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首页> 外文期刊>Nutrition in clinical practice: official publication of the American Society for Parenteral and Enteral Nutrition >Enzyme-linked immunosorbent assay gliadin assessment in processed food products available for persons with celiac disease: a feasibility study for developing a gluten-free food database.
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Enzyme-linked immunosorbent assay gliadin assessment in processed food products available for persons with celiac disease: a feasibility study for developing a gluten-free food database.

机译：可用于乳糜泻患者的加工食品中的酶联免疫吸附法麦醇溶蛋白评估：开发无麸质食品数据库的可行性研究。

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Inappropriate food labeling and unwillingness of food companies to officially register their own gluten-free products in the Greek National Food Intolerance Database (NFID) result in a limited range of processed food products available for persons with celiac disease (CDP). The objective of the study was to evaluate the feasibility of developing a gluten-free food product database based on the assessment of the gluten content in processed foods available for CDP. Gluten was assessed in 41 processed food products available for CDP. Group A consisted of 26 products for CDP included in the NFID, and group B contained 15 food products for CDP not registered in the NFID but listed in the safe lists of the local Celiac Association (CA). High-sensitivity omega-gliadin enzyme-linked immunosorbent assay (ELISA) was used for analysis. Gluten was lower than 20 ppm in 37 of 41 analyzed products (90.2%): in 24 of 26 (92.3%) products in group A and in 13 of 15 (86.7%) products in group B (P = .61). No significant difference was found between the 2 groups regarding gluten content. No product in either group contained gluten in excess of 100 ppm. Most of the analyzed products included in the Greek NFID or listed in the lists of the local CA, even those not officially labeled "gluten free," can be safely consumed by CDP. The use of commercially available omega-gliadin ELISA is able to identify those products that contain inappropriate levels of gluten, making feasible it to develop an integrated gluten-free processed food database.
机译：食品标签不当，食品公司不愿意在希腊国家食品不耐受数据库（NFID）中正式注册自己的无麸质产品，导致乳糜泻（CDP）的加工食品范围有限。这项研究的目的是基于对CDP可加工食品中面筋含量的评估，评估建立无面筋食品数据库的可行性。在41种可用于CDP的加工食品中评估了麸质。 A组由NFID中包含的26种CDP产品组成，B组包含15种未在NFID中注册但列入当地腹腔动物协会（CA）安全清单中的CDP食品。使用高灵敏度欧米茄-麦醇溶蛋白酶联免疫吸附测定（ELISA）进行分析。在41种分析产品中的37种（90.2％）中，麸质含量低于20 ppm：A组中26种产品中的24种（92.3％）和B组15种产品中13种中的13种（86.7％）（P = .61）。两组之间的面筋含量没有显着差异。两组中的任何产品均不包含超过100 ppm的面筋。 CDP可以安全地使用希腊NFID或本地CA列表中列出的大多数分析产品，即使未正式标记为“无麸质”产品也是如此。使用市售的欧米茄-麦醇溶蛋白ELISA能够鉴定出含有不适当面筋含量的产品，从而使其有可能建立一个综合的无面筋加工食品数据库。

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