Please use this identifier to cite or link to this item: https://repositorio.unifesp.br/handle/11600/26436
Title: Assessment of gliadin in supposedly gluten-free foods prepared and purchased by celiac patients
Authors: Sdepanian, Vera Lucia [UNIFESP]
Scaletsky, Isabel Cristina Affonso
Fagundes Neto, Ulysses [UNIFESP]
Morais, Mauro Batista de [UNIFESP]
Universidade Federal de São Paulo (UNIFESP)
Keywords: celiac disease
enzyme immunoassay
food analysis
gliadin
gluten
Western blot analysis
Issue Date: 1-Jan-2001
Publisher: Lippincott Williams & Wilkins
Citation: Journal of Pediatric Gastroenterology and Nutrition. Philadelphia: Lippincott Williams & Wilkins, v. 32, n. 1, p. 65-70, 2001.
Abstract: Background: 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.
URI: http://repositorio.unifesp.br/handle/11600/26436
ISSN: 0277-2116
Other Identifiers: http://dx.doi.org/10.1097/00005176-200101000-00018
Appears in Collections:Em verificação - Geral

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.