Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet

Abstract

Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified “gluten-free” and naturally gluten-free products without labeled “may contain gluten” information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the research, only 5.8% were found to contain gluten above 20 ppm. Only one product labeled “gluten-free” was contaminated with gluten at 79.3 ppm (cider cake). In addition, our research also examined the gluten content of commercial beers containing barley malt not labeled as “gluten-free”. Research has shown that 60% of samples are not safe for those on a strict gluten-free diet. Our research clearly shows that many manufacturers, although they do not monitor their products for the presence of gluten in them, offer safe products, although they cannot be recommended in a gluten-free diet. Therefore, there is a strong need to increase the frequency of testing by food manufacturers for the presence of gluten in their products, so that the number of products approved for people on a gluten-free diet continues to increase.

Determinants of Adherence to a Gluten-Free Diet in Children with Celiac Disease and the Influence of the Methods Used to Assess It

“…Moreover, both questionnaires do not investigate the type of gluten consumption, not discriminating between the deliberate consumption of a wheat-based product, such as bread or pizza, and a food with a "may contain" statement. Such an issue could be crucial in influencing the serology and biopsy assessment of dietary adherence [19][20][21][22]. Regarding the amount of voluntary gluten consumption in addition to frequency, only the Biagi questionnaire focuses on the amount of intake, distinguishing between "a normal portion" and "just a taste".…”

Factors Affecting the Consumer Behaviour of Gluten Sensitive Consumers – A Pilot Study

“…Lifestyle adaptations: Most people with gluten sensitivity were sick after eating gluten-free food, or the host looked at them in confusion when they were asked about cross-contamination with food that was basically gluten free. However, it is important that a product can be said to be completely free only after complying with strict regulations (Lee et al, 2014;Guennouni, 2022;Przybylska et al, 2022).…”