Foods contaminated with gluten

Gluten contamination of food during production, processing, manufacturing or storage is a valid concern for consumers with celiac disease or gluten sensitivity.

More than 50 parts per million (ppm), or 50 mg/L per day, is already considered a risk. More than 1 g can cause damage to the intestinal mucosa. It has been shown that people with celiac disease on a gluten-free diet consistently exceed the established daily amount limits.

Often, even when people believe they are following a strict diet, they fall victim to unintentional gluten consumption due to various types of contamination, or by not properly interpreting product labels.

Factors affecting gluten contamination

In the case of contamination during the food production process, manufacturers have to ensure compliance with national and international standards and create procedures to ensure risk control.

For example, getting to know their suppliers to identify possible undeclared sources of gluten in raw materials and ingredients. This ensures that gluten does not go undetected, and then is not declared on the label.

Cleaning and disinfection of areas and equipment is a challenge in facilities that make both types of products on the same line (gluten and gluten-free). If the hygiene and cleaning conditions do not meet the requirements, they cannot be validated as gluten-free products.

If a company declares a product gluten-free, it has to make sure that it complies with the regulations in force in the different countries where its product is going to be consumed, as the permitted amounts can fluctuate from 3 ppm to 20 ppm. The maximum level allowed for gluten-free products is 20 ppm.

When testing for residual gluten, it should also be noted that the result depends on the test kit used to validate the products, as they may give relatively different results.

Because of all this and more, gluten levels in foods can vary from product to product and brand to brand.

Types of gluten contamination

Some of the ways in which foods can become contaminated with gluten are explained below:

• Cross-contamination in food production: cross-contamination can occur when the same machines, utensils and work surfaces are used for gluten-containing foods and gluten-free foods. For example, if the same machine is used to make gluten and gluten-free bread, crumbs and gluten particles can remain in the machine and cause contamination.

• Contamination in the supply chain: food can be contaminated with gluten at any point in the supply chain, from the field to the supermarket. It is essential that good practices are ensured in the procedures and behavior of personnel throughout the process. For example, if a farmer who grows wheat also grows corn on the same field, the corn can be contaminated with gluten if wheat seeds are left on the ground and mixed with the corn.

• Hidden ingredients containing gluten: Some foods may contain hidden ingredients that contain gluten, such as sauces, salad dressings and processed foods. For example, soy sauce often contains wheat, which means that any food cooked with soy sauce will also contain gluten.

• Inaccurate food labeling: Inaccurate food labeling can be a major problem for people with gluten sensitivity. Some manufacturers may not list gluten in the ingredient list or may not indicate that it contains, or may contain traces of gluten.

What are gluten traces?

Foods with traces of gluten are those that, although they do not contain gluten in their original composition, and it is not part of the product formulation, may have been in contact with this protein during their production process, packaging or storage accidentally.

It refers to a possible cross-contamination. It does not imply that it has less than 20 ppm of gluten, which is the amount considered safe. It has not been legally defined what is the limit of gluten that a product with traces can contain. Moreover, it is a voluntary declaration by each company, so it implies a risk for celiacs.

People with celiac disease may experience symptoms or intestinal damage even if they consume small amounts of gluten. To avoid foods containing traces as much as possible, it is important to read product labels carefully and avoid consuming products that are not clearly labeled: Gluten-free. They can also seek additional information online, or through celiac disease support organizations.

It is important to note that not everyone who avoids gluten needs to be concerned about trace amounts of gluten. Those who follow a gluten-free diet by choice or to improve their health can tolerate small amounts of gluten without experiencing negative effects.