1. Evaluation of the Presence of Gluten in Beans Served at Self-Service Restaurants: A Problem for Celiac Disease Carriers
- Author
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Riccardo Pratesi, Lenora Gandolfi, Lucas Malta Almeida, Odeth Maria Vieira Oliveira, Renata Puppin Zandonadi, and Rodrigo Coutinho de Almeida
- Subjects
chemistry.chemical_classification ,medicine.medical_specialty ,business.industry ,Public health ,nutritional and metabolic diseases ,Disease ,Gluten ,digestive system diseases ,Biotechnology ,chemistry ,Environmental health ,Medicine ,business ,Food Science - Abstract
The aim of this study is to evaluate the gluten contamination in beans served in self-service restaurants. The study was conducted in self-service restaurants in Brasilia, where samples of common beans were collected and later analyzed using the ELISA technique. The results showed that 16% of the samples were contaminated by gluten and almost 45% of the restaurants showed at least one day of gluten contamination. This shows the lack of standardization of the preparation of beans, a fact that exposes celiac disease (CD) patients to great risk. Therefore, public health actions are necessary to ensure safe access to gluten-free food in order to avoid further complications related to celiac disease and improve quality of life for these individuals.
- Published
- 2013
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