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Risk of consuming products with or without precautionary wheat or gluten labelling for persons with coeliac disease

Open access
Rasmussen, Sisse Nygaard, Vigre, Håkan, Madsen, Charlotte Bernhard·2022·Food and Chemical Toxicology
DOI 10.1016/j.fct.2022.113231
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Abstract

Persons with Coeliac disease (CD) need to keep a lifelong diet without gluten and therefore need to know which foods are safe to eat. The objective of this study was to analyse ordinary foods products without gluten containing ingredients (PWG) with or without the precautionary allergen statement (PAL) "May contain wheat/gluten" or similar wording and use these data to perform a probabilistic risk assessment. Foods with and without PAL were analysed for gluten. Inputs for the risk assessment were analytical results, daily food consumption and data from a 90-days challenge study in coeliac patients (Catassi et al., 2007).20/77 products with PAL and 10/51 without PAL had gluten ≥5 mg/kg 3/77 with PAL and 3/51 without PAL had gluten ≥20 mg/kg. A coconut cookie brand was outlier with 421 mg gluten/kg. The likelihood of developing mucosal damage in the CD population when eating the same PWG for 90 days in addition to certified gluten-free products was low (0.2-3.2%) with little difference between with or without PAL. Including the coconut cookie results increased the risk to 3.8-9.2%. Caution should be taken in connection to foods where there is an obvious chance of contamination.

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Image 2
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Fig. 1 The relationship between daily exposure to gluten (mg/pr day) and likelihood of CD morphological changes. Squares is observed data by Catassi et al. (data presented in see Table 3). a. Catassi 1 using 10% decrease in Vh/Cd as indication of CD. b. Catassi 2 using any % decrease in Vh/Cd as indication of CD. The solid line represents the estimated function of the relationship using the most likely value of the effect parameter estimated in the logistic model. The dashed lines represent the function using the upper and lower values of the 95% confidence interval of the effect parameter.
Fig. 1 The relationship between daily exposure to gluten (mg/pr day) and likelihood of CD morphological changes. Squares is observed data by Catassi et al. (data presented in see Table 3). a. Catassi 1 using 10% decrease in Vh/Cd as indication of CD. b. Catassi 2 using any % decrease in Vh/Cd as indication of CD. The solid line represents the estimated function of the relationship using the most likely value of the effect parameter estimated in the logistic model. The dashed lines represent the function using the upper and lower values of the 95% confidence interval of the effect parameter.CC-BY · From the PDF
Fig. 2 Histogram of the probability of gluten intake from PWG. X-axis shows the distribution of gluten intake based on 1) the daily consumption of the relevant food groups [gram/day] from Birot et al., (2017) and 2) concentration and frequency of gluten contamination in the relevant food group [mg glu­ ten/gram] found in the present study. Y-axis shows the probability based on the 100,000 iterations.
Fig. 2 Histogram of the probability of gluten intake from PWG. X-axis shows the distribution of gluten intake based on 1) the daily consumption of the relevant food groups [gram/day] from Birot et al., (2017) and 2) concentration and frequency of gluten contamination in the relevant food group [mg glu­ ten/gram] found in the present study. Y-axis shows the probability based on the 100,000 iterations.CC-BY · From the PDF

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Research works printed but not linked: 14

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Metadata

Authors
Rasmussen, S. N., Vigre, H., & Madsen, C. B.
Affiliations
  • Novo Nordisk (Denmark) (DK)
  • Technical University of Denmark (DK)
Corresponding author
Madsen, Charlotte Bernhard
ORCID
Venue
Food and Chemical Toxicology
Publisher
Elsevier BV
Published
2022-08
Volume
166
Pages
113231
ISSN
0278-6915 (ISSN-L)
DOI
10.1016/j.fct.2022.113231
OpenAlex
W4282580755
Cited by
10
References
0
Citations by year
2026: 6 · 2025: 1 · 2024: 2 · 2023: 1
FWCI
0.88
Type
journal article
Language
en
Open access
Licence
Locations
  • Food and Chemical Toxicology (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion, cc-by)
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, precautionary allergen labelling, gluten, wheat, gluten-free foods, food contamination, mucosal injury, risk assessment
MeSH terms
Allergens, Celiac Disease, Food, Glutens, Humans, Triticum, Diet, Gluten-Free

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CoChat. (2026). Citation check: Risk of consuming products with or without precautionary wheat or gluten labelling for persons with coeliac disease. https://app.cochat.ai/papers/10.1016/j.fct.2022.113231
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Rasmussen, S. N., Vigre, H., & Madsen, C. B. (2022). Risk of consuming products with or without precautionary wheat or gluten labelling for persons with coeliac disease. Food and Chemical Toxicology. https://doi.org/10.1016/j.fct.2022.113231