Priscila Farage1, Yanna Karla de Medeiros Nóbrega2, Riccardo Pratesi2, Lenora Gandolfi2, Pedro Assunção3, Renata Puppin Zandonadi1. 1. 1Departamento de Nutrição, Faculdade de Ciências da Saúde,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Asa norte,70910-900 Brasília,DF,Brasil. 2. 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil. 3. 3Departamento de Estatística,Instituto de Ciências Exatas,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil.
Abstract
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.
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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