Compliance with Gluten‐Free Labelling Regulation in the Brazilian Food Industry

Abstract

Cereal Chem. 93(5):518-522Gluten is an important protein complex for baking products found in wheat, rye, barley, and some oat varieties. However, some people need to avoid these grains and their products because they result in glutenrelated disorders. The only treatment for these individuals is to engage in a gluten-free diet. The objective of this work was to verify if the gluten content of several commercial food products sold in Brazil complied with their labeling. The Méndez ELISA R5 sandwich method was used to analyze 437 samples, and of these, 70% were labeled as gluten-free, 26% as containing gluten, and 4% not labeled in relation to gluten. The results indicated that 89% of the products labeled as glutenfree were correctly labeled and 11% were not, which represented a risk for celiac people. † Corresponding

Avaliação da conformidade da rotulagem de kombuchas em relação à legislação brasileira

“…A identificação de origem e a informação sobre a presença de glúten foram as informações menos divulgadas pelas marcas. Inadequações em rotulagem de alimentos são comuns; alguns estudos brasileiros demonstraram, por exemplo, inadequações em rótulos de alimentos em relação às rotulagens de organismos geneticamente modificados (Branquinho, Ferreira & Cardarelli-Leite, 2010), alergênicos (Cunha et al, 2020), glúten (Mattioni et al, 2016) e às regras gerais de rotulagem (Feitoza et al, 2017).…”

Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

“…The presence of gluten traces in the diet may prevent histological and clinical recovery of celiac patients, even leading to an incorrect diagnosis of refractory CD, which would result in unnecessary use of immunosuppressive therapy [ 7 ]. The occurrence of gluten cross-contamination has been identified in processed food [ 3 , 22 , 23 , 24 , 25 ] and meals from food services [ 26 , 27 ] by different studies.…”

Productos libres de gluten: un reto para la industria de los alimentos

“…La alergia al trigo se define como una reacción adversa inmunológica a las proteínas del trigo, en la que los anticuerpos de inmunoglobulina E juegan un papel central en la patogénesis de estas enfermedades (Battais et al, 2005). Hoy en día también se reporta sensibilidad no celiaca al gluten (Mattioni, Scheuer, Antunes, Paulino, De Francisco, 2016). Según la Asociación de Celiacos del Perú, la prevalencia es de 1 en 100 y de 1 en 266 personas en el mundo con esta enfermedad hereditaria y autoinmunitaria.…”