Post by kickingfrog on Feb 19, 2011 11:03:11 GMT
Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study
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Journal of the American Dietetic Association
Volume 110, Issue 6 , Pages 937-940, June 2010
Abstract
Under the Food Allergen and Consumer Protection Act, the Food and Drug Administration (FDA) must issue a rule for the voluntary labeling of food as gluten-free.
In the proposed rule, many single-ingredient foods, such as millet, are considered inherently free of gluten.
Inherently gluten-free grains will be considered misbranded if they carry a gluten-free label and do not also state that all foods of the same type are gluten-free (eg, 'all millet is gluten free').
Twenty-two inherently gluten-free grains, seeds, and flours not labeled gluten-free were purchased in June 2009 and sent unopened to a company who specializes in gluten analysis.
All samples were homogenized and tested in duplicate using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay with cocktail extraction.
Thirteen of 22 (59%) samples contained less than the limit of quantification of 5 parts per million (ppm) for gluten.
Nine of 22 (41%) samples contained more than the limit of quantification, with mean gluten levels ranging from 8.5 to 2,925.0 ppm.
Seven of 22 samples (32%) contained mean gluten levels more than 20 ppm and would not be considered gluten-free under the proposed FDA rule for gluten-free labeling.
Gluten contamination of inherently gluten-free grains, seeds, and flours not labeled gluten-free is a legitimate concern.
The FDA may want to modify their proposed rule for labeling of food as gluten-free, removing the requirement that gluten-free manufacturers of inherently gluten-free grains, seeds, and flours must state on product labels that all foods of that type are gluten-free.
...
www.adajournal.org/article/S0002-8223(10)00234-8/abstract
************
Journal of the American Dietetic Association
Volume 110, Issue 6 , Pages 937-940, June 2010
Abstract
Under the Food Allergen and Consumer Protection Act, the Food and Drug Administration (FDA) must issue a rule for the voluntary labeling of food as gluten-free.
In the proposed rule, many single-ingredient foods, such as millet, are considered inherently free of gluten.
Inherently gluten-free grains will be considered misbranded if they carry a gluten-free label and do not also state that all foods of the same type are gluten-free (eg, 'all millet is gluten free').
Twenty-two inherently gluten-free grains, seeds, and flours not labeled gluten-free were purchased in June 2009 and sent unopened to a company who specializes in gluten analysis.
All samples were homogenized and tested in duplicate using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay with cocktail extraction.
Thirteen of 22 (59%) samples contained less than the limit of quantification of 5 parts per million (ppm) for gluten.
Nine of 22 (41%) samples contained more than the limit of quantification, with mean gluten levels ranging from 8.5 to 2,925.0 ppm.
Seven of 22 samples (32%) contained mean gluten levels more than 20 ppm and would not be considered gluten-free under the proposed FDA rule for gluten-free labeling.
Gluten contamination of inherently gluten-free grains, seeds, and flours not labeled gluten-free is a legitimate concern.
The FDA may want to modify their proposed rule for labeling of food as gluten-free, removing the requirement that gluten-free manufacturers of inherently gluten-free grains, seeds, and flours must state on product labels that all foods of that type are gluten-free.
...
www.adajournal.org/article/S0002-8223(10)00234-8/abstract