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Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review

2024-04-18Journal article Open access
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dc.contributor.authorDamasceno, Renatta Pereira B.
dc.contributor.authorZandonadi, Renata Puppin
dc.contributor.authorMendes, Marcela
dc.contributor.authorCunha Junior, Luis Carlos
dc.contributor.authorRaposo, António
dc.contributor.authorTeixeira-Lemos, Edite
dc.contributor.authorMargarida Correia Balula Chaves, Cláudia
dc.contributor.authorFarage, Priscila
dc.date.accessioned2025-01-07T11:16:37Z
dc.date.available2025-01-07T11:16:37Z
dc.date.issued2024-04-18
dc.description.abstractAbstract 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDamasceno, R.P.B.; Zandonadi, R.P.; Mendes, M.; Cunha Junior, L.C.; Raposo, A.; Teixeira-Lemos, E.; Chaves, C.; Farage, P. Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review. Nutrients 2024, 16, 1198. https://doi.org/10.3390/nu16081198pt_PT
dc.identifier.doi10.3390/nu16081198pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8708
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationThis work was funded by National Funds through the FCT—Foundation for Science and Technology, I.P., within the scope of the projects Refª UIDB/05507/2020 and UIDB/00681/202.pt_PT
dc.subjectceliac diseasept_PT
dc.subjectglutenpt_PT
dc.subjectgluten-freept_PT
dc.subjectcontaminationpt_PT
dc.subjectgluten cross-contactpt_PT
dc.subjectgluten-free dietpt_PT
dc.titleRisk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.startPage1198pt_PT
oaire.citation.titleNutrientspt_PT
oaire.citation.volume16pt_PT
person.familyNameRaposo
person.familyNameTeixeira-Lemos
person.familyNameMargarida Correia Balula Chaves
person.givenNameAntónio
person.givenNameEdite
person.givenNameCláudia
person.identifier1488390
person.identifier1395515
person.identifier.ciencia-idF019-6DAC-8250
person.identifier.ciencia-idF71E-A443-C8CB
person.identifier.ciencia-id7C19-6CEF-B511
person.identifier.orcid0000-0002-5286-2249
person.identifier.orcid0000-0002-6346-8319
person.identifier.orcid0000-0002-8103-7221
person.identifier.ridG-8329-2018
person.identifier.scopus-author-id55257860600
person.identifier.scopus-author-id22836614300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationc26f2e58-29f4-41f6-bf25-e192d991d42e
relation.isAuthorOfPublication890a8ced-6151-42ba-8a82-f03275b2a1f2
relation.isAuthorOfPublication0de35fd7-5d3c-4954-a5ed-51c44d0579ea
relation.isAuthorOfPublication.latestForDiscovery0de35fd7-5d3c-4954-a5ed-51c44d0579ea

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