INVESTIGATION OF THE RELIABILITY OF INFORMATION ON THE PRESENCE OF GLUTEN IN SELECTED FOOD PRODUCTS

Abstract

Background. The reliability of information conveyed to consumers regarding the presence of aller genic substances is crucial for ensuring the safety of their health and life. The aim of the study was to verify the credibility of information provided to consumers about the presence of allergens (especially gluten) in selected food products and, consequently, to assess the requirement for ensuring the safety of consumers facing the issue of food allergies or intolerances. Information about allergens on the labels of selected products was evaluated, confirmed through laboratory tests using the immunoenzymatic ELISA test to determine gluten content, with a gluten detectability limit being set at 5 mg/kg. The method of informing consumers about allergens in selected food serving places in the city of Skierniewice was also examined. Results and Conclusions. The gluten content in the tested gluten-free products ranged from 0.07 to 7.44 mg/kg, in products with the declaration "may contain gluten" from 1.74 to 3.40 mg/kg, and in corn products from 1.84 to 89.4 mg/kg. The results of the study regarding the way consumers are informed about allergens are unsatisfactory and suggest the need for further education of personnel employed in food serving places. Out of 28 food items tested, gluten was detected in quantities exceeding 20 mg per kg of the product only in two cases: corn crispbread and corn flour. However, in these cases, the manufacturer alerted consumers by using the label "the product may contain gluten". Only one food product had incor rect labeling, which was associated with the use of an inappropriate font.