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Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy
Background: A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Ital...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5331546/ https://www.ncbi.nlm.nih.gov/pubmed/28178205 http://dx.doi.org/10.3390/nu9020115 |
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author | Verma, Anil K. Gatti, Simona Galeazzi, Tiziana Monachesi, Chiara Padella, Lucia Baldo, Giada Del Annibali, Roberta Lionetti, Elena Catassi, Carlo |
author_facet | Verma, Anil K. Gatti, Simona Galeazzi, Tiziana Monachesi, Chiara Padella, Lucia Baldo, Giada Del Annibali, Roberta Lionetti, Elena Catassi, Carlo |
author_sort | Verma, Anil K. |
collection | PubMed |
description | Background: A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. Method: A total of 200 commercially available gluten-free products (including both naturally and certified gluten-free products) were randomly collected from different Italian supermarkets. The gluten content was determined by the R5 ELISA Kit approved by EU regulations. Results: Gluten level was lower than 10 part per million (ppm) in 173 products (86.5%), between 10 and 20 ppm in 9 (4.5%), and higher than 20 ppm in 18 (9%), respectively. In contaminated foodstuff (gluten > 20 ppm) the amount of gluten was almost exclusively in the range of a very low gluten content. Contaminated products most commonly belonged to oats-, buckwheat-, and lentils-based items. Certified and higher cost gluten-free products were less commonly contaminated by gluten. Conclusion: Gluten contamination in either naturally or labeled gluten-free products marketed in Italy is nowadays uncommon and usually mild on a quantitative basis. A program of systematic sampling of gluten-free food is needed to promptly disclose at-risk products. |
format | Online Article Text |
id | pubmed-5331546 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-53315462017-03-13 Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy Verma, Anil K. Gatti, Simona Galeazzi, Tiziana Monachesi, Chiara Padella, Lucia Baldo, Giada Del Annibali, Roberta Lionetti, Elena Catassi, Carlo Nutrients Article Background: A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. Method: A total of 200 commercially available gluten-free products (including both naturally and certified gluten-free products) were randomly collected from different Italian supermarkets. The gluten content was determined by the R5 ELISA Kit approved by EU regulations. Results: Gluten level was lower than 10 part per million (ppm) in 173 products (86.5%), between 10 and 20 ppm in 9 (4.5%), and higher than 20 ppm in 18 (9%), respectively. In contaminated foodstuff (gluten > 20 ppm) the amount of gluten was almost exclusively in the range of a very low gluten content. Contaminated products most commonly belonged to oats-, buckwheat-, and lentils-based items. Certified and higher cost gluten-free products were less commonly contaminated by gluten. Conclusion: Gluten contamination in either naturally or labeled gluten-free products marketed in Italy is nowadays uncommon and usually mild on a quantitative basis. A program of systematic sampling of gluten-free food is needed to promptly disclose at-risk products. MDPI 2017-02-07 /pmc/articles/PMC5331546/ /pubmed/28178205 http://dx.doi.org/10.3390/nu9020115 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Verma, Anil K. Gatti, Simona Galeazzi, Tiziana Monachesi, Chiara Padella, Lucia Baldo, Giada Del Annibali, Roberta Lionetti, Elena Catassi, Carlo Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy |
title | Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy |
title_full | Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy |
title_fullStr | Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy |
title_full_unstemmed | Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy |
title_short | Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy |
title_sort | gluten contamination in naturally or labeled gluten-free products marketed in italy |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5331546/ https://www.ncbi.nlm.nih.gov/pubmed/28178205 http://dx.doi.org/10.3390/nu9020115 |
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