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Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease.
- Source :
-
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2013; Vol. 30 (12), pp. 2017-21. Date of Electronic Publication: 2013 Oct 14. - Publication Year :
- 2013
-
Abstract
- A large national investigation into the extent of gluten cross-contamination of naturally gluten-free ingredients (flours and starches) sold in Canada was performed. Samples (n = 640) were purchased from eight Canadian cities and via the internet during the period 2010-2012 and analysed for gluten contamination. The results showed that 61 of the 640 (9.5%) samples were contaminated above the Codex-recommended maximum level for gluten-free products (20 mg kg⁻¹) with a range of 5-7995 mg kg⁻¹. For the ingredients that were labelled gluten-free the contamination range (5-141 mg kg⁻¹) and number of samples were lower (3 of 268). This picture was consistent over time, with approximately the same percentage of samples above 20 mg kg⁻¹ in both the initial set and the subsequent lot. Looking at the total mean (composite) contamination for specific ingredients the largest and most consistent contaminations come from higher fibre ingredients such as soy (902 mg kg⁻¹), millet (272 mg kg⁻¹) and buckwheat (153 mg kg⁻¹). Of the naturally gluten-free flours and starches tested that do not contain a gluten-free label, the higher fibre ingredients would constitute the greatest probability of being contaminated with gluten above 20 mg kg⁻¹.
- Subjects :
- Canada
Diet Surveys
Dietary Fiber analysis
Edible Grain adverse effects
Edible Grain economics
Enzyme-Linked Immunosorbent Assay
Fagopyrum adverse effects
Fagopyrum chemistry
Fagopyrum economics
Flour adverse effects
Flour economics
Food Handling
Food Labeling
Glutens adverse effects
Humans
Internet
Nuts adverse effects
Nuts chemistry
Nuts economics
Panicum adverse effects
Panicum chemistry
Panicum economics
Seeds adverse effects
Seeds chemistry
Soy Foods adverse effects
Soy Foods analysis
Soy Foods economics
Starch adverse effects
Starch economics
Celiac Disease diet therapy
Diet, Gluten-Free adverse effects
Edible Grain chemistry
Flour analysis
Food Contamination
Glutens analysis
Starch chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1944-0057
- Volume :
- 30
- Issue :
- 12
- Database :
- MEDLINE
- Journal :
- Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
- Publication Type :
- Academic Journal
- Accession number :
- 24124879
- Full Text :
- https://doi.org/10.1080/19440049.2013.840744