Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.

Autor:	Farage P; 1Departamento de Nutrição, Faculdade de Ciências da Saúde,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Asa norte,70910-900 Brasília,DF,Brasil., de Medeiros Nóbrega YK; 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil., Pratesi R; 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil., Gandolfi L; 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil., Assunção P; 3Departamento de Estatística,Instituto de Ciências Exatas,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil., Zandonadi RP; 1Departamento de Nutrição, Faculdade de Ciências da Saúde,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Asa norte,70910-900 Brasília,DF,Brasil.
Jazyk:	angličtina
Zdroj:	Public health nutrition [Public Health Nutr] 2017 Feb; Vol. 20 (3), pp. 413-416. Date of Electronic Publication: 2016 Sep 15.
DOI:	10.1017/S1368980016002433
Abstrakt:	Objective: The present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients. Design/setting In the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius. Results: The results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample. Conclusions: These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.
Databáze:	MEDLINE
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