Gluten contamination in foods labeled as "gluten free" in the United States.

@article{Lee2014GlutenCI,
  title={Gluten contamination in foods labeled as "gluten free" in the United States.},
  author={Hyun Jung Lee and Zach Anderson and Dojin Ryu},
  journal={Journal of food protection},
  year={2014},
  volume={77 10},
  pages={1830-3}
}
Gluten is the main storage protein in grains and consists of gliadin and glutenin occurring in the same ratio. Persons suffering from intolerances, including celiac disease, must avoid foods containing gluten or products containing wheat, barley, and rye. Accordingly, gluten detection is of high interest for the food safety of celiac patients. This study was designed to determine the concentrations of gluten in foods labeled "gluten free" available in the United States. Seventy-eight samples… CONTINUE READING
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