Auteur Topic: Gluten aangetroffen in verschillende 'glutenvrije' Turkse dieetproducten  (gelezen 597 keer)

tine

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Het was even schrikken voor Turkse onderzoekers die wilden testen of glutenvrije dieetproducten die in de winkel te koop zijn in Turkije ook echt glutenvrij zijn. Ze kochten onder andere snacks, pasta, brood, koekjes, crackers en meel, waarvan op het etiket stond dat het glutenvrij zou moeten zijn. Maar liefst 17,5 % van de producten bleken helemaal niet glutenvrij. Nadere inspectie leerde dat vooral boekweit de boosdoener was. Er moeten maatregelen worden getroffen om kruisbesmetting met glutenbevattende granen tegen te gaan, schrijven de onderzoekers. Bijvoorbeeld door te testen of de grondstoffen en het eindproduct glutenvrij zijn. In Europa gebeurt dat al.  .

 Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Dec 11:1-11. doi: 10.1080/19440049.2019.1696021. [Epub ahead of print]
Gluten contamination in manufactured gluten-free foods in Turkey.
Atasoy G1, Kurt Gokhisar O1, Turhan M1.

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.

PMID:31825749
DOI: 10.1080/19440049.2019.1696021

Mijn zoon (20) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.