RESIDUAL GLUTEN CONTAMINATION IN SOME FOODSTUFF USED IN GLUTEN-FREE DIET BY COELIAC PATIENTS IN POLAND
 
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Pol. J. Food Nutr. Sci. 2006;56(3):329–332
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ABSTRACT
The aim of the study was to evaluate gliadin contamination in gluten-free raw materials and processed products consumed by coeliac patients in Poland, by an immunoenzymatic assay (ELISA). Over a 4-year period (2000-2004), a total of 724 food samples collected from 300 different products were analysed. Thirty five samples were from imported food products and 689 samples were from the home industry. One hundred twenty products were analysed once, while 180 were analysed 2 to even 4 times on different occasions. Gliadin – a marker of gluten contamination - was detected in 27 of 724 (3.7%) samples, and its content ranged of 5 mg/kg to 35 mg/kg (10-70 mg of gluten/kg). In 11 of these samples (40.7%), the quantity of gliadin exceeded 10 mg/kg, currently accepted in Poland as the upper limit for gluten-free food. Most of those positive samples were wheat starches or wheat-starch-based processed foods.
ISSN:1230-0322