Naslov
Ensuring food safety and satisfaction for the celiac patients

Autori
Takács, Krisztina ; Szabó, Erika ; Knežević, Nada ; Tolnay, Anita ; Szűcs, Viktória

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the XX EuroFoodChem Congress / Beatriz , Olivera ; Joana, Amaral ; Manuel, Coimbra - Lisabon : Sociedade Portuguesa de Química, 2019, 270-270

ISBN
978-989-8124-26-5

Skup
EuroFoodChem XX Conference

Mjesto i datum
Porto, Portugal, 17.07.2019. - 19.07.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gluten, diet, food, celiac

Sažetak
For consumers following gluten-free diet it is important to pay close attention to a safe and gluten-free foodstuffs, thus a reliable measurement method should be available as well as authentic label information must be provided. The aim of this paper is to present the main milestones of the gluten detection and to demonstrate how the current regulatory system contributes to consumer safety and satisfaction. Wheat gluten and cereals containing gluten are widely used ingredients in the food industry. It may be present in several foodstuffs that lay consumers would not expect. It can be a flavour enhancer or texturizer in various food products (e.g. meats or confectionery), and on the other hand, a gluten-free food may contaminate accidentally with celiac active cereals during harvesting, transport, storage or processing. There are several methods for detecting and analyzing gluten (including microscopy, electrophoresis, chromatography, immunology or DNA-based methods, etc.), but currently, according to CODEX STAN 118-1979, the quantitative detection of gluten has to be primarily protein-based, that is, an immunological method (R5-ELISA) [1]. If there is a method with the same sensitivity and specificity as the immunological method for the quantitative analysis of raw and processed, heat-treated foods, it also could be a possible way of analysis. Experts involved in this topic continuously strive to develop detection methods that are more sensitive and more specific than current ones. Initially, they concentrated on the development of antibodies that recognize gliadin, then the focus shifted to the development of antibodies that recognize the T-cell stimulating epitopes of gliadin that trigger celiac disease. As an alternative method, the most accepted technique is DNA-based PCR detection. In addition to continually refining detection methods, the regulatory environment (828/2014/EU, 1169/2011/EU) also strives to contribute to consumer safety [2] [3]. Based on our questionnaire survey among Hungarian consumers, regulations have received positive feedback. Since the widespread use of trade mark registered by the Association of European Coeliac Societies (AOES) and the mandatory labelling of substances or products causing allergies or intolerances, dieters have become more informed and safe. Continuous improvement of detection methods and the application of appropriate methods, as well as authentic labelling information are essential elements in enhancing the safety and satisfaction of consumers having celiac disease.

Izvorni jezik
Engleski

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