The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Gluten cross-contact from common food practices and preparations
Abstract
Patients with celiac disease continue to be exposed to gluten despite efforts to maintain a gluten-free diet (GFD). Gluten exposure in those with celiac disease leads to pathological changes in the small intestine that may or may not be associated with gastrointestinal distress. While several studies have investigated a GFD, little is known about sources of gluten contamination that prevent proper maintenance of such a diet by celiac patients. In this study, we investigate common food practices that could lead to gluten cross-contact. Three different practices were examined for gluten cross-contact: gluten-free foods fried in a fryer also used for gluten containing foods, gluten-free bread toasted in a toaster also used for gluten-containing bread, and popular sandwich spreads applied with a knife used on gluten-containing bread (mayonnaise, jam, and peanut butter). We used the ALLER-TEK™ Gluten ELISA test kit and the sandwich ELISA RIDASCREEN Gliadin test kit, which is endorsed for determination of gluten content and used for the evaluation of food cross-contact. Using both kits gave the advantage of using the 401.2 antibody as well as the better established R5 antibody, providing increased confidence in our results. We found these practices resulted in small amounts of gluten cross-contact, although the majority of the results (93.6%) showed no significant cross-contact. Mayonnaise and peanut butter samples were contaminated with gluten above the limit designated by the FDA…
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In countries where rigorous legislation is not in place, or that do not have the obligation to inform customers on allergens in foods, the prevalence of hazardous gluten cross-contact seems to be more prevalent than in the European Union.
“In countries where a rigorous legislation is not in place, or that do not have the obligation to inform customers on allergens in foods (65-68), the prevalence of hazardous gluten cross-contact seems to be more prevalent than in the European Union.”
In US restaurants, 1% and 25% of gluten-free foods fried in the same fryer as gluten-containing foods had a gluten content >20 mg/kg.
“In US restaurants, 1% (65) and 25% (72) of gluten-free foods fried in the same fryer as gluten-containing foods had a gluten content >20 mg/kg.”
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Luque, V., Crespo‐Escobar, P., Hård af Segerstad, E. M., Koltai, T., Norsa, L., Roman, E., Vreugdenhil, A., Fueyo‐Díaz, R., & Ribes‐Koninckx, C. (2024) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1002/jpn3.12079 · Cited by 44
Metadata
- Authors
- Parsons, K., Brown, L., Clark, H., Allen, E., McCammon, E., Clark, G., Oblad, R., & Kenealey, J.
- Affiliations
- Brigham Young University (US)
- Corresponding author
- Kenealey, Jason
- Venue
- Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2021-05
- Volume
- 40
- Issue
- 5
- Pages
- 3279-3287
- ISSN
- 0261-5614 (ISSN-L)
- OpenAlex
- W3095040322
- Cited by
- 23
- References
- 1
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 9 · 2023: 2 · 2022: 2 · 2021: 3
- FWCI
- 1.74
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Office of Research and Creative Activities, Brigham Young University
- Brigham Young University
- Topics
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Keywords
- celiac disease, gluten-free diet, food preparation practices, fried foods, mayonnaise, peanut butter, gluten contamination, anti-gliadin antibodies
- MeSH terms
- Cooking, Cooking and Eating Utensils, Enzyme-Linked Immunosorbent Assay, Food Contamination, Glutens
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