Título:	Risk of gluten cross-contamination due to food handling practices : a mini-review
Autor(es):	Damasceno, Renatta Pereira B. Zandonadi, Renata Puppin Mendes, Marcela Cunha Junior, Luis carlos Raposo, António Lemos, Edite Teixeira Chaves, Cláudia Balula Gouveia, Priscila Farage de
ORCID:	https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0001-7490-4537 https://orcid.org/0000-0002-5286-2249 https://orcid.org/0000-0002-6346-8319 https://orcid.org/0000-0002-8103-7221
Afiliação do autor:	Federal University of Goiás, School of Nutrition University of Brasília, College of Health Sciences, Department of Nutrition Federal University of Goiás, School of Nutrition Federal University of Goiás, School of Agronomy Universidade Lusófona de Humanidades e Tecnologia, CBIOS (Research Center for Biosciences and Health Technologies) Polytechnic University of Vise, CERNAS Research Centre Polytechnic University of Vise, ESSV, Centre for Studies in Education and Innovation (CI&DEI) Federal University of Goiás, School of Nutrition
Assunto:	Doença celíaca Glúten Contaminação - alimentos Dieta sem glúten
Data de publicação:	14-Abr-2024
Editora:	MDPI
Referência:	DAMASCENO, et al. Risk of gluten cross-contamination due to food handling practices: a mini-review. Nutrients, [S. l.], v. 16, n. 8, 1198, 2024. DOI: https://doi.org/10.3390/nu16081198. Disponível em: https://www.mdpi.com/2072-6643/16/8/1198.
Abstract:	Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm.
Unidade Acadêmica:	Faculdade de Ciências da Saúde (FS)
DOI:	https://doi.org/10.3390/nu16081198
Aparece nas coleções:	Artigos publicados em periódicos e afins

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