Are commercial soy-sauce products naturally gluten-free? Preliminary evaluation of selected products sold in the USA

Abstract Gluten present in wheat, rye, and barley has been linked to 3 types of immune mediated disorders: Celiac disease, non-celiac gluten sensitivity wheat hypersensitivity (or allergy). Consequently, detection food products is routinely used validate gluten-free meant for gluten-sensitive subjects. Fermentation processing shown be effective degrading allergens including gluten. Most commercial soy sauce (SSPs) use addition soybean as a major ingredient their production, thus presence expected such products. Here we tested the hypothesis that SSPs sold retail market USA will test positive independent country origin. Commercial were using kit (LOD, 5 ppm). The was validated positivity purified extracted from durum flour negativity by screening 2 SSPs. following have tested: 4 China, USA, 1 Canada Taiwan respectively. when without dilution extract buffer rendered system invalid testing. Therefore, 1/10 Despite identifying an on product label, all Canada, negative Among these products, only china slightly These results demonstrate most united states, origin, this study content despite labels. Further progress. USDA/NIFA