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

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...

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Bibliographic Details
Published in:International journal of environmental research and public health 2024-01, Vol.21 (2), p.124
Main Authors: Vargas, Fabiana Magnabosco de, Cardoso, Louise Thomé, Didoné, Amanda, Lima, João P M, Venzke, Janaína Guimarães, de Oliveira, Viviani Ruffo
Format: Article
Language:English
Subjects:
Breakfast foods
Celiac Disease
Cereals
Cytokines
Diet
Diet, Gluten-Free
Flour
Food
Food contamination & poisoning
Food products
Gluten
Glutens
Humans
Intestine, Small
Medical research
Peptides
Permeability
Processed foods
Proteins
Small intestine
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Summary: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.
ISSN:1660-4601
1661-7827
1660-4601
DOI:10.3390/ijerph21020124