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|Title:||Analytical Methods for Detection of Gluten in Food - Method Developments in Support of Food Labeling Legislation|
|Authors:||HARASZI RÈKA; CHASSAIGNE Hubert; MAQUET Alain; ULBERTH Franz|
|Citation:||JOURNAL OF AOAC INTERNATIONAL vol. 94 no. 4 p. 1006-1025|
|Type:||Articles in Journals|
|Abstract:||The current essential therapy of celiac disease is a strict adherence to a gluten-free diet. Besides food products that are naturally gluten-free, “very low gluten” and “glutenfree” bakery products have become available. The availability of immunochemical and other analytical methods to determine gluten markers in foods is of utmost importance to ensure the well being of gluten-sensitive individuals. The aim of this review was to evaluate if currently available methodologies are suitable to meet the requirements of food labeling standards for individual gluten source declaration, in order to achieve policy objectives. Codex Alimentarius and European Union (EU) legislation and gluten detection methodologies applicable at present have been summarized and compared. In 2009, the European Commission issued Regulation No. 41/2009 concerning the composition and labeling of foodstuffs suitable for people intolerant to gluten. This review constitutes a basis to investigate the possibility to develop a proteomic-based method for the specific detection of gluten-containing cereals in food products, especially at or around the limits specified in EU legislation.|
|JRC Institute:||Institute for Reference Materials and Measurements|
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