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"Patients who need a strict gluten-free diet for their treatment should be able to trust foods labeled" gluten-free ".
The researchers tested noodles bought in supermarkets, muesli bars, crisps, rice snacks and dry pasta, presented as "gluten-free".
The researchers found that seven samples from six manufacturers contained gluten up to 49 parts per million (or 49 milligrams per kilogram).
"We found that 2.7% of foods labeled" gluten-free "did not meet the national standard for undetectable gluten," the report says.
"Two [products] gluten content at levels exceeding the less stringent thresholds defined by the Codex Alimentarius, Codex (Europe) and the US Food and Drug Administration for "gluten-free" labeling. "
The authors of the report stated that gluten levels detected in products were generally low.
However, one type of gluten-free pasta contained more than 3 milligrams of gluten in a standard serving.
This level of gluten "could be harmful [for coeliacs]especially if it is consumed frequently, "says the report.
Researchers informed manufacturers of products containing detectable gluten and urged manufacturers to perform more frequent tests to improve detection.
"The results indicate that gluten contamination actually occurs in packaged foods available in Australia and that it is not usually limited to a single batch of foods," said Dr. Tye. Din.
"In addition, many of the products that failed the test were produced in gluten-free plants, so gluten contamination of externally sourced ingredients may be a factor and needs to be carefully examined," he said. -he declares.
The study follows the May findings of the same group of researchers, whose survey of 128 restaurants in Melbourne found that many foods promoted as "gluten-free" contained detectable gluten.
"Our results indicate that inadvertent gluten intake is more likely when you eat than when you consume" gluten-free foods "manufactured," the report says.
"Nevertheless, more frequent gluten testing, feasible for many companies, would reduce the risk for people with celiac disease."
Megan Gorrey is a reporter at the Sydney Morning Herald. She was previously a reporter at the Canberra Times.
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