Gluten-Free Foods

Taylor, J. R. N. and Emmambux, M. N. (2008). Gluten-free cereal products and beverages. In "Gluten-Free Foods and Beverages from Millets", (E. K. Arendt and F. D. Bello, Eds.). Elsevier Inc. 

The fingerprinting of gliadins and glutenins in various wheat flours by LC-MS shows complex traces with more than 20 peaks. The two major components, i.e., and Ys gliadin, were identified through A-terminal sequencing and accurate-mass determination [52]. The components were proposed as markers to detect traces of wheat in gluten-free food preparations. 

Berti, C., Riso, P., Monti, L., and Porrini, M. (2004). In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts. Eur. J. Nutr. 43(4), 198-204. 

Thus, the term gluten-free foods refers to food products free from these cereal proteins, or those in which cereal protein content is less than a defined amount (usually 200ppm). 

Dahinden I, von Buren M, Liithy J (2001). A quantitative competitive PCR system to detect contamination of wheat, barley or rye in gluten-free food for coeUac patients. Fur. Food Res. TechnoL, 212 228-233. 

Sandberg M, Lundberg L, Ferm M, Malmheden Yman I (2003). Real Time PCR for the detection and discrimination of cereal contamination in gluten free foods. Fur. Food Res. Technol, 217 344-349. 

Mendez E, Vela C, Immer U, Janssen EW (2005). Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gUadin in gluten-free food. Euro. J. Gastroenterol Hepatol, 17(10) 1053-1063. 

Specific provisions are made for the introduction of oats in gluten-free foods but only pure oats, which have been specially produced, prepared and processed,... 

Denery-Papini S, Nicolas Y, Popineau Y (1999). Efficiency and limitations of immunochemical assays for the testing of gluten-free foods. J. Cereal Chem., 30 121-131. 

Gliadin, a constituent of the cereal protein gluten, is responsible for the intolerance generated in celiac disease. Control of gliadin contents in gluten-free foods is needed to prevent the inappropriate immune response in patients. Various immunosensors have been reported in the literature with this objective. As an example, an electrochemical magneto... 

Pereira da Silva Neves, M.M., Gonzdez-Garcfa, M.B., Nouws, H.P.A. et al. (2010) Celiac disease diagnosis and gluten-free food analytical control. Anal. Bioanal. Chem., 397, 1743-1753. 

Those foods manufactured without flour from wheat, rye, barley, or oats, as these flours contain the protein gluten. Due to the versatility of wheat flour and the protein gluten, they are found in a large number of food products. Therefore, a person selecting gluten-free foods should exercise care, read the label, and become familiar with the types of foods likely to contain wheat or gluten. 

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