Gluten detection in foods available in the United States – A market survey

Sharma, Girdhari M.; Pereira, Marion; Williams, Kristina M.

doi:10.1016/j.foodchem.2014.07.134

Cited by 53 publications

(40 citation statements)

References 32 publications

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“…Members of a household that includes a patient with CD often choose to follow a GF diet as well, to avoid accidental consumption of gluten-containing food by the patient with CD. Increased numbers of consumers are also choosing to follow a GF diet (Sharma et al, 2015). As a consequence, GF food products are getting more popular in the marketplace (Sapone et al, 2012).…”

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confidence: 99%

Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes

Fritz

Chen

2016

Int J of Food Sci Tech

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SummaryGluten-free (GF) foods, whose claim compliance is controlled at the 'serving level', hold better chances of protecting gluten-intolerant consumers. This is particularly true for GF oatmeal, as oats are easily contaminated with gluten-rich kernels of wheat, rye and barley, which remain intact to the spoon as pill-like flakes. A single contaminant kernel in otherwise pure oats results in GF labelling noncompliance, thereby posing a risk to patients with coeliac disease. Our in-market survey of 965 GF oatmeal servings uncovered that one in fifty-seven servings exceeded the GF labelling maximum of 20 mg kg À1 (i.e. 20 ppm). The noncompliance pattern was 'binary-like', with kernel-based contamination the suspected pass/fail driver.We have highlighted probabilities of misassessment for various sample sizes in light of oat's natural propensity for kernel-based contamination and proposed use of attribute-based sampling for compliance assessment, thereby providing a way to assess/manage/control 'rates of servings containing a contaminant kernel' within acceptable limits with high confidence.Keywords Acceptance sampling, binomial, coeliac disease, ELISA, gluten, gluten-free, inference, in-market survey, oat. IntroductionCoeliac disease (CD) is a lifelong, genetic, autoimmune intestinal disorder that affects approximately 0.2-1.0% of the world population (Sanders et al., 2003;Catassi & Fasano, 2008;Mustalahti et al., 2010;Ludvigsson et al., 2013;Mooney et al., 2016). Patients with CD have to abstain from dietary intake of gluten proteins found in wheat, barley and rye, as these proteins trigger autoimmune destruction of the mucosa of the small intestine (Janatuinen et al., 1995). Members of a household that includes a patient with CD often choose to follow a GF diet as well, to avoid accidental consumption of gluten-containing food by the patient with CD. Increased numbers of consumers are also choosing to follow a GF diet (Sharma et al., 2015). As a consequence, GF food products are getting more popular in the marketplace (Sapone et al., 2012). To protect this growing number of consumers, food regulatory agencies have started to regulate gluten content in products with GF claims. For example, the US Food and Drug Administration (FDA) has decided that foods with GF claims should contain less than 20 ppm (i.e. mg kg À1 ) of gluten (Sharma et al., 2015). This has elevated the need for improved methodologies to determine whether grain-based product meets this standard. Oats are recognised as one of the most important whole grain foods, being rich in dietary fibre, B-complex vitamins (thiamin, niacin and riboflavin), iron and proteins (Comino et al., 2015;Rebello et al., 2016). To expand the dietary options of patients with CD, as well as those following a GF diet, many researchers have investigated the suitability of dietary inclusion of oats (Lundin et al., 2003;Thompson, 2003;Comino et al., 2011Comino et al., , 2015Londono et al., 2013;Tapsas et al., 2014). Although there has been debate whether oats present risks to...

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Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes

Fritz

Chen

2016

Int J of Food Sci Tech

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“…A common perception is that a gluten-free diet helps in reducing obesity, has better digestive and nutritional attributes and is of higher quality [4,5]. Researchers have suggested it might be a better option for consumers to opt for gluten-free bread due to its lower salt content.…”

Section: Discussionmentioning

confidence: 99%

Gluten-Free Bread: A Better Dietary Option?

Sun¹,

Ghosh²

2017

J Nutr Disorders Ther

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“…Gluten-free (GF)-labelled foods, with statements such as "produced in a facility that also processes wheat" or "made on equipment shared with wheat," also confuse consumers (Sharma et al 2015). Up to 90% of food products bearing peanut advisory statements did not contain any protein that can cause an allergic reaction (Hefle et al 2007).…”

Section: Role Of Pal In Accidental Exposures To Allergensmentioning

confidence: 99%

“May Contain” Allergen Statements: Facilitating or Frustrating Consumers?

Soon

Manning

2017

J Consum Policy

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As a result of mandatory labelling legislation, major food allergens that commonly cause allergic reactions are declared on packaging. The usage of precautionary allergen labelling (PAL) on packaging is not regulated in all countries, and the food industry uses various forms of "may contain" labelling which firstly is often inconsistent and secondly over time may diminish the value of such advisory statements. Hence, the aims of this paper are to review the current industry usage of PAL and to provide recommendations on future use that are of value to academics, policy makers, food industry, and consumers. A case study example is used to illustrate the likely costs and benefits of improving the current PAL status by considering a "peanut-free" product and calculation using the Voluntary Incidental Trace Allergen Labelling (VITAL) calculator. Governance such as addressing the inconsistent usage of PALs, promoting the harmonization of language used in PALs, and improving PAL status to quantified PAL statements would be helpful in communicating risks to consumers, so they can make informed choices when purchasing food products.

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Gluten detection in foods available in the United States – A market survey

Cited by 53 publications

References 32 publications

Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes

Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes

Gluten-Free Bread: A Better Dietary Option?

“May Contain” Allergen Statements: Facilitating or Frustrating Consumers?

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