{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T05:57:51Z","timestamp":1767851871871,"version":"3.49.0"},"reference-count":15,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2011,9,27]],"date-time":"2011-09-27T00:00:00Z","timestamp":1317081600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2011,9,27]],"date-time":"2011-09-27T00:00:00Z","timestamp":1317081600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Nut in Clin Prac"],"published-print":{"date-parts":[[2011,12]]},"abstract":"<jats:p>Inappropriate food labeling and unwillingness of food companies to officially register their own gluten\u2010free products in the Greek National Food Intolerance Database (NFID) result in a limited range of processed food products available for persons with celiac disease (CDP). The objective of the study was to evaluate the feasibility of developing a gluten\u2010free food product database based on the assessment of the gluten content in processed foods available for CDP. Gluten was assessed in 41 processed food products available for CDP. Group A consisted of 26 products for CDP included in the NFID, and group B contained 15 food products for CDP not registered in the NFID but listed in the safe lists of the local Celiac Association (CA). High\u2010sensitivity \u03c9\u2010gliadin enzyme\u2010linked immunosorbent assay (ELISA) was used for analysis. Gluten was lower than 20 ppm in 37 of 41 analyzed products (90.2%): in 24 of 26 (92.3%) products in group A and in 13 of 15 (86.7%) products in group B (<jats:italic>P<\/jats:italic> = .61). No significant difference was found between the 2 groups regarding gluten content. No product in either group contained gluten in excess of 100 ppm. Most of the analyzed products included in the Greek NFID or listed in the lists of the local CA, even those not officially labeled \u201cgluten free,\u201d can be safely consumed by CDP. The use of commercially available \u03c9\u2010gliadin ELISA is able to identify those products that contain inappropriate levels of gluten, making feasible it to develop an integrated gluten\u2010free processed food database.<\/jats:p>","DOI":"10.1177\/0884533611418784","type":"journal-article","created":{"date-parts":[[2011,9,28]],"date-time":"2011-09-28T03:09:03Z","timestamp":1317179343000},"page":"695-699","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":7,"title":["Enzyme\u2010Linked Immunosorbent Assay Gliadin Assessment in Processed Food Products Available for Persons With Celiac Disease"],"prefix":"10.1002","volume":"26","author":[{"given":"Charalampos","family":"Agakidis","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Thomais","family":"Karagiozoglou\u2010Lampoudi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marina","family":"Kalaitsidou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Theodoros","family":"Papadopoulos","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Afroditi","family":"Savvidou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Efstratia","family":"Daskalou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Triantafyllou","family":"Dimitrios","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2011,9,27]]},"reference":[{"key":"e_1_2_3_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2036.2008.03669.x"},{"key":"e_1_2_3_3_1","doi-asserted-by":"publisher","DOI":"10.1186\/1746-4811-4-26"},{"key":"e_1_2_3_4_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/85.1.160"},{"key":"e_1_2_3_5_1","unstructured":"LaytonL.3 Years after deadline FDA still hasn't defined gluten free.Washington Post. April 29 2011.http:\/\/www.washingtonpost.com\/politics\/3\u2010years\u2010after\u2010deadline\u2010fda\u2010still\u2010hasnt\u2010defined\u2010gluten\u2010free\/2011\/04\/22\/AFRq6i8E_story.html. Accessed May 2 2011."},{"key":"e_1_2_3_6_1","unstructured":"Codex Alimentarium Commission (31st Session). Joint FAO\/WHO Foods Standards Programme.Report of the 29th Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses. ALINORM 08\/31\/26. Draft Revised Standards for \u201cGluten\u2010free\u201d Foods at Step 1 (Agenda Item 4). CX 5\/20.2 CL 2007\/43\u2010NFSDU.Geneva Switzerland:WHO\/FAO;2008:6\u20138.ftp:\/\/ftp.fao.org\/codex\/Alinorm10\/al33_03Ae.pdf. Accessed October 9 2010."},{"key":"e_1_2_3_7_1","first-page":"2795","article-title":"Federal Register Proposed Rule\u201472 FR 2795 January 23, 2007: food labeling; gluten\u2010free labeling of foods","volume":"72","author":"US Food and Drug Administration","year":"2007","journal-title":"Fed Regis"},{"key":"e_1_2_3_8_1","unstructured":"Canadian Celiac Association.http:\/\/www.celiac.ca\/labellingcanada.php. 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