Monitoring of gluten in Czech commercial beers

Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová and Sylvie Běláková
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Rastislav Boško: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic
Zdeněk Svoboda: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic
Karolína Benešová: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic
Sylvie Běláková: Research Institute of Brewing and Malting, Malting Institute Brno, Czech Republic

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 255-258

Abstract: Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-1. The percentage of samples that can claim the gluten-free status (< 20 mg L-1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained more gluten than allowed under the guidelines established by the European Union and the Codex Alimentarius Standard. From a consumer point of view, it is also significant that in addition to gluten-free samples, 15.4% of radlers, 55.8% of non-alcoholic beers, 71.4 to 75.5% of all lagers and 66.6% of special beer samples could be labelled as very low gluten (21-100 mg L-1).

Keywords: beer; ELISA; coeliac (celiac) disease; food safety (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:61-2020-cjfs

DOI: 10.17221/61/2020-CJFS

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