Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

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Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽

10.7717/peerj.1337 ◽

2015 ◽

Vol 3 ◽

pp. e1337 ◽

Cited By ~ 63

Author(s):

Benjamin Missbach ◽

Lukas Schwingshackl ◽

Alina Billmann ◽

Aleksandra Mystek ◽

Melanie Hickelsberger ◽

...

Keyword(s):

Celiac Disease ◽

Nutritional Quality ◽

Health Benefits ◽

Food Products ◽

Free Food ◽

Food Composition ◽

Nutrient Composition ◽

Bakery Products ◽

Gluten Free ◽

Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

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Development of Gluten-Free Food Products Incorporated by Germinated and Popped Finger and Pearl Millets

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2018.55.3.18666 ◽

2018 ◽

Vol 55 (3) ◽

pp. 291

Author(s):

E. S. Chauhan ◽

Sarita .

Keyword(s):

Celiac Disease ◽

Food Processing ◽

Finger Millet ◽

Phosphorus Content ◽

Food Products ◽

Good Alternative ◽

Free Food ◽

Crude Fiber ◽

Gluten Free ◽

Nutrient Contents

Recently, celiac disease is a prominent syndrome in developing countries and there is a growing demand for gluten-free foods. Availability of millets is easy and provides many opportunities for developing gluten-free foods. In this study food processing such as germination and popping were carried out to improve nutrients in millets and gluten-free food products were developed incorporating them at 10, 20 and 30%. Germinated Finger Millet Flour (GFMF) had ash (2.7 g/100g), fat (2.0 g/ 100g), crude fiber (4.5 g/100g), protein (8.7 g/100g), carbohydrate (69.2 g/100g), calcium (359.6 mg/100g) and iron (4.5 mg/100g). Popped pearl millet flour (PPMF) contained ash (2.2 g/100g), fat (5.9 g/100g), crude fiber (2.8 g/100g), protein (14.4 g/100g), carbohydrate (64.7 g/100g), calcium (51.2 mg/100g) and iron (8.9 mg/100g). Popping also enhanced ash, protein, carbohydrate, iron and phosphorus content in millets. Two products named fortified sweet pancake and millet dense halwa were prepared by incorporating GFMF and GPMF. Choco phirni and fritter snacks were developed by incorporating PFMF and PPMF. Sensory scores of the products revealed that 10% incorporation of all developed food products were best accepted. Thus incorporation of processed finger and pearl millets in developed food products helped in improving the nutrient contents and thus is a good alternative for celiac patients.

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Nutritional considerations of a pediatric gluten free food guide for celiac disease

British Journal Of Nutrition ◽

10.1017/s0007114521000994 ◽

2021 ◽

pp. 1-31

Author(s):

Diana R. Mager ◽

Samantha Cyrkot ◽

Christine Lirette ◽

Herbert Brill ◽

Jenna Dowhaniuk ◽

...

Keyword(s):

Vitamin D ◽

Celiac Disease ◽

Health Care Professionals ◽

Nutrient Intake ◽

Fruits And Vegetables ◽

Free Food ◽

Gluten Free ◽

Cross Sectional ◽

Food Literacy ◽

Nutrition Guidelines

Abstract The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

Foods ◽

10.3390/foods7110180 ◽

2018 ◽

Vol 7 (11) ◽

pp. 180

Author(s):

Daniela Bianchi ◽

Cristiana Maurella ◽

Silvia Gallina ◽

Ilaria Gorrasi ◽

Maria Caramelli ◽

...

Keyword(s):

Celiac Disease ◽

Metropolitan Area ◽

Limit Of Detection ◽

Food Service ◽

Gluten Free Diet ◽

Gluten Free ◽

Safe Option ◽

Gluten Content ◽

Good Manufacturing Practices ◽

Positive Effect

Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product.

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Monitoring of gluten in dairy products

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9402 ◽

2020 ◽

Vol 22 (94) ◽

pp. 8-12

Author(s):

O. Haidei ◽

S. Shuliak ◽

I. Oleksiienko ◽

G. Kyivska ◽

O. Krushelnytska

Keyword(s):

Celiac Disease ◽

Dairy Products ◽

Molecular Genetic ◽

Monitoring Program ◽

Meat Products ◽

Gluten Free ◽

Genetic Method ◽

Gluten Content ◽

The World ◽

Haccp System

According to the World Gastroenterology Organization, the prevalence of celiac disease in the world is estimated at 1 in 300 people. According to unofficial statistics of the Celiac Disease Union, about 400,000 Ukrainian citizens have an individual intolerance to gluten. Given the large number of people with individual gluten intolerance and its only treatment – a lifelong diet, there is a need to monitor gluten in food, namely in dairy products. As not all manufacturers adhere to the HACCP system in good faith in their production, there is a risk of gluten entering the finished product. The aim of the study was to evaluate dairy products for gluten content. The article presents information on the results of monitoring gluten in dairy products (butter, margarine, kefir, sour milk cheeses, yogurt, hard and soft cheeses) producers of different regions of Ukraine by molecular genetic method in 2018–2020 using diagnostic R-Biopharm kits. According to research, it was found that 17 % of dairy products do not contain gluten, 83% contain from 2 to 5 mg/kg; 37.5 % of hard and soft cheeses, sweet cream butter, margarine do not contain gluten; 62.5 % contain gluten in the amount of 2 to 5 mg/kg, which is within acceptable limits for people with celiac disease. Studies have shown that a significant percentage of dairy products contain from 2 to 5 mg kg of gluten, which may indicate accidental entry into the final product or technical contamination. However, although these products are not certified as gluten-free and meet the requirements of current legislation. A significant range of products with a gluten content of up to 5 mg/kg encourages the implementation of the Gluten Control (Monitoring) Program in all products to increase the range for people with individual needs. Prospects for further research are to monitor meat products, semi-finished products, dietary products, baby food of domestic production for further analysis of compliance with current legislation and safety for people with individual intolerance to gluten.

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The gluten content in oat products available on the Czech market

Czech Journal of Food Sciences ◽

10.17221/114/2018-cjfs ◽

2019 ◽

Vol 37 (No. 5) ◽

pp. 345-350

Author(s):

Jana Rysová ◽

Eva Mašková ◽

Zuzana Šmídová

Keyword(s):

Celiac Disease ◽

Czech Republic ◽

Gluten Free ◽

The Czech Republic ◽

Cereal Products ◽

Elisa Kit ◽

Gluten Intolerance ◽

Gluten Content

The gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of oat flakes, were tested. Only 6 samples were labelled as gluten-free and it was confirmed that these samples meet the criteria for gluten-free foods. The total of 29 oat products, of which 15 were samples of oat flakes, contained more than 20 mg/kg of gluten. This means that 71% of oat cereal products were contaminated with cereals toxic for people with celiac disease. It was shown that most oat products on the Czech market are not safe for people with gluten intolerance.

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COMPARATIVE STUDY ON THE UTILIZATION OF RICE IN PREPARING GLUTEN FREE FOOD PRODUCTS

Egyptian Journal of Agricultural Research ◽

10.21608/ejar.2016.153134 ◽

2016 ◽

Vol 94 (4) ◽

pp. 877-889

Author(s):

AMANI A. METWALLI, ◽

TAMER F. METWALLY

Keyword(s):

Comparative Study ◽

Food Products ◽

Free Food ◽

Gluten Free

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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Molecules ◽

10.3390/molecules26041184 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1184

Author(s):

Przemysław Łukasz Kowalczewski ◽

Małgorzata Gumienna ◽

Iga Rybicka ◽

Barbara Górna ◽

Paulina Sarbak ◽

...

Keyword(s):

Biological Activity ◽

Nutritional Value ◽

Food Products ◽

In Vitro Digestion ◽

Free Food ◽

Inhibitory Effect ◽

Polyphenolic Compounds ◽

Acheta Domesticus ◽

Gluten Free

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

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