{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T22:27:47Z","timestamp":1791239267401,"version":"4.1.0"},"reference-count":30,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2016,9,15]],"date-time":"2016-09-15T00:00:00Z","timestamp":1473897600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["www.cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2017,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec id=\"S1368980016002433_abs1\" sec-type=\"general\"><jats:title>Objective<\/jats:title><jats:p>The present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980016002433_abs2\" sec-type=\"general\"><jats:title>Design\/setting<\/jats:title><jats:p>In the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980016002433_abs3\" sec-type=\"results\"><jats:title>Results<\/jats:title><jats:p>The results revealed a total of 21\u00b75 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980016002433_abs4\" sec-type=\"conclusions\"><jats:title>Conclusions<\/jats:title><jats:p>These findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.<\/jats:p><\/jats:sec>","DOI":"10.1017\/s1368980016002433","type":"journal-article","created":{"date-parts":[[2016,9,15]],"date-time":"2016-09-15T07:45:42Z","timestamp":1473925542000},"page":"413-416","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":55,"title":["Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients"],"prefix":"10.1017","volume":"20","author":[{"given":"Priscila","family":"Farage","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanna Karla","family":"de Medeiros N\u00f3brega","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Riccardo","family":"Pratesi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lenora","family":"Gandolfi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pedro","family":"Assun\u00e7\u00e3o","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renata Puppin","family":"Zandonadi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2016,9,15]]},"reference":[{"key":"S1368980016002433_ref20","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2010.03.014"},{"key":"S1368980016002433_ref21","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2007.01599.x"},{"key":"S1368980016002433_ref1","doi-asserted-by":"publisher","DOI":"10.1186\/1741-7015-10-13"},{"key":"S1368980016002433_ref30","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2011.12.073"},{"key":"S1368980016002433_ref2","doi-asserted-by":"publisher","DOI":"10.1016\/j.autrev.2009.05.002"},{"key":"S1368980016002433_ref15","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnu.2004.08.006"},{"key":"S1368980016002433_ref27","unstructured":"Gluten Intolerance Group (2015) Gluten-Free Certification Organization. http:\/\/www.gfco.org\/ (accessed July 2013)."},{"key":"S1368980016002433_ref25","unstructured":"Convivir, Fundacion de Intolerancia al Gluten (2006) Certificaci\u00f3n. http:\/\/www.fundacionconvivir.cl\/certificacion.html#logotipo (accessed June 2013)."},{"key":"S1368980016002433_ref17","doi-asserted-by":"publisher","DOI":"10.1016\/j.eclnm.2011.08.001"},{"key":"S1368980016002433_ref8","first-page":"1027","article-title":"The gluten-free diet: difficulties celiac disease patients have to face daily","volume":"2","author":"Farage","year":"2014","journal-title":"Austin J Nutri Food Sci"},{"key":"S1368980016002433_ref12","unstructured":"Laureano AM (2010) An\u00e1lise da presen\u00e7a de gl\u00faten em alimentos rotulados como livres de gl\u00faten atrav\u00e9s de ensaio imunoenzim\u00e1tico e de fitas imunocromatogr\u00e1ficas. 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