Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT, 84602, USA.
Clin Nutr. 2021 May;40(5):3279-3287. doi: 10.1016/j.clnu.2020.10.053. Epub 2020 Nov 2.
Patients with celiac disease continue to be exposed to gluten despite efforts to maintain a gluten-free diet (GFD). Gluten exposure in those with celiac disease leads to pathological changes in the small intestine that may or may not be associated with gastrointestinal distress. While several studies have investigated a GFD, little is known about sources of gluten contamination that prevent proper maintenance of such a diet by celiac patients. In this study, we investigate common food practices that could lead to gluten cross-contact. Three different practices were examined for gluten cross-contact: gluten-free foods fried in a fryer also used for gluten containing foods, gluten-free bread toasted in a toaster also used for gluten-containing bread, and popular sandwich spreads applied with a knife used on gluten-containing bread (mayonnaise, jam, and peanut butter). We used the ALLER-TEK™ Gluten ELISA test kit and the sandwich ELISA RIDASCREEN Gliadin test kit, which is endorsed for determination of gluten content and used for the evaluation of food cross-contact. Using both kits gave the advantage of using the 401.2 antibody as well as the better established R5 antibody, providing increased confidence in our results. We found these practices resulted in small amounts of gluten cross-contact, although the majority of the results (93.6%) showed no significant cross-contact. Mayonnaise and peanut butter samples were contaminated with gluten above the limit designated by the FDA as gluten-free <20 kg/mg (ppm).
尽管患者努力遵循无麸质饮食（GFD），但乳糜泻患者仍会持续接触到麸质。乳糜泻患者接触麸质会导致小肠发生病理变化，这些变化可能与胃肠道不适有关，也可能无关。虽然已有多项研究调查了 GFD，但对于导致乳糜泻患者无法正确维持这种饮食的麸质污染来源知之甚少。在这项研究中，我们调查了可能导致麸质交叉接触的常见食物做法。我们研究了三种可能导致麸质交叉接触的不同做法：在用于含麸质食物的炸锅中炸制的无麸质食品、在用于含麸质面包的烤面包机中烤制的无麸质面包，以及用用于含麸质面包的刀涂抹的流行三明治涂抹酱（蛋黄酱、果酱和花生酱）。我们使用了 ALLER-TEK™ 麸质 ELISA 检测试剂盒和 RIDASCREEN Gliadin 酶联免疫吸附试验试剂盒，该试剂盒用于确定麸质含量，并用于评估食物交叉接触。使用这两种试剂盒的优势在于可以使用 401.2 抗体和更成熟的 R5 抗体，从而提高了我们结果的可信度。我们发现这些做法导致了少量的麸质交叉接触，尽管大多数结果（93.6%）显示没有明显的交叉接触。蛋黄酱和花生酱样本中含有超过 FDA 规定的无麸质<20 kg/mg（ppm）的麸质。
