Immunological Methods in Gluten Risk Analysis: A Snapshot

Francesca Melini,Valentina Melini

doi:10.3390/safety4040056

Abstract

Gluten is among the 14 major food allergens officially recognized by Regulation (EU) No. 1169/2011. The risk to coeliac patients from gluten presence in the food products they consume is likely due to the unintentional contamination of naturally gluten-free (GF) and GF-labelled products, or to hidden sources of gluten in processed GF products. The aim of this paper is to provide a snapshot of gluten risk analysis, with emphasis on immunological methods currently used in gluten detection. The study highlights that immunoassays have some advantages over other analytical methods in gluten determination and are suitable for routine tests. However, some factors (e.g., complexity of the food matrix, type of the applied antibody, gluten extraction procedures and lack of reference material) affect the reliability of obtained results. Hence, efforts are required at an analytical level to overcome the drawbacks of the immunological methods currently available. Harmonization is necessary, so as to assist both consumers in making safe food choices, and the food industry in gluten risk assessment, management and communication.

Highlights

The prevalence of food allergies is increasing, and recognition of the importance of food allergy as a public health and food safety issue has improved [1]
Combinations of terms related to analytical methods for gluten tracing were cross-used: coeliac disease, gluten risk analysis, gluten risk management, gluten detection, gluten tracing, Enzyme-linked immunosorbent assays (ELISA), immunological methods/assays, gluten-free food labelling, good manufacturing practices, Hazard Analysis and Critical Control Points (HACCP)
Proteomic and genomic methods have some advantages in terms of accurate gluten quantitation, but they require expensive equipment and trained operators

Summary

Introduction

The prevalence of food allergies is increasing, and recognition of the importance of food allergy as a public health and food safety issue has improved [1]. According to the European Academy of Allergy and Clinical Immunology (EAACI), allergy is the most common chronic disease in Europe [2]. More than 150 million Europeans suffer from chronic allergic diseases and the current prediction is that the share of EU population affected by them will grow by 2025 [2]. Synergistic action among them is the prerequisite for any attempt to improve prevention, diagnosis and treatment. In this framework, the implementation of risk analysis programmes has become a priority

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Conclusion