{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T22:29:30Z","timestamp":1781130570927,"version":"3.54.1"},"reference-count":29,"publisher":"Cambridge University Press (CUP)","issue":"9","license":[{"start":{"date-parts":[[2020,7,28]],"date-time":"2020-07-28T00:00:00Z","timestamp":1595894400000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2021,5,14]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This study determined the gluten content of foods and meals consumed by coeliac disease (CD) patients who adhere to a gluten-free diet, and to estimate the total daily intake of gluten of these patients. CD patients fulfilling defined inclusion criteria were preselected and approached for participation in the study. Duplicate portions (DP) of foods and mixed dishes were collected from the CD patients for evaluating complete daily food intake during two individual days. Also, for these days, written food records were completed by the participants. From each DP, a laboratory sample was prepared and analysed for its gluten concentration and total daily gluten intake was calculated. Each individual\u2019s total daily intakes of energy and macronutrients were calculated using the Dutch food composition database. In total, twenty-seven CD patients participated, seven males and twenty females, aged between 21 and 64 years. In thirty-two (6 %) of 499 food samples collected in total, more than 3 mg\/kg gluten was present. In four of these thirty-two samples, the gluten concentration was above the European legal limit of 20 mg\/kg and three of the four samples had a gluten-free label. The maximal gluten intake was 3\u00b73 mg gluten\/d. The gluten tolerance for sensitive CD patients (&gt;0\u00b775 mg\/d) was exceeded on at least six out of fifty-four study days. To also protect these sensitive CD patients, legal thresholds should be re-evaluated and the detection limit of analytical methods for gluten analysis lowered.<\/jats:p>","DOI":"10.1017\/s0007114520002974","type":"journal-article","created":{"date-parts":[[2020,7,28]],"date-time":"2020-07-28T03:48:51Z","timestamp":1595908131000},"page":"1051-1057","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":3,"title":["Detection of gluten in duplicate portions to determine gluten intake of coeliac disease patients on a gluten-free diet"],"prefix":"10.1017","volume":"125","author":[{"given":"H. J.","family":"van der Fels-Klerx","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"N. G. E.","family":"Smits","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. G. E. G.","family":"Bremer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J. M.","family":"Schultink","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. M.","family":"Nijkamp","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J. J. M.","family":"Castenmiller","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J. H. M.","family":"de Vries","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2020,7,28]]},"reference":[{"key":"S0007114520002974_ref1","doi-asserted-by":"publisher","DOI":"10.7326\/0003-4819-142-4-200502150-00011"},{"key":"S0007114520002974_ref5","doi-asserted-by":"publisher","DOI":"10.1186\/1471-230X-13-75"},{"key":"S0007114520002974_ref21","doi-asserted-by":"publisher","DOI":"10.1053\/j.gastro.2019.09.006"},{"key":"S0007114520002974_ref12","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/60.6.855"},{"key":"S0007114520002974_ref16","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2011.12.073"},{"key":"S0007114520002974_ref18","unstructured":"18. RIVM (2011) Nevo online (Dutch food composition database). https:\/\/www.rivm.nl\/en\/dutch-food-composition-database\/access-nevo-data\/nevo-online (accessed September 2019)."},{"key":"S0007114520002974_ref7","doi-asserted-by":"publisher","DOI":"10.1186\/1471-230X-13-40"},{"key":"S0007114520002974_ref2","doi-asserted-by":"publisher","DOI":"10.1155\/2014\/173082"},{"key":"S0007114520002974_ref25","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.112.047985"},{"key":"S0007114520002974_ref22","volume-title":"Wat eet en drinkt Nederland?: Resultaten van de eerste twee jaren van de Nederlandse voedselconsumptiepeiling 2012\u20132016 (The Diet of the Dutch: Results of the First Two Years of the Dutch National Food Consumption Survey 2012\u20132016)","author":"van Rossum","year":"2016"},{"key":"S0007114520002974_ref3","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMra071600"},{"key":"S0007114520002974_ref10","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2015.02.011"},{"key":"S0007114520002974_ref28","doi-asserted-by":"publisher","DOI":"10.15403\/jgld.2014.1121.254.gil"},{"key":"S0007114520002974_ref24","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-8223(97)00156-9"},{"key":"S0007114520002974_ref23","first-page":"5","article-title":"Regulation on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food. In Regulation (EU) 828\/2014","volume":"L288","year":"2014","journal-title":"Off J Eur Union"},{"key":"S0007114520002974_ref27","doi-asserted-by":"publisher","DOI":"10.1136\/gutjnl-2015-310148"},{"key":"S0007114520002974_ref11","doi-asserted-by":"publisher","DOI":"10.3758\/BF03193146"},{"key":"S0007114520002974_ref20","doi-asserted-by":"publisher","DOI":"10.1038\/sj.ijo.0801376"},{"key":"S0007114520002974_ref8","doi-asserted-by":"publisher","DOI":"10.1007\/s11894-003-0049-z"},{"key":"S0007114520002974_ref6","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2036.2009.04053.x"},{"key":"S0007114520002974_ref13","doi-asserted-by":"publisher","DOI":"10.4162\/nrp.2010.4.2.142"},{"key":"S0007114520002974_ref26","doi-asserted-by":"publisher","DOI":"10.1038\/ajg.2016.439"},{"key":"S0007114520002974_ref9","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/79.4.669"},{"key":"S0007114520002974_ref17","doi-asserted-by":"publisher","DOI":"10.1017\/jns.2017.45"},{"key":"S0007114520002974_ref15","unstructured":"15. Food and Agriculture Organization of the United Nations WHO (1979) Standard for foods for special dietary use for persons intolerant to gluten. Codex Alimentarius CODEX STAN 118-1979."},{"key":"S0007114520002974_ref14","volume-title":"Hygiene in Food Processing: Principles and Practice","author":"Lelieveld","year":"2014"},{"key":"S0007114520002974_ref29","doi-asserted-by":"publisher","DOI":"10.1159\/000369504"},{"key":"S0007114520002974_ref19","first-page":"5","article-title":"Predicting basal metabolic rate, new standards and review of previous work","volume":"39","author":"Schofield","year":"1985","journal-title":"Hum Nutr Clin Nutr"},{"key":"S0007114520002974_ref4","doi-asserted-by":"publisher","DOI":"10.1111\/j.1572-0241.2003.07379.x"}],"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114520002974","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,12,6]],"date-time":"2021-12-06T07:37:07Z","timestamp":1638776227000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114520002974\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,7,28]]},"references-count":29,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2021,5,14]]}},"alternative-id":["S0007114520002974"],"URL":"https:\/\/doi.org\/10.1017\/s0007114520002974","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"value":"0007-1145","type":"print"},{"value":"1475-2662","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,7,28]]},"assertion":[{"value":"\u00a9 The Author(s), 2020. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}