{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,27]],"date-time":"2026-03-27T04:22:23Z","timestamp":1774585343107,"version":"3.50.1"},"reference-count":29,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2017,1,3]],"date-time":"2017-01-03T00:00:00Z","timestamp":1483401600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immunosorbent assay (ELISA) technique. Eight categories were defined: flours, breakfast cereals\/bars, bakery, pasta, breads, dough, snacks, and yeasts, and these were divided into GF labeled-foods (GF-L) or reportedly GF foodstuffs, but not certified (GF-NC). Gluten-detection was decreased over time in line with the evolving European regulations about food information and gluten content claims. This decline started sooner in GF-L products than in GF-NC. As a whole, gluten was detected in 371 samples, with breakfast cereals\/bars being the most contaminated group. Snacks and yeasts changed from being high gluten-detected samples to being totally GF over the years. The downside is that, of contaminated samples, those in the low levels of gluten detection range have decreased while flour samples containing over 100 mg\/kg gluten have risen in the 2013\u20132016 period. Obtained data confirm that GF cereal-based foods are becoming safer but gluten control must be maintained.<\/jats:p>","DOI":"10.3390\/nu9010021","type":"journal-article","created":{"date-parts":[[2017,1,3]],"date-time":"2017-01-03T10:26:49Z","timestamp":1483439209000},"page":"21","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":39,"title":["Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016"],"prefix":"10.3390","volume":"9","author":[{"given":"Mar\u00eda","family":"Bustamante","sequence":"first","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mar\u00eda","family":"Fern\u00e1ndez-Gil","sequence":"additional","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Itziar","family":"Churruca","sequence":"additional","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jonatan","family":"Miranda","sequence":"additional","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Arrate","family":"Lasa","sequence":"additional","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Virginia","family":"Navarro","sequence":"additional","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8248-2506","authenticated-orcid":false,"given":"Edurne","family":"Sim\u00f3n","sequence":"additional","affiliation":[{"name":"Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV\/EHU), Vitoria 01006, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2017,1,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109","DOI":"10.3945\/ajcn.112.047985","article-title":"Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation","volume":"97","author":"Gibert","year":"2013","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1093\/ajcn\/85.1.160","article-title":"A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease","volume":"85","author":"Catassi","year":"2007","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1044","DOI":"10.1111\/j.1365-2036.2008.03669.x","article-title":"Systematic review: Tolerable amount of gluten for people with coeliac disease","volume":"27","author":"Akobeng","year":"2008","journal-title":"Aliment. Pharmacol. Ther."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.jcs.2015.08.006","article-title":"Recent developments in analytical methods for tracing gluten","volume":"67","author":"Scherf","year":"2016","journal-title":"J. Cereal Sci."},{"key":"ref_5","unstructured":"Codex Alimentarius CODEX STAN 118-1979: Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten. Available online: http:\/\/www.fao.org\/fao-who-codexalimentarius\/standards\/en\/."},{"key":"ref_6","unstructured":"Codex Alimentarius CODEX STAN 118-2008: Revised Version Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten. Available online: http:\/\/www.fao.org\/fao-who-codexalimentarius\/standards\/en\/."},{"key":"ref_7","unstructured":"Commission Regulation (EC) (2009). No. 41\/2009 Concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. Off. J. Eur. Union L, 1620, 3\u20135."},{"key":"ref_8","unstructured":"U.S. Government Publishing Office 78 FR 47154-Food Labeling; Gluten-Free Labeling of Foods, Available online: https:\/\/www.gpo.gov\/fdsys\/granule\/FR-2013-08-05\/2013-18813."},{"key":"ref_9","unstructured":"Commission Implementing European Parliament and of the Council (2014). Regulation (EU). No. 828\/2014 Requirements for the provision of information to consumers on the absence or reduced presence of gluten in food. Off. J. Eur. Union L, 228, 5\u20138."},{"key":"ref_10","unstructured":"Gluten-free Foods-US-September 2013. Available online: http:\/\/store.mintel.com\/gluten-free-foods-us-september-2013."},{"key":"ref_11","unstructured":"Regulation (EU) (2011). No. 1169\/2011 of European Parliament and of the Council on the provision of food information to consumers. Off. J. Eur. Union L, 304, 18\u201363."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1097\/01.meg.0000059119.41030.df","article-title":"Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol","volume":"15","author":"Llorente","year":"2003","journal-title":"Eur. J. Gastroenterol. Hepatol."},{"key":"ref_13","first-page":"257","article-title":"Enzyme immunoassay for determination of gluten in foods: Collaborative study","volume":"74","author":"Skerritt","year":"1991","journal-title":"J. Assoc. Off. Anal. Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1771","DOI":"10.1021\/jf00098a029","article-title":"Monoclonal antibody sandwich enzyme immunoassays for determination of gluten in foods","volume":"38","author":"Skerritt","year":"1990","journal-title":"J. Agric. Food. Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1053","DOI":"10.1097\/00042737-200510000-00008","article-title":"Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food","volume":"17","author":"Vela","year":"2005","journal-title":"Eur. J. Gastroenterol. Hepatol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/j.jcs.2005.12.009","article-title":"Towards a new gliadin reference material\u2013isolation and characterisation","volume":"43","author":"Berghofer","year":"2006","journal-title":"J. Cereal. Sci."},{"key":"ref_17","first-page":"121","article-title":"Comparaci\u00f3n de las condiciones anal\u00edticas en la determinaci\u00f3n de gluten en alimentos","volume":"18","author":"Navarro","year":"2002","journal-title":"Nutr. Hosp."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"288","DOI":"10.1111\/j.1745-6606.2012.01230.x","article-title":"A Cautionary Tale of Purity, Labeling and Product Literacy in the Gluten-Free Market","volume":"46","author":"Worosz","year":"2012","journal-title":"J. Consum. Aff."},{"key":"ref_19","unstructured":"Snack Attack: What Consumers are Reaching for Around the World. Available online: http:\/\/www.nielsen.com\/content\/dam\/nielsenglobal\/kr\/docs\/global-report\/2014\/Nielsen%20Global%20Snacking%20Report%20September%202014.pdf."},{"key":"ref_20","first-page":"C961","article-title":"Gluten-free snacks using plantain-chickpea and maize blend: Chemical composition, starch digestibility, and predicted glycemic index","volume":"80","year":"2015","journal-title":"J. Food. Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1038\/ejcn.2014.211","article-title":"A comparison of gluten levels in labeled gluten-free and certified gluten-free foods sold in the United States","volume":"69","author":"Thompson","year":"2015","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1177\/0884533611418784","article-title":"Enzyme-linked immunosorbent assay gliadin assessment in processed food products available for persons with celiac disease: A feasibility study for developing a gluten-free food database","volume":"26","author":"Agakidis","year":"2011","journal-title":"Nutr. Clin. Pract."},{"key":"ref_23","first-page":"51","article-title":"Gluten content in special dietary use gluten-free products and other food products","volume":"61","author":"Daniewski","year":"2010","journal-title":"Rocz. Panstw. Zakl. Hig."},{"key":"ref_24","first-page":"14","article-title":"Gluten content of selected labelled gluten-free foods sold in the US","volume":"37","author":"Thompson","year":"2013","journal-title":"Pract. Gastroenterol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"937","DOI":"10.1016\/j.jada.2010.03.014","article-title":"Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study","volume":"110","author":"Thompson","year":"2010","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1341","DOI":"10.1038\/ejcn.2016.155","article-title":"Allergen advisory statements for wheat: Do they help US consumers with celiac disease make safe food choices?","volume":"70","author":"Thompson","year":"2016","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_27","unstructured":"Federal Register of Legislation Australia and New Zealand Food Standars Code, Available online: https:\/\/www.legislation.gov.au\/Details\/F2016C00189."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Farage, P., de Medeiros N\u00f3brega, Y.K., Pratesi, R., Gandolfi, L., Assun\u00e7\u00e3o, P., and Zandonadi, R.P. (2016). Gluten contamination in gluten-free bakery products: A risk for coeliac disease patients. Public Health Nutr.","DOI":"10.1017\/S1368980016002433"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"e1337","DOI":"10.7717\/peerj.1337","article-title":"Gluten-free food database: The nutritional quality and cost of packaged gluten-free foods","volume":"3","author":"Missbach","year":"2015","journal-title":"PeerJ"}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/9\/1\/21\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T18:25:22Z","timestamp":1760207122000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/9\/1\/21"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,1,3]]},"references-count":29,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2017,1]]}},"alternative-id":["nu9010021"],"URL":"https:\/\/doi.org\/10.3390\/nu9010021","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,1,3]]}}}