Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants.

Daniela Manila Bianchi,Maria Caramelli,Cristiana Maurella,Ilaria Silvia Rossella Gorrasi,Lucia Decastelli,Silvia Gallina

doi:10.3390/foods7110180

Abstract

Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product.

Highlights

Celiac disease is an immune-mediated disorder caused by the ingestion of gluten-containing foods in genetically susceptible persons [1]
A strict gluten-free diet is the only treatment for celiac disease: eliminating gluten-containing foods will usually resolve diarrhea and restore body weight and normal nutrient malabsorption
Four of the 32 gluten-free certified pizza restaurants were not sampled: one reported that the gluten-free dough was finished on the evening of the sample collection, and the three others do not provide take-away service on the weekend

Summary

Introduction

Celiac disease is an immune-mediated disorder caused by the ingestion of gluten-containing foods in genetically susceptible persons [1]. A strict gluten-free diet is the only treatment for celiac disease: eliminating gluten-containing foods will usually resolve diarrhea and restore body weight and normal nutrient malabsorption. To protect celiac and other food allergic consumers, European legislation requires the provision of allergen information on food labels so that sensitized consumers can avoid the foods that trigger their allergic reactions. The gluten threshold is regulated by European Regulation 828/2014 [6] that went into effect in July 2016: the “gluten-free” claim can be made only if the food as sold to the final consumer contains no more than 20 mg/kg of gluten

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Conclusion