46I-16 |
Immunochemical analysis of various food ingredients for detectable gluten content |
A. L. LARDIZABAL, L. M. Niemann, and S. L. Hefle. Food Allergy Research and Resource Program, University of Nebraska-Lincoln, Lincoln, NE 68583-0919 Unidentified wheat presence in the food supply presents a serious health risk to individuals who suffer from either true wheat allergy or celiac sprue. The Codex Alimentarius had set a level of less than 200 ppm for a food to be considered “gluten-free”. Codex is considering changing this level to 20 ppm in the belief that this will better protect the celiac sufferer. Many foods are perceived by celiac and wheat-allergic persons as containing wheat gluten or proteins, which can lead to a more restricted diet than necessary. The objective of the study was to determine the presence of wheat gluten in non-wheat-containing, “wheat-free”, “gluten-free” foods/ingredients. A commercially available wheat gluten immunoassay kit (lower detection limit=10 parts per million gluten) was used to test samples. The test exhibits some cross-reactivity to barley and rye glutens. Food samples tested included a variety of non-wheat foods at high risk for cross-contamination with wheat, foods labeled as “wheat free” or “gluten free”, and foods or ingredients commonly avoided by celiac and wheat-allergic people that originate from wheat or related cereals, but which have questionable gluten content. Samples tested included at least two different lot numbers of each product. Most products with questionable wheat content, such as alcoholic beverages, carriers, and flavorings, most types of vinegar and soy sauces, registered below 10 ppm gluten. Food products labeled as wheat or gluten “free” showed detectable levels ranging from below 10 ppm to 277 ppm. Based on the results of this study, distilled products such as vinegar, alcoholic beverages, and alcohol-based flavorings can likely be ingested by celiac people without problem. Caution must be taken when eating food products labeled “wheat-free” or “gluten free” as some can contain appreciable amounts of wheat.
Session 46I, Toxicology & Safety Evaluation
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