Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments

Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, João P. M. Lima, Janaína Guimarães Venzke and Viviani Ruffo de Oliveira ()
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Fabiana Magnabosco de Vargas: Postgraduate Program in Food, Nutrition, and Health (PPGANS), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
Louise Thomé Cardoso: Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
Amanda Didoné: Nutrition Deparment, Faculty of Medicine, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
João P. M. Lima: Scientific-Pedagogical Unit of Dietetics and Nutrition, Coimbra Health School, Polytechnic University of Coimbra, 3046-854 Coimbra, Portugal
Janaína Guimarães Venzke: Nutrition Deparment, Faculty of Medicine, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
Viviani Ruffo de Oliveira: Postgraduate Program in Food, Nutrition, and Health (PPGANS), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil

IJERPH, 2024, vol. 21, issue 2, 1-13

Abstract: Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments.

Keywords: gluten-free diet; gluten removal methods; treatment; gluten removing; gluten residues (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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