The 'gluten-free' situation
1980
Ward, M. Rae
The suitability of some prescribed gluten-free foods has been questioned, since it is technically impossible to achieve 100% purity in cereal derivatives used in manufacturing these foods. According to Codex Alimentarius standards, if residual cereal protein is less than 0.8% and no gliadin is present, a food may be termed "gluten-free." Gliadin is the gluten fraction which is toxic to patients with celiac disease. New proposals suggest a level of 0.3% residual cereal protein, which is equivalent to 0.05% nitrogen. However, celiacs can safely tolerate gluten-free flour with nitrogen levels up to 0.14%. Thus, an immunological method for assessing the purity and nontoxicity of wheat starch is needed. Claims that only naturally gluten-free foods are safe are unsubstantiated by scientific evidence.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library