title: Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.
abstract: 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.
  
  
  
  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.
  
  
  
  These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.
authors.affiliation: 1Departamento de Nutrição, Faculdade de Ciências da Saúde,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Asa norte,70910-900 Brasília,DF,Brasil.
authors.forename: Priscila
authors.initials: P
authors.lastname: Farage
authors.affiliation: 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil.
authors.forename: Yanna Karla
authors.initials: YK
authors.lastname: de Medeiros Nóbrega
authors.affiliation: 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil.
authors.forename: Riccardo
authors.initials: R
authors.lastname: Pratesi
authors.affiliation: 2Faculdade de Medicina,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil.
authors.forename: Lenora
authors.initials: L
authors.lastname: Gandolfi
authors.affiliation: 3Departamento de Estatística,Instituto de Ciências Exatas,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Brasília,DF,Brasil.
authors.forename: Pedro
authors.initials: P
authors.lastname: Assunção
authors.affiliation: 1Departamento de Nutrição, Faculdade de Ciências da Saúde,Universidade de Brasília,Campus Universitário Darcy Ribeiro,Asa norte,70910-900 Brasília,DF,Brasil.
authors.forename: Renata Puppin
authors.initials: RP
authors.lastname: Zandonadi
mesh_terms: D001938:Brazil; D002446:Celiac Disease; D003430:Cross-Sectional Studies; D055050:Diet, Gluten-Free; D005504:Food Analysis / Q000379:methods / Q000706:statistics & numerical data*; D005506:Food Contamination / Q000032:analysis / Q000706:statistics & numerical data; D005523:Food Supply / Q000379:methods*; D005983:Glutens / Q000009:adverse effects / Q000032:analysis*; D006801:Humans; D018570:Risk Assessment
chemical_list: D005983:Glutens
keywords: Coeliac disease; Contamination; Food contamination; Gluten; Gluten-free