Accuracy of Gluten-Free Food Labeling in Europe and the Middle East Compared to the United States

Abstract

ObjectivesGluten is a protein complex found in wheat, barley, and rye, as well as a few foods that do not contain these grains. It is important for those with gluten intolerance, especially with Celiac disease, to avoid gluten cross-contamination and be skeptical of the gluten levels in food products advertised as “gluten-free”. Previous work in this lab has shown that roughly 32% of labeled “gluten-free” products in the United States (n = 223) have more gluten in them than is allowed by law (68% were properly labeled). The current study was designed to investigate the reliability of “gluten-free” food labels in the international consumer marketplace, and to compare the accuracy of these labels with those previously reported for the United States.MethodsA total of 74 samples labeled “gluten-free” were obtained from grocery stores in Europe and the Middle East; these samples were manufactured/labeled in 16 different countries. A Nima Gluten Sensor (antibody based colorimetric assay) was used to determine if gluten content was <20 ppm, the maximum allowed by the European Commission and local Middle Eastern produce (as well as the United States), for a product labeled “gluten-free”.ResultsOf the 74 samples tested, 68 (92%) were confirmed to be “gluten-free” (<20 ppm). The 6 samples that tested above the legal limit came from 5 different countries.ConclusionsWhen European and Middle Eastern samples are compared to those from the United States, it appears that the food from these parts of the world are more accurately labeled than those from the United States. While results reveal that “certified gluten-free” labeling can be trusted in most cases, this is certainly not 100% reliable, and the risk of cross-contamination with gluten is still possible anywhere in the world, posing potential risks to those who are gluten intolerant.Funding SourcesFunded by the Robert M. Geist Endowed Chair at Capital University.