Skip to main content
ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #316410

Title: Evaluation of commercial gluten-free foods from the Brazilian market [abstract]

item MATTIONI, BRUNA - Universidade Federal De Santa Catarina (UFSC)
item DOS SANTOS, IARA - Universidade Federal De Santa Catarina (UFSC)
item PAULINO, NIRALDO - Universidade Federal De Santa Catarina (UFSC)
item Tilley, Michael - Mike
item FAUBION, JON - Kansas State University
item DE FRANCISCO, ALICIA - Universidade Federal De Santa Catarina (UFSC)

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/15/2015
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: In addition to Celiac Disease, there are other gluten related disorders classified according to immunological response, e.g. autoimmune, allergic and sensitivity (non-autoimmune and non-allergic). In all cases, the only effective therapy is strict adherence to a gluten free diet, which consists of a combination of naturally gluten-free foods and specially manufactured gluten-free versions of wheat-based foods. Proper labeling is essential for the consumer to make important dietary decisions. According to the Codex Alimentarius (2008), food that contains less than 20 mg/kg should be labeled as GF, above 20 and up to 100 mg/kg as Reduced Gluten Content and above 100 mg/kg as Gluten Containing (GC). In Brazil all food products must be labeled as GF (< 20 mg/kg) or GC (>20 mg/kg). In order to verify if the labeling of food products followed the correct guidelines in relation to gluten, 123 commercial food items in Brazil, were analyzed over a two year period. Samples consisted of traditional wheat based products, as well as samples containing a minor wheat ingredient or unknown, submitted by food manufacturers. The gluten analyses were performed by ELISA-AOAC 991.19 using the R-5 antibody (Biocontrol Transia Plate Prolamins method). The samples were categorized according to alimentary group, label, gluten level and year. A total of 11 (8.9 %) were labeled as containing gluten, 60 (48.8 %) as gluten-free and 52 (42.3 %) unknown or unlabeled. The main categories were composed of: flours, starches and “farofas” (22 %); breads, including cheese bread (16.3 %); and sweet goods (15.4%). Although most samples were found to be accurately labeled, 14 (11.4 %) labeled as gluten-free were found to contain gluten levels > 20 mg/kg. These findings illustrate the necessity of rigorous testing and monitoring to prevent a risk for celiac people and other gluten related disorders.