Gluten contamination in manufactured gluten-free foods in Turkey.

Clicks: 291
ID: 70494
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #19 of 79 articles by views in food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Gluten contamination in manufactured gluten-free foods (mGFFs) is a major health, well-being and economic issue worldwide for both mandatory and voluntary GFF-consumers. Although scarce, a number of surveys have shown that up to 21.5 % of mGFFs in circulation in the market are contaminated with gluten. However, at the present time there is no published work reporting gluten contamination in mGFFs produced in Turkey. In this paper miscellaneous mGFFs produced in Turkey were analysed for gluten concentration (G) to fill this knowledge gap, and to compare the situation in Turkey with worldwide efforts on this issue. A total of 200 mGFFs from 8 product categories (snack, pasta, bread, cookie, cracker, farina, traditional and others), and manufactured using 7 main ingredients (cereal mixture, buckwheat, corn, rice, locust bean, potato, and others) were analysed. A significant portion of mGFFs (17.5 %) were contaminated with gluten and therefore unacceptable as being GFF. The results point to buckwheat as the main cause of this contamination. If buckwheat is excluded, the ratio of unacceptable mGFFs dramatically decreases to 6.3 % and probably to 1.8 %, which are comparable figures to those reported for other countries. Almost all countries are subjected to the same regulations on GFFs, and the problem of gluten contamination could readily be solved to a great extent if pre-market measures are mandated. Enforcing mGFF-producers to screen their raw materials and final products to detect the presence of gluten, and preventing the release of contaminated mGFFs into the market would be a practical measure in favour of all stakeholders involved in GFF-consumption.
Reference Key
atasoy2019glutenfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Atasoy, Guler;Kurt Gokhisar, Ozge;Turhan, Mahir;
Journal food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment
Year 2019
DOI
10.1080/19440049.2019.1696021
URL
Keywords
gluten coeliac food contamination gluten contamination gluten-free gluten-linked disorder

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.