Currently, the primary treatment for celiac disease is strict adherence to a gluten-free diet. Today, gluten-free food products, as well as very low-gluten or gluten-free baked goods, are available on the market. The application of immunochemical and other analytical methods to detect traces of gluten in food is extremely important for ensuring the well-being of individuals sensitive to gluten. Studies on current gluten detection methods and methodologies are ongoing in European Union countries and within the Codex Alimentarius. In 2009, EU legislation 41/2009 was published concerning the composition and labeling of food products suitable for individuals without gluten intolerance. This legislation applies to food products other than infant formula and follow-on formula covered by Directive 2006/141/EC.
Wheat allergy is a food allergy limited to the seed storage proteins of wheat. Some reactions are limited to wheat proteins, while others originate from many types of seeds and other plant tissues. Allergies to other grains such as corn, sorghum and millet are not common. The most common allergy grains are wheat, rye, barley and oats.
Gluten intolerance is a commonly used term for a variety of physiological responses associated with a particular food or compound found in a range of foods. A wheat allergy is triggered by the gluten-like proteins of wheat gluten or other related grains (rye, barley, Kamut, spelt, and in some cases oats).
The protein characterization of gluten-containing cereals is as follows: Wheat contains approximately 12–14% protein, while barley, rye, and oats contain 8–12%. Kamut has a protein content of 12–18%. All gluten-containing cereals are rich in glutamine and proline and poor in basic amino acids. Water-soluble albumins and salt-soluble globulins represent the small-sized proteins of gluten-containing cereals and are found at relatively low levels of total protein content.
Our organization, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors, also provides testing services for the determination of gluten in food and grains with its trained and expert staff and advanced technological equipment.
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