Detection of gluten content in both naturally and labelled gluten-free products available in Morocco

Guennouni, Morad; Elmoumou, Lahcen; Admou, Brahim; Hazime, Raja; Elkhoudri, Noureddine; Hakmaoui, Abdelmalek; Bourrahouat, Aïcha; Hilali, Abderraouf

doi:10.1007/s00003-022-01374-0

Cited by 6 publications

(3 citation statements)

References 50 publications

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“…Guennouni et al [34] evaluated the gluten content in gluten-free products available in Morocco. A total of 84 food samples were analyzed, including 52 foods labeled as glutenfree and 32 naturally gluten-free foods, distributed across six different categories.…”

Section: Cross-contamination In Gluten-free Productsmentioning

confidence: 99%

Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments

Vargas,

Cardoso,

Didoné

et al. 2024

IJERPH

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Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments.

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Section: Cross-contamination In Gluten-free Productsmentioning

confidence: 99%

Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments

Vargas,

Cardoso,

Didoné

et al. 2024

IJERPH

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show abstract

“…The worldwide prevalence of CD is 1.4% [ 5 ]. As a determining factor for CD, the ingestion of foods containing gluten (wheat, rye, barley and all its derivatives) causes an inflammatory reaction that compromises the villi of the small intestine, impacting the absorption of nutrients [ 6 , 7 ]. The diagnosis of CD is determined by clinical suspicion, signs and symptoms, serological tests, intestinal biopsy and positive response to a gluten-free diet [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Atypical or extraintestinal manifestations can appear in the form of anemia, osteoporosis, dermatitis herpetiformis, neurological disorders and so on [ 17 , 18 ]. There may also be possible complications, including poor infant growth, infertility, and malignant diseases [ 6 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review

Damasceno,

Zandonadi,

Mendes

et al. 2024

Nutrients

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Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm.

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Gold nanoparticle-based lateral flow immunoassay for the rapid and on-site detection of wheat allergen in milk

Hu¹,

Xu²,

Xu³

et al. 2023

Food Bioscience

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Detection of gluten content in both naturally and labelled gluten-free products available in Morocco

Cited by 6 publications

References 50 publications

Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments

Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments

Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review

Gold nanoparticle-based lateral flow immunoassay for the rapid and on-site detection of wheat allergen in milk

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