Food packaging providing reliable information to consumers with gluten intolerance

Matias, Filipa Nunes; Santos, Mariana; Calhau, M.A.

http://hdl.handle.net/10400.18/4436

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Authors

Matias, Filipa Nunes

Santos, Mariana

Calhau, M.A.

Abstract(s)

Food safety continues to mobilize all aspects of the food chain, from producers to consumers. Thus, labelling has proved to be an important tool during the buying decision: the label is the first link between the product and consumers. Food packaging provides consumers with relevant information about the product, allowing them to make conscious, healthy and safe choices, especially to those suffering from food allergies or intolerances. Incorrect packaging and/or labelling is a major cause of allergen related product recalls. Celiac disease is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals, hampering macro and micro nutrients absorption. It has not been possible until now to establish an acceptable daily intake of gluten that can be tolerated by people with celiac disease, which treatment currently consists of a gluten-free diet throughout life. As the number of persons with gluten intolerance increases, the food industry demonstrates a greater concern to produce food that can be safely consumed by this group of people. Procedures for checking that the correct labels are applied to products should be implemented and audited regularly, so that accurate information is provided to allergic consumers. In accordance with the European Regulation No. 1169/2011, which came into force on 13 December 2014, it is required to indicate on the label substances or products causing allergies or food intolerances. At the European level, foodstuffs intended for particular nutritional uses have their own Regulation No. 41/2009, applicable since January 2012, concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. In this context and to confirm gluten-free information on packaged food products, our laboratory works with the food industry and carries out analysis for the assessment of gluten content. Therefore, 50 samples were tested for gluten (2010-2016) by an Enzyme-linked Immunoassay (ELISA) R5 (RIDASCREEN® Gliadin). All the samples analysed contained levels of gluten below the 20 mg/Kg limit proposed by the Codex Alimentarius Commission for gluten-free foods. These results were in agreement with the gluten-free information presented on the labels of food packaging. These analysis underline the importance of the laboratory in ensuring that gluten-free information on the labels of food packaging is reliable, so people with celiac disease can make informed and safe choices about the products available on the market.