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Commercial assays to assess gluten content of gluten-free foods: why they are not created equal.
J Am Diet Assoc. 2008 Oct; 108(10):1682-7.JA

Abstract

A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in food labeling. People with celiac disease should feel confident that foods labeled "gluten-free" have been assessed for gluten using the same "best available" methodology. The Association of Analytical Communities and the Codex Alimentarius Commission endorse different methods. Both are used by manufacturers in the United States to determine the gluten-free status of food. The sandwich omega-gliadin enzyme-linked immunosorbent assay (ELISA) is the official method of the Association of Analytical Communities. It is able to quantify native and heated gluten. It is unable to accurately detect and quantify barley prolamins, can over- or underestimate gluten content, and cannot accurately quantify hydrolyzed gluten. The sandwich R5 ELISA was endorsed by Codex for gluten determination. It is able to quantify native and heated gluten. One criticism is that it overestimates barley hordein. It also is unable to accurately quantify hydrolyzed gluten. Foods that can be reliably assessed for gluten using a validated commercially available ELISA are those contaminated with native and heated proteins from wheat, barley, and rye. The degree of confidence that can be placed in a manufacturer's assertion that a product is gluten-free is based on the assay used to determine the gluten content and the specific food analyzed.

Authors+Show Affiliations

tricia_s_thompson@hotmail.comNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

18926134

Citation

Thompson, Tricia, and Enrique Méndez. "Commercial Assays to Assess Gluten Content of Gluten-free Foods: Why They Are Not Created Equal." Journal of the American Dietetic Association, vol. 108, no. 10, 2008, pp. 1682-7.
Thompson T, Méndez E. Commercial assays to assess gluten content of gluten-free foods: why they are not created equal. J Am Diet Assoc. 2008;108(10):1682-7.
Thompson, T., & Méndez, E. (2008). Commercial assays to assess gluten content of gluten-free foods: why they are not created equal. Journal of the American Dietetic Association, 108(10), 1682-7. https://doi.org/10.1016/j.jada.2008.07.012
Thompson T, Méndez E. Commercial Assays to Assess Gluten Content of Gluten-free Foods: Why They Are Not Created Equal. J Am Diet Assoc. 2008;108(10):1682-7. PubMed PMID: 18926134.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Commercial assays to assess gluten content of gluten-free foods: why they are not created equal. AU - Thompson,Tricia, AU - Méndez,Enrique, PY - 2007/07/06/received PY - 2008/03/25/accepted PY - 2008/10/18/pubmed PY - 2008/11/14/medline PY - 2008/10/18/entrez SP - 1682 EP - 7 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 108 IS - 10 N2 - A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in food labeling. People with celiac disease should feel confident that foods labeled "gluten-free" have been assessed for gluten using the same "best available" methodology. The Association of Analytical Communities and the Codex Alimentarius Commission endorse different methods. Both are used by manufacturers in the United States to determine the gluten-free status of food. The sandwich omega-gliadin enzyme-linked immunosorbent assay (ELISA) is the official method of the Association of Analytical Communities. It is able to quantify native and heated gluten. It is unable to accurately detect and quantify barley prolamins, can over- or underestimate gluten content, and cannot accurately quantify hydrolyzed gluten. The sandwich R5 ELISA was endorsed by Codex for gluten determination. It is able to quantify native and heated gluten. One criticism is that it overestimates barley hordein. It also is unable to accurately quantify hydrolyzed gluten. Foods that can be reliably assessed for gluten using a validated commercially available ELISA are those contaminated with native and heated proteins from wheat, barley, and rye. The degree of confidence that can be placed in a manufacturer's assertion that a product is gluten-free is based on the assay used to determine the gluten content and the specific food analyzed. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/18926134/Commercial_assays_to_assess_gluten_content_of_gluten_free_foods:_why_they_are_not_created_equal_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(08)01409-0 DB - PRIME DP - Unbound Medicine ER -