title: Determination of the gluten content of foods.
abstract: Coeliac disease affects 1:1,500 people in Europe. Treatment of the condition involves a gluten-free diet with avoidance of foods containing wheat, rye, barley or oats. Evidence suggests that individuals should adhere strictly to the diet as this reduces the increased incidence of malignancy observed in the condition. A large number of gluten-free products are currently available. Immunological assays have been developed to assess their suitability for patients with coeliac disease. Quantitative assays, based on both polyclonal antisera and monoclonal antibodies, methods of extraction and problems associated with interfering substances are reviewed in this paper.
authors.affiliation: Rayne Institute, UMDS St. Thomas's Hospital, London, UK.
authors.forename: P J
authors.initials: PJ
authors.lastname: Ciclitira
authors.forename: H J
authors.initials: HJ
authors.lastname: Ellis
mesh_terms: D002446:Celiac Disease / Q000139:chemically induced / Q000503:physiopathology; D005504:Food Analysis / Q000379:methods*; D005903:Gliadin / Q000009:adverse effects; D005983:Glutens / Q000032:analysis*; D006801:Humans; D010940:Plant Proteins / Q000032:analysis; D055315:Prolamins
chemical_list: D010940:Plant Proteins; D055315:Prolamins; D005983:Glutens; D005903:Gliadin