Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients
2017
Farage, Priscila | de Medeiros Nóbrega, Yanna Karla | Pratesi, R. (Riccardo) | Gandolfi, Lenora | Assunção, Pedro T. B. | Zandonadi, Renata Puppin
The present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients. In the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius. The results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample. These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.
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