Evaluation of gluten in gluten-free-labeled foods and assessment of exposure level to gluten among celiac patients in Lebanon. (3rd October 2017)

• Record Type: Journal Article
• Authors: Hassan, Hussein; Elaridi, Jomana; Bassil, Maya
• Is Part Of: International journal of food sciences and nutrition. Volume 68:Number 7(2017)
• Page Start: 881
• Page End: 886
• Publication Date: 2017-10-03
• Subjects: Lebanon -- gluten -- gluten-free foods -- ELISA -- immunoassay; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2017.1303461
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The aim of the study was to evaluate gluten contamination in all the gluten-free (GF)-labeled food products sold in Lebanon. Over a 2-year period, a total of 173 food samples collected from 135 brand names were analyzed. Gluten contamination was detected in 33 of 173 (19%) samples, and its content ranged between 2.5 and >80 mg kg −1 . In 10 of the 173 samples (6%), the quantity of gluten exceeded the upper limit of 20 mg kg −1 . Out of the 10 contaminated products, eight (80%) were locally manufactured. Among these 10 products, eight (80%) were wheat-starch-based foods. Of the 40 brand names tested twice in 2014 and 2015, 15 (38%) showed significantly ( p < .05) different gluten content between the 2 years. Using a food frequency questionnaire, exposure level to gluten through the contaminated products was evaluated among 15 celiac patients. Two patients reported consuming these products more than twice per week.