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Food Chem. 2015 Feb 15;169:120-6. doi: 10.1016/j.foodchem.2014.07.134. Epub 2014 Aug 5.

Gluten detection in foods available in the United States - a market survey.

Author information

1
Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD 20708, USA. Electronic address: Girdhari.Sharma@fda.hhs.gov.
2
Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 8301 Muirkirk Rd., Laurel, MD 20708, USA.

Abstract

Many gluten-free (GF) food choices are now available in supermarkets. However, the unintentional presence of gluten in these foods poses a serious health risk to wheat-allergic and celiac patients. Different GF labelled foods (275) and non-GF labelled foods, without wheat/rye/barley on the ingredient label (186), were analysed for gluten content by two different enzyme linked immunosorbent assay (ELISA) kits. Considering the gluten threshold of 20ppm, GF labelled foods had 98.9% GF labelling compliance with 1.1% (3 out of 275) of foods being mislabelled/misbranded. Among the non-GF labelled foods, 19.4% (36 out of 186) of foods had >20ppm of gluten, as measured by at least one ELISA kit, of which 19 foods had >100ppm of gluten. The presence of oats in non-GF labelled foods was strongly correlated with a positive ELISA result. Gluten was also found in a significant number of foods with gluten/wheat-related advisory warnings.

KEYWORDS:

ELISA; Gluten; Gluten free foods; Immunoassay

PMID:
25236206
DOI:
10.1016/j.foodchem.2014.07.134
[Indexed for MEDLINE]

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