Search results for "gluten-free food"
showing 5 items of 5 documents
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
2021
On August 12, 2020, the U.S. Food and Drug Administration (FDA) has finalized a rule related to gluten-free labeling for foods containing fermented, hydrolyzed ingredients. The FDA believes that there is no scientifically valid analytical method effective for determining gluten in fermented or hydrolyzed foods. In the absence of an analytical method, the FDA has decided to evaluate gluten-free claims on these foods based only on evidence that the food or ingredient used is gluten-free before fermentation or hydrolysis. For example, barley-based beers from which gluten is removed during brewing using special filtration, adsorption and/or enzymatic treatment are therefore excluded from bearin…
Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
2018
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid composition was determined by Gaschromatography (GC&ndash
A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease
2007
BACKGROUND: Treatment of celiac disease (CD) is based on the avoidance of gluten-containing food. However, it is not known whether trace amounts of gluten are harmful to treated patients. OBJECTIVE: The objective was to establish the safety threshold of prolonged exposure to trace amounts of gluten (ie, contaminating gluten). DESIGN: This was a multicenter, double-blind, placebo-controlled, randomized trial in 49 adults with biopsy-proven CD who were being treated with a gluten-free diet (GFD) for > or =2 y. The background daily gluten intake was maintained at < 5 mg. After a baseline evaluation (t0), patients were assigned to ingest daily for 90 d a capsule containing 0, 10, or 50 mg glute…
Determination of trace elements in gluten-free food for celiac people by ICP-MS
2014
Abstract This paper is the first analytical approach to the study of twenty heavy metals in the gluten-free foods for celiac people. Only the ICP-MS technique was used. One of the advantages about the use of ICP-MS for this characterization is the high sensitivity that improved the limits of quantification levels for some elements that are present at low quantities in some samples. The concentration values of As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn in seventeen gluten-free food samples are reported. The highest arsenic and molybdenum levels were measured in Rice noodle from China (0.088 and 0.47 mg kg − 1 , respectively). The highest concentrations of some metal…
DETERMINATION OF MACRO ELEMENTS IN GLUTEN-FREE FOOD FOR CELIAC PEOPLE BY ICP-OES
2015
This paper is the first analytical approach to the study of seven nutrients in the gluten-free foods for celiac people. The ICP-OES technique was used. One of the advantages about the use of ICP-OES for this characterization is the high selectivity and low interferences for studied elements. The concentration values of K, Li, Sr, Na, Ca, Mg and Al in seventeen gluten-free food samples are reported. Considering the average concentrations of the elements analyzed, excluding lithium, in the present study it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing only from 1.5 to 20% of the RDI for the essential metals. In pa…