{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T17:20:27Z","timestamp":1775064027043,"version":"3.50.1"},"reference-count":49,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2022,9,20]],"date-time":"2022-09-20T00:00:00Z","timestamp":1663632000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified \u201cgluten-free\u201d and naturally gluten-free products without labeled \u201cmay contain gluten\u201d information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the research, only 5.8% were found to contain gluten above 20 ppm. Only one product labeled \u201cgluten-free\u201d was contaminated with gluten at 79.3 ppm (cider cake). In addition, our research also examined the gluten content of commercial beers containing barley malt not labeled as \u201cgluten-free\u201d. Research has shown that 60% of samples are not safe for those on a strict gluten-free diet. Our research clearly shows that many manufacturers, although they do not monitor their products for the presence of gluten in them, offer safe products, although they cannot be recommended in a gluten-free diet. Therefore, there is a strong need to increase the frequency of testing by food manufacturers for the presence of gluten in their products, so that the number of products approved for people on a gluten-free diet continues to increase.<\/jats:p>","DOI":"10.3390\/molecules27196165","type":"journal-article","created":{"date-parts":[[2022,9,20]],"date-time":"2022-09-20T22:36:44Z","timestamp":1663713404000},"page":"6165","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7597-8156","authenticated-orcid":false,"given":"Anna","family":"Przybylska","sequence":"first","affiliation":[{"name":"Department of Toxicology and Bromatology, Faculty of Pharmacy, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, A. Jurasza 2 Street, 85089 Bydgoszcz, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Agnieszka","family":"Chrustek","sequence":"additional","affiliation":[{"name":"Department of Pathobiochemistry and Clinical Chemistry, Faculty of Pharmacy, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, M. Curie-Sk\u0142odowskiej 9 Street, 85094 Bydgoszcz, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8956-6120","authenticated-orcid":false,"given":"Beata","family":"Sperkowska","sequence":"additional","affiliation":[{"name":"Department of Toxicology and Bromatology, Faculty of Pharmacy, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, A. Jurasza 2 Street, 85089 Bydgoszcz, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0623-1443","authenticated-orcid":false,"given":"Marcin","family":"Koba","sequence":"additional","affiliation":[{"name":"Department of Toxicology and Bromatology, Faculty of Pharmacy, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, A. Jurasza 2 Street, 85089 Bydgoszcz, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9742-451X","authenticated-orcid":false,"given":"Dorota","family":"Olszewska-S\u0142onina","sequence":"additional","affiliation":[{"name":"Department of Pathobiochemistry and Clinical Chemistry, Faculty of Pharmacy, L. Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, M. Curie-Sk\u0142odowskiej 9 Street, 85094 Bydgoszcz, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"El Khoury, D., Balfour-Ducharme, S., and Joye, I.J. (2018). A review on the gluten-free diet: Technological and nutritional challenges. Nutrients, 10.","DOI":"10.3390\/nu10101410"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Melini, V., and Melini, F. (2019). Gluten-free diet: Gaps and needs for a healthier diet. Nutrients, 11.","DOI":"10.3390\/nu11010170"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"166","DOI":"10.3390\/gastroent12020015","article-title":"The healthy gluten-free diet: Practical tips to prevent metabolic disorders and nutritional deficiencies in celiac patients","volume":"12","author":"Rinninella","year":"2021","journal-title":"Gastroenterol. 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