Assessment of gliadin in supposedly gluten-free foods prepared and purchased by celiac patients

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dc.contributor.authorSdepanian, Vera Lucia [UNIFESP]
dc.contributor.authorScaletsky, Isabel Cristina Affonso
dc.contributor.authorFagundes Neto, Ulysses [UNIFESP]
dc.contributor.authorMorais, Mauro Batista de [UNIFESP]
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T12:31:14Z
dc.date.available2016-01-24T12:31:14Z
dc.date.issued2001-01-01
dc.description.abstractBackground: the present study was designed to evaluate the presence of gliadin in homemade foods prepared by patients with celiac disease and/or their relatives, as well as in processed products consumed by such patients in São Paulo, Brazil, by enzyme immunoassay (EIA) and Western blot (WB) analysis.Methods: One hundred ninety samples were analyzed: 108 homemade foods prepared in homes of patients with celiac disease, 81 processed products, and 1 positive control of homemade food. All samples were analyzed by EIA based on monoclonal antibodies to heat stable omega -gliadins and related prolamins from wheat. rye, and barley. Samples were also analyzed using the WE technique.Results: Only one (0.9%) of 108 homemade foods contained detectable amounts of gliadin, as determined by EIA. Twelve of 81 processed products contained gliadin by EIA, as follows: 5 of 61 without gluten listed in the ingredients, 2 of 11 malt extracts, 1 of 2 wheat starches, 1 of 2 types of beer. and all 3 positive control products. Gliadin content of these products was between 4 and 10 mg of gliadin/100 g of product, except for the wheat starch sample (28 mg of gliadin/100 g) and all 3 samples with gluten (>4000 mg of gliadin/100 g). the positive control of homemade food contained 152 mg of gliadin/100 g. One hundred three of 190 samples were analyzed by WE, and 21 of these were gliadin positive. A comparison of results obtained by EIA and WE showed no statistical differences between the methods.Conclusions: the greater part of the foods prepared in homes of patients with celiac disease and most processed products supposed to be gluten-frer did not contain gliadin. Therefore, celiac patients adequately prepare gluten-free homemade food and have the expertise to purchase processed gluten-free food in São Paulo, Brazil.en
dc.description.affiliationUniversidade Federal de São Paulo, Escola Paulista Med, Pediat Gastroenterol Div, São Paulo, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, Escola Paulista Med, Dept Microbiol, São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Escola Paulista Med, Pediat Gastroenterol Div, São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Escola Paulista Med, Dept Microbiol, São Paulo, Brazil
dc.description.sourceWeb of Science
dc.format.extent65-70
dc.identifierhttp://dx.doi.org/10.1097/00005176-200101000-00018
dc.identifier.citationJournal of Pediatric Gastroenterology and Nutrition. Philadelphia: Lippincott Williams & Wilkins, v. 32, n. 1, p. 65-70, 2001.
dc.identifier.doi10.1097/00005176-200101000-00018
dc.identifier.issn0277-2116
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/26436
dc.identifier.wosWOS:000166179200018
dc.language.isoeng
dc.publisherLippincott Williams & Wilkins
dc.relation.ispartofJournal of Pediatric Gastroenterology and Nutrition
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectceliac diseaseen
dc.subjectenzyme immunoassayen
dc.subjectfood analysisen
dc.subjectgliadinen
dc.subjectglutenen
dc.subjectWestern blot analysisen
dc.titleAssessment of gliadin in supposedly gluten-free foods prepared and purchased by celiac patientsen
dc.typeinfo:eu-repo/semantics/article
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