Journal
PUBLIC HEALTH NUTRITION
Volume 20, Issue 3, Pages 413-416Publisher
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S1368980016002433
Keywords
Coeliac disease; Gluten; Gluten-free; Contamination; Food contamination
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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.
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