Are Gluten Traces in GF Foods a Risk for Celiacs?

by on January 11, 2013 in Ingredient Testing, Research

A very interesting article in the January issue of the American Journal of Clinical Nutrition asks a compelling question in its very title:

Might gluten traces in wheat substitutes pose a risk in patients with celiac disease?

The study evaluated gluten-free foods from four European countries where Codex Alimentarius guidelines are followed for the labeling of gluten-free foods: fewer than 20 parts per million of detectable gluten in order to be called gluten-free, and 21-100 ppm gluten to be called “very low gluten.”

All of the samples were analyzed using the R5 ELISA, and while we agree that using only one test for gluten is not sufficient, those of us who follow a gluten-free diet were still relieved to learn that the foods tested quite safely within the parameters of the study.

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Differing Opinions on Gluten Analysis Research

by on January 11, 2013 in Ingredient Testing, Research

Recently an article was published in the American Journal of Nutrition detailing the gluten content of a variety of different gluten-free foods available for sale across several European countries.

Reassuringly, the study found that the overwhelming majority of products available were not only below the Codex Alimentarius guidelines of 20ppm or less detectable gluten, but had no detectable gluten at all.

However, the study itself only included one type of analysis: the R5 Sandwich ELISA. While this is no doubt the most popular analysis for gluten detection, it isn’t the only one. The R5 antibody does not necessarily tie toxicity to a positive result (detection of gluten), and so the possibility exists that a food testing negative for gluten with this method could in fact still be toxic for people with celiac disease.

For more, read the editorial (as a PDF and published in the American Journal of Clinical Nutrition) about gluten-free food and its safety for celiac patients.

 

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