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Cited by 44Celiac Disease Research and ManagementFood Safety and HygieneFood Allergy and Anaphylaxis Research

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Gluten contamination in labelled gluten-free, naturally gluten-free and meals in food services in low-, middle- and high-income countries: a systematic review and meta-analysis

Guennouni, Morad, Admou, Brahim, El khoudri, Noureddine, Bourrhouat, Aicha, Zogaam, Loubna Gharbi, Elmoumou, Lahcen, Hilali, Abderraouaf·2022·British Journal of Nutrition
DOI 10.1017/s0007114521002488
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Abstract

The gluten-free diet is based on the consumption of foods without gluten, which aims to manage celiac disease. The concern of celiac patients is that these foods should be safe. However, gluten contamination can affect these foods. The objectives of this review and meta-analysis were first, to identify articles that detected gluten contamination in gluten-free foods using validated methods. Second, to quantify the overall prevalence of gluten contamination of naturally gluten-free foods, labelled gluten-free products, and meals prepared in food services. Third, to highlight the influence of the country's income and the period of study on this prevalence. The studies were identified in Scopus, Science Direct, Web of Science, PubMed, and Google Scholar. Forty articles were included according to PRISMA guidelines. The statistical meta-analysis was performed using MedCalc 19 software. The results show that in the gluten-free foods analysed, the overall prevalence of gluten contamination was estimated at 15.12% (95% CI: 9.56%-21.70%), with more than 20 mg/kg of gluten. Naturally gluten-free foods were significantly more contaminated than labelled gluten-free products and than meals in food services (28.32%; 9.52%; 4.66% respectively; p < 0.001). Moreover, it was noticed that oats were the most contaminated food. In addition, the prevalence of gluten contamination has significantly decreased over time. The majority of the studies were carried out in upper-middle-income and high-inc…

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Metadata

Authors
Guennouni, M., Admou, B., El khoudri, N., Bourrhouat, A., Zogaam, L. G., Elmoumou, L., & Hilali, A.
Affiliations
  • Université Hassan 1er (MA)
  • Cadi Ayyad University (MA)
  • Université Ibn-Tofail (MA)
  • Instituts Supérieurs des Professions Infirmières et Techniques de Santé (MA)
Corresponding author
Guennouni, Morad
ORCID
Venue
British Journal of Nutrition
Publisher
Cambridge University Press (CUP)
Published
2021-11-10
Volume
127
Issue
10
Pages
1528-1542
ISSN
  • 0007-1145 (ISSN-L)
  • 1475-2662
DOI
10.1017/s0007114521002488
OpenAlex
W3212133744
Cited by
44
References
5
Citations by year
2026: 8 · 2025: 12 · 2024: 12 · 2023: 7 · 2022: 5
FWCI
1.14
Type
journal article
Language
en
Open access
closed
Licence
www.cambridge.org/core/terms (unspecified)
Locations
  • British Journal Of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
  • Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
Keywords
gluten contamination, gluten-free foods, celiac disease, oat, low- and middle-income countries
MeSH terms
Celiac Disease, Food Contamination, Food Services, Glutens, Humans, Developed Countries, Diet, Gluten-Free, Meals

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