Part of celiac population still at risk despite current gluten thresholds
| Autor: | I.D. Bruins Slot, H.J. van der Fels-Klerx, Maria G. E. G. Bremer, R.J. (Rob) Hamer |
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| Rok vydání: | 2015 |
| Předmět: |
Novel Foods & Agrochains
BU Toxicologie Population Novel Foods & Agroketens digestive system BU Dierbehandelingsmiddelen BU Veterinary Drugs Environmental health Food choice Life Science Medicine BU Toxicology Novel Foods & Agrochains education VLAG chemistry.chemical_classification education.field_of_study business.industry BU Toxicology nutritional and metabolic diseases Gluten digestive system diseases Biotechnology BU Toxicologie Novel Foods & Agroketens chemistry Food products business Food Science |
| Zdroj: | Trends in Food Science and Technology, 43(2), 219-226 Trends in Food Science and Technology 43 (2015) 2 |
| ISSN: | 0924-2244 |
| DOI: | 10.1016/j.tifs.2015.02.011 |
| Popis: | In order to assist celiac disease (CD) patients in making safe food choices, gluten-free food products are labelled as such. The exact meaning of the gluten-free label differs throughout the world. This paper discusses the different thresholds that are currently used to label products gluten-free and compares tolerable gluten levels to the gluten levels CD patients can be exposed to with these thresholds in place. Currently, the most applied gluten threshold to label products gluten-free does not protect the most vulnerable patients. Therefore, we propose to lower the threshold for products with a gluten-free label to 3 ppm gluten. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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