Collin P, Thorell L, Kaukinen K, Mäki M
Department of Medicine, Tampere University Hospital, and Medical School, University of Tampere, Tampere, Finland.
Aliment Pharmacol Ther. 2004 Jun 15;19(12):1277-83. doi: 10.1111/j.1365-2036.2004.01961.x.
Gluten contamination in gluten-free products cannot totally be avoided. The safe threshold for gluten remains obscure.
The purpose was to estimate a reasonable limit for residual gluten, based on current literature and measurement of gluten in gluten-free products on the market.
The gluten content of 59 naturally gluten-free and 24 wheat starch-based gluten-free products were analysed by enzyme-linked immunosorbent assay. The daily intake of flours was calculated in 76 adults on gluten-free diet, and the intake compared with mucosal histology.
A number of both naturally gluten-free (13 of 59) and wheat starch-based gluten-free (11 of 24) products contained gluten from 20 to 200 ppm (=mg/kg). The median daily flour consumption was 80 g (range: 10-300). Within these limits, the long-term mucosal recovery was good.
The threshold for gluten-contamination can safely be set at 100 ppm. Provided that the daily flour intake is even 300 g, a level of 100 ppm results in 30 mg of gluten intake. This has been shown to be safe, when correlated to histology, in clinical and challenge studies. The level can be achieved by the industry, and does not make the diet too cumbersome.
无麸质产品中的麸质污染无法完全避免。麸质的安全阈值仍不明确。
基于当前文献以及对市场上无麸质产品中麸质的测量，估算残留麸质的合理限量。
采用酶联免疫吸附测定法分析了59种天然无麸质产品和24种以小麦淀粉为基础的无麸质产品中的麸质含量。计算了76名采用无麸质饮食的成年人面粉的每日摄入量，并将其与黏膜组织学情况进行比较。
许多天然无麸质产品（59种中的13种）和以小麦淀粉为基础的无麸质产品（24种中的11种）含有20至200 ppm（=毫克/千克）的麸质。面粉的每日摄入量中位数为80克（范围：10 - 300克）。在这些限量范围内，长期的黏膜恢复情况良好。
麸质污染的阈值可安全设定为100 ppm。即使每日面粉摄入量为300克，100 ppm的含量导致的麸质摄入量为30毫克。在临床和激发试验中，与组织学情况相关时，这已被证明是安全的。该水平可由食品行业实现，且不会使饮食过于繁琐。
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