EC GASTROENTEROLOGY AND DIGESTIVE SYSTEM Mini Review Gluten Free Detection – A Recent Insight

Gluten can be described as a complex mixture of proteins found in wheat, rye, barley and oats that pose a health risk to people affected by conditions such as celiac disease and non-celiac gluten sensitivity. A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in food labeling. The Association of Analytical Communities and the Codex Alimentarius Commission endorse different methods. This paper presents potential new approaches in support of industry and enforcement activities to ensure compliance with the glutenfree claim under the current regulatory framework.