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Gluten Content Change Over the Two Last Decades

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Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

For the celiac population, or for people with gluten-related problems, the absence of this protein in the diet is essential for the remission of symptoms. These people completely trust that gluten-free foods do not contain this protein, or, at least, do so below established levels. However, this does not always happen. This chapter gives an overview of the research conducted to evaluate contamination with gluten in gluten-free foods. Considering the fact that the Codex Alimentarius has constituted a turning point for controlling gluten levels in foods, its revision has been associated with the evolution of gluten present in gluten-free foods.

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Abbreviations

CD:

Celiac disease

GF:

Gluten-free

ppm:

parts per million

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, 01006, Vitoria-Gasteiz, Spain

    Jonatan Miranda PhD & Edurne Simón PhD

Authors
  1. Jonatan Miranda PhD
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  2. Edurne Simón PhD
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Correspondence to Jonatan Miranda PhD .

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Miranda, J., Simón, E. (2017). Gluten Content Change Over the Two Last Decades. In: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-53342-1_4

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