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Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review
Open accessAbstract
A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their best efforts at dietary modifications. It has been demonstrated that both natural and certified gluten-free foods can be heavily contaminated with gluten well above the commonly accepted threshold of 20 mg/kg. Moreover, meals from food services such as restaurants, workplaces, and schools remain a significant risk for inadvertent gluten exposure. Other possible sources of gluten are non-certified oat products, numerous composite foods, medications, and cosmetics that unexpectedly contain “hidden” vital gluten, a proteinaceous by-product of wheat starch production. A number of immunochemical assays are commercially available worldwide to detect gluten. Each method has specific features, such as format, sample extraction buffers, extraction time and temperature, characteristics of the antibodies, recognition epitope, and the reference material used for calibration. Due to these differences and a lack of official reference material, the results of gluten quantitation may deviate systematically. In conclusion, incorrect gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.
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There is evidence that specifically maize and buckwheat, as well as legumes (including mainly lentils), may have cross-contact with gluten, which may happen during different phases of production such as cultivation, harvesting as well as industrial manufacturing.
“There is evidence that specifically maize and buckwheat (53-55), as well as legumes (including mainly lentils) (56) may have cross-contact with gluten, which may happen during different phases of production such as cultivation, harvesting as well as industrial manufacturing.”
From Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease. (2024) · cites this paper as [55]
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Metadata
- Authors
- Wieser, H., Segura, V., Ruiz-Carnicer, Á., Sousa, C., & Comino, I.
- Affiliations
- Independent Researcher, 85354 Freising, Germany
- Universidad de Sevilla (ES)
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain
- Corresponding author
- Comino, Isabel
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2021-06-29
- Volume
- 13
- Issue
- 7
- Pages
- 2244
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC8308338
- OpenAlex
- W3173167648
- Cited by
- 97
- References
- 78
- Citations by year
- 2026: 18 · 2025: 25 · 2024: 21 · 2023: 18 · 2022: 14 · 2021: 1
- FWCI
- 2.57
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Deposito de Investigacion Universidad de Sevilla (University of Seville) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- 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-free foods, celiac disease, food labeling, dietary adherence
- MeSH terms
- Dietary Exposure, Celiac Disease, Food Contamination, Glutens, Humans, Diet, Gluten-Free, Food Safety
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