Evaluation of gluten in gluten-free-labeled foods and assessment of exposure level to gluten among celiac patients in Lebanon.
The aim of the study was to evaluate gluten contamination in all the gluten-free (GF)-labeled food products sold in Lebanon. Over a 2-year period, a total of 173 food samples collected from 135 brand names were analyzed. Gluten contamination was detected in 33 of 173 (19%) samples, and its content ranged between 2.5 and >80 mg kg-1. In 10 of the 173 samples (6%), the quantity of gluten exceeded the upper limit of 20 mg kg-1. Out of the 10 contaminated products, eight (80%) were locally manufactured. Among these 10 products, eight (80%) were wheat-starch-based foods. Of the 40 brand names tested twice in 2014 and 2015, 15 (38%) showed significantly (p < .05) different gluten content between the 2 years. Using a food frequency questionnaire, exposure level to gluten through the contaminated products was evaluated among 15 celiac patients. Two patients reported consuming these products more than twice per week.
a Department of Natural Sciences, School of Arts and Sciences , Lebanese American University , Koraytem , Beirut , Lebanon.
Hussein
H
Hassan
a Department of Natural Sciences, School of Arts and Sciences , Lebanese American University , Koraytem , Beirut , Lebanon.
Jomana
J
Elaridi
a Department of Natural Sciences, School of Arts and Sciences , Lebanese American University , Koraytem , Beirut , Lebanon.
Maya
M
Bassil
D002446:Celiac Disease / Q000453:epidemiology*; D055050:Diet, Gluten-Free; D005504:Food Analysis; D005515:Food Labeling; D019648:Foods, Specialized; D005983:Glutens / Q000737:chemistry*; D006801:Humans; D007861:Lebanon / Q000453:epidemiology
D005983:Glutens
ELISA; Lebanon; gluten; gluten-free foods; immunoassay