Gluten Cross-Contact in Restaurant-Scale Pasta Cooking

2021 ◽  
Author(s):  
Nate Korth ◽  
Steve L Taylor ◽  
Jennifer L Clarke ◽  
Melanie Downs
Keyword(s):  
Celiac Disease ◽  
North America ◽  
Dry Weight ◽  
High Rate ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Elisa Kit ◽  
Cooking Water ◽  
Packaged Foods ◽  
Serving Size

Celiac disease and non-celiac gluten sensitivity are provoked by the consumption of gluten from wheat, barley, rye, and related grains. Affected individuals are advised to adhere to gluten-free diets. Recently, gluten-free foods have become a marketing trend with gluten-free options in both packaged foods and restaurants/ foodservice establishments. Pasta is one of the primary gluten-containing foods in diets in North America and Europe. Gluten-free pasta formulations are commercially available. In restaurants, multiple pasta dishes are often prepared simultaneously in large multi-compartment pots, with shared cooking water. The objective of this study was to determine if gluten transfer occurs between traditional and gluten-free pasta when cooked simultaneously. Pasta was boiled in a commercial, 4-compartment, 20-qt. cooking pot containing three batches of traditional penne pasta and one batch of gluten-free penne pasta. The amount of pasta (dry weight) was either 52 g (recommended serving size) or 140 g (typical restaurant portion). Five consecutive batches of pasta were boiled, with sampling of cooking water and gluten-free pasta at completion of cooking. Water and gluten-free pasta samples were tested for gluten using the Neogen Veratox for Gliadin ELISA kit. Gluten levels were low (<20 ppm) in both water and gluten-free pasta samples through five batches at the 52-g quantity. The gluten levels in the gluten-free pasta at the 52-g quantity slowly increased through five batches but never exceeded 20 ppm. With the 140-g quantity, the levels of gluten in the cooking water increased with each batch, exceeding 50 and 80 ppm after the fourth and fifth batches. The gluten levels in the gluten-free pasta at the 140-g quantity approached 20 ppm by the fourth batch and reached nearly 40 ppm after the fifth batch. While gluten transfer does not occur at a high rate, gluten-free pasta should be prepared in a separate cooking vessel in restaurant and foodservice operations.

scholarly journals Non-Celiac Gluten Sensitivity: A Challenging Diagnosis in Children with Abdominal Pain

2018 ◽  
Vol 73 (Suppl. 4) ◽  
pp. 39-46 ◽  
Author(s):  
Frank M. Ruemmele
Keyword(s):  
Abdominal Pain ◽  
Celiac Disease ◽  
Clinical Symptoms ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Clear Cut ◽  
Clinical Presentations ◽  
New Findings ◽  
Three Phase ◽  
Gi Symptoms

Several disorders related to the ingestion of gluten are well recognized despite overlapping clinical presentations: celiac disease, an autoimmune enteropathy triggered by gluten ingestions in susceptible individuals, allergy to wheat, and more recently non-celiac gluten sensitivity (NCGS). While celiac disease and wheat allergy are well-known disorders with a clear-cut diagnosis based on clinical tests and biological parameters, NCGS is a more difficult diagnosis, especially in children with functional gastrointestinal (GI) complaints. NCGS is considered a syndrome of intestinal but also extraintestinal symptoms occurring within hours, but sometimes even after several days of gluten ingestion. In children, the leading symptoms of NCGS are abdominal pain and diarrhea, while extraintestinal symptoms are rare, in contrast to adult patients. No precise diagnostic test nor specific biomarkers exist, except a rather cumbersome three-phase gluten-exposure, gluten-free diet, followed by a blinded placebo-controlled gluten challenge with crossover to provoke symptoms elicited by gluten in a reproducible manner that disappear on gluten-free alimentation. Recent data indicate that the peptide part of wheat proteins is not necessarily the sole trigger of clinical symptoms. Mono- or oligosaccharides, such as fructan and other constituents of wheat, were able to provoke GI symptoms in clinical trials. These new findings indicate that the term gluten sensitivity is probably too restrictive. The incidence of NCGS was reported in the range of 1–10% in the general population and to increase steadily; however, most data are based on patients’ self-reported gluten intolerance or avoidance without a medically confirmed diagnosis. Treatment consists of gluten avoidance for at least several weeks or months. Patients with NCGS require regular reassessment for gluten tolerance allowing with time the reintroduction of increasing amounts of gluten.

scholarly journals The Relationship of Perceived Health Benefits and Information Sources to Following a Gluten-Free Diet Among People Without Celiac Disease or Non-Celiac Gluten Sensitivity

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 704-704
Author(s):  
Kristina Arslain ◽  
Pratiksha Baishya ◽  
Christopher Gustafson ◽  
Devin Rose
Keyword(s):  
Celiac Disease ◽  
Information Sources ◽  
Agricultural Research ◽  
Health Benefits ◽  
Perceived Health ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Relationship Of ◽  
The Relationship

Abstract Objectives The gluten-free diet (GFD) has been adopted by many people who do not have Celiac disease or non-Celiac gluten sensitivity, but no studies examine the relationship of perceived health benefits of, and the sources that recommend trying, the GFD to the decision to follow the diet. Methods We surveyed a large, nationally representative sample of 3051 US residents about their attitudes, perceptions, and experiences with the GFD. Logistic regression was used to compare respondents who had no diagnosed need for a GFD but were currently avoiding or had avoided gluten previously (GF-Consumer) to the consumers that had never tried a GFD. Results Over one-fifth of our respondents were GF-Consumers. Beliefs that “a gluten-reduced diet is healthier for people than a full-gluten containing diet” (OR 1.55; P < 0.01), that “gluten-free products are generally more nutritious than their gluten-containing variant” (OR 1.53; P < 0.01) and that a GFD can help clear acne (OR 1.44; P < 0.01) were all positively associated with trying a GFD. The most influential source that suggested the diet was oneself who learned about a GFD through personal research (OR 3.35; P < 0.01). This was followed by “family member or friend” (OR 2.68; P < 0.01) and “healthcare center or health professional (doctor, dietitian, etc.)” (OR 2.10; P < 0.01). Conclusions Positive, but scientifically unsubstantiated, beliefs about the benefits of the GFD were strongly associated with trying a GF diet. Both conventional and unconventional sources of information about the GFD were positively associated with following the diet. These findings about beliefs and information sources highlight potential barriers to the promotion of scientifically based nutritional recommendations to consumers. Funding Sources University of Nebraska Agricultural Research Division Innovation Fund for Wheat/Cereal Crops.

scholarly journals Metabolic effects in patients with celiac disease, patients with nonceliac gluten sensitivity, and asymptomatic controls, after six months of a gluten-free diet

2020 ◽  
Vol 85 (2) ◽  
pp. 109-117 ◽  
Author(s):  
J.M. Remes-Troche ◽  
O. De J. Cobos-Quevedo ◽  
X. Rivera-Gutiérrez ◽  
G. Hernández ◽  
E. de la Cruz-Patiño ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Gluten Free Diet ◽  
Metabolic Effects ◽  
Gluten Sensitivity ◽  
Gluten Free

scholarly journals The gluten content in oat products available on the Czech market

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.

scholarly journals Management of Nonceliac Gluten Sensitivity by Gastroenterology Specialists: Data from an Italian Survey

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Federica Branchi ◽  
Francesca Ferretti ◽  
Lorenzo Norsa ◽  
Leda Roncoroni ◽  
Dario Conte ◽  
...  
Keyword(s):  
Medical Education ◽  
Celiac Disease ◽  
Therapeutic Approach ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Outpatient Services ◽  
Italian Survey ◽  
Correct Definition ◽  
Definition Of

Background and Aim. Nonceliac gluten sensitivity is syndrome characterized by symptoms disappearing after a gluten-free diet. Its existence is still argument of discussion among specialists. Our aim was to evaluate the knowledge about nonceliac gluten sensitivity among gastroenterology specialists.Methods. During October 2013 a questionnaire was sent through a medical newsletter to Italian gastroenterologists. Twelve questions investigated their knowledge on nonceliac gluten sensitivity, including their diagnostic and therapeutic approach.Results. A total of 212 gastroenterologists filled in the questionnaire. The 98.6% were aware of the existence of a syndrome called “nonceliac gluten sensitivity” and 77% believe in its existence. However, only 56% gave a correct definition of the term. The majority of specialists diagnosed gluten sensitive patients and the number of diagnoses was not statistically different from that of celiac disease. Moreover, a gluten-free diet was prescribed by 64% of the specialists and among them the 73% noted an increase of gluten sensitive patients attending their outpatient services.Conclusions. Our study indicated that most of the specialists recognize nonceliac gluten sensitivity and prescribe gluten-free diet, although 44% of the specialists are not able to give its correct definition; underlining the necessity of medical education on this topic is needed.

Motility Alterations in Celiac Disease and Non-Celiac Gluten Sensitivity

2015 ◽  
Vol 33 (2) ◽  
pp. 200-207 ◽  
Author(s):  
Maria Ines Pinto-Sanchez ◽  
Premysl Bercik ◽  
Elena F. Verdu
Keyword(s):  
Celiac Disease ◽  
Functional Characterization ◽  
Disease Process ◽  
Gastrointestinal Transit ◽  
Gluten Free Diet ◽  
Low Grade ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Gliadin Antibodies ◽  
Before And After

Regulation of gut motility is complex and involves neuromuscular, immune and environmental mechanisms. It is well established that patients with celiac disease (CD) often display gut dysmotility. Studies have shown the presence of disturbed esophageal motility, altered gastric emptying, and dysmotility of the small intestine, gallbladder and colon in untreated CD. Most of these motor abnormalities resolve after a strict gluten-free diet, suggesting that mechanisms related to the inflammatory condition and disease process are responsible for the motor dysfunction. Motility abnormalities are also a hallmark of functional bowel disorders such as irritable bowel syndrome (IBS), where it has been proposed as underlying mechanism for symptom generation (diarrhea, constipation, bloating). Non-celiac gluten sensitivity (NCGS) is a poorly defined entity, mostly self-diagnosed, that presents clinically with IBS symptoms in the absence of specific celiac markers. Patients with NCGS are believed to react symptomatically to wheat components, and some studies have proposed the presence of low-grade inflammation in these patients. There is little information regarding the functional characterization of these patients before and after a gluten-free diet. A study suggested the presence of altered gastrointestinal transit in NCGS patients who also have a high prevalence of nonspecific anti-gliadin antibodies. Results of an ongoing clinical study in NCGS patients with positive anti-gliadin antibodies before and after a gluten-free diet will be discussed. Elucidating the mechanisms for symptom generation in NCGS patients is important to find new therapeutic alternatives to the burden of imposing a strict gluten-free diet in patients who do not have CD.

scholarly journals The Gluten-Free Diet for Celiac Disease and Beyond

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3993
Author(s):  
Bara Aljada ◽  
Ahmed Zohni ◽  
Wael El-Matary
Keyword(s):  
Celiac Disease ◽  
Dermatitis Herpetiformis ◽  
Cognitive Disorders ◽  
Gluten Free Diet ◽  
Nutritional Deficiencies ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Immune Mediated ◽  
The Brain

The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the treatment for gluten-induced immune-mediated disorders such as celiac disease (CD), dermatitis herpetiformis, gluten ataxia, wheat allergy, and non-celiac gluten sensitivity. However, the diet carries some disadvantages such as elevated costs, nutritional deficiencies, and social and psychological barriers. The present work aims to review indications, proven benefits, and adverse events of a gluten-free diet. Close follow-up with patients following the diet is recommended. More data is needed to assess the effectiveness of the diet in managing mental and cognitive disorders and to establish a connection between the brain and gluten.

scholarly journals Buckwheat in human health - a medical review / Ajda in zdravje ljudi – pregledni članek

2020 ◽  
Vol 61 (1) ◽  
pp. 55-60
Author(s):  
Gunilla Wieslander
Keyword(s):  
Celiac Disease ◽  
Gallstone Formation ◽  
Gluten Sensitivity ◽  
Medical Review ◽  
Gluten Free ◽  
High Cholesterol ◽  
Cholesterol Levels ◽  
Body Tissues ◽  
Obesity Hypertension ◽  
Preventive Effects

Buckwheat intake has preventive effects at diabetes, obesity, hypertension, high cholesterol levels, stroke, cardiovascular diseases, gallstone formation, cancer, leg oedema as well as level of biomarkers of inflammation in body tissues and remedy in people with gluten sensitivity (celiac disease) as naturally gluten free. A literature review on medical findings is presented.  Key words: buckwheat, health, flavonoids, quercetin, rutin, fiber   Izvleček Vključevanje ajde v prehrano preventivno vpliva na pojav  sladkorne bolezni, visok krvni tlak, visok nivo holesterola, kap, kardiovaskularne bolezni, pojavljanje žolčnih kamnov, novotvorb, kot tudi na nivo bio-označevalcev vnetja telesnih tkiv in je pomebno za ljudi občutljive na gluten zaradi odsotnosti glutena. V delu je predstavljen pregled medicinskih  raziskav v zvezi s prehranjevanjem z ajdo. Ključne besede: ajda, zdravje, flavonoidi, kvercetin, rutin, vlaknine

Sign in / Sign up

Export Citation Format

Share Document