gluten-free products contained 116-2200 ppm of gluten (Roe, 2008).…”

Section: Rise In Non-celiac Gluten Avoidancementioning

confidence: 99%

Non-celiac consumer knowledge regarding gluten-free diets

Hou¹,

Heacock²

2014

ephj

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BACKGROUND: With the rising trend in gluten-free diets, it is imperative that there is high consumer product literacy so that the public makes informed decisions in regards to their diet and health. Knowledge taken from reputable sources and recognizing unsubstantiated health claims regarding gluten-free diets is critical for a non-celiac consumer. METHODS: A survey was used to investigate why non-celiac consumers elect to follow gluten-free diets and why they believe that the elimination of gluten from their diet is healthy. This project also tested consumer knowledge regarding gluten. RESULTS: During a 2 month period, total of 376 individuals participated in the survey. Only 322 participants fell under the inclusion criteria of this study. Women who elected to participate in gluten-free diets (but did not have Celiac’s Disease themselves) had higher overall test scores and men in the general population had lower overall test scores (p = 0.000017). CONCLUSIONS: Based on overall test scores and percentages of correct responses for specific questions, there seems to be deficiencies in both the average consumer and non-celiac-gluten-avoider-consumer knowledge regarding gluten, gluten-free products and diets.

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Section: Rise In Non-celiac Gluten Avoidancementioning

confidence: 99%

Non-celiac consumer knowledge regarding gluten-free diets

Hou¹,

Heacock²

2014

ephj

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“…More troubling were the products that were inaccurately labeled gluten‐free. A study of unidentified wheat in food found that 20% of products labeled wheat‐free or gluten‐free contained twenty‐two to seventy‐one parts per million (ppm) of gluten (Lardizabal, Niemann, and Hefle 2002). However, the most well‐known study was a 2008 investigation by the Chicago Tribune .…”

Section: Consumers and The Gluten‐free Agrifood Sectormentioning

confidence: 99%

“…This provision became a nonstarter for subsequent revisions due to claims about the lack of science. Derr (2006, 144) stated that “only recently … have tests of sufficient accuracy become available … to determine how much gluten is in a food product” (cf., Lardizabal, Niemann, and Hefle 2002).…”

Section: Consumers and The Gluten‐free Agrifood Sectormentioning

confidence: 99%

“…In fact, this point is believed to be the most difficult hurdle to date (McCabe 2010). Food manufacturers claim that testing is problematic because it is an emergent technology (cf., Lardizabal, Niemann, and Hefle 2002). Although scientists have not established a threshold for CD consumers, a food association argued, “the detection limit may become lower than the level at which celiac patients have negative reactions as the tests become more sensitive and capable of detecting small levels of gluten” (FDA 2005c).…”

Section: Consumers and The Gluten‐free Agrifood Sectormentioning

confidence: 99%

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A Cautionary Tale of Purity, Labeling and Product Literacy in the Gluten‐Free Market

Worosz

Wilson

2012

Journal of Consumer Affairs

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Like the market for organics, the gluten-free products market is expanding rapidly. Rapid expansion in the organic foods market led to changes in the regulatory structure, which in turn, made possible the transition of organics from something considered exclusive and value-laden, to something that is conventional and void of many of the original substantive characteristics. Moreover, this process of conventionalization has contributed to a decline in product literacy. Despite a standardized label, consumers generally know less about the products' attributes once conventionalization has occurred. Using the case of organics, we show how the current governance structure for gluten might also be in the process of conventionalization. Yet, this trajectory is not inevitable. Transmutation of the market, which is accomplished via critical analysis and consumers' active engagement in defining "gluten-free," may provide an antidote to product dilution and may improve product literacy for those who need or desire gluten-free products most.

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