Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/272838 |
Resumo: | Abstract: Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments. |
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Vargas, Fabiana Magnabosco deCardoso, Louise ThoméDidoné, AmandaLima, João P. M.Venzke, Janaína GuimarãesOliveira, Viviani Ruffo de2024-03-05T04:35:36Z20241661-7827http://hdl.handle.net/10183/272838001195595Abstract: Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments.application/pdfengInternational Journal of Environmental Research and Public Health. Basel. Vol. 21, n.2, (2024), 124, p. 1-13Dieta livre de glútenDoenca celíacaContaminação de alimentosGlutensGluten-free dietGluten removal methodsTreatmentGluten removingGluten residuesCeliac disease : risks of cross-contamination and strategies for gluten removal in food environmentsEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001195595.pdf.txt001195595.pdf.txtExtracted Texttext/plain58905http://www.lume.ufrgs.br/bitstream/10183/272838/2/001195595.pdf.txt5e9345923be6d7110624d6e6b6c1147cMD52ORIGINAL001195595.pdfTexto completo (inglês)application/pdf988465http://www.lume.ufrgs.br/bitstream/10183/272838/1/001195595.pdf4b290f690d6f70b8d90b92c4ea13aef3MD5110183/2728382024-03-06 04:53:32.196283oai:www.lume.ufrgs.br:10183/272838Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2024-03-06T07:53:32Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
title |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
spellingShingle |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments Vargas, Fabiana Magnabosco de Dieta livre de glúten Doenca celíaca Contaminação de alimentos Glutens Gluten-free diet Gluten removal methods Treatment Gluten removing Gluten residues |
title_short |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
title_full |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
title_fullStr |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
title_full_unstemmed |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
title_sort |
Celiac disease : risks of cross-contamination and strategies for gluten removal in food environments |
author |
Vargas, Fabiana Magnabosco de |
author_facet |
Vargas, Fabiana Magnabosco de Cardoso, Louise Thomé Didoné, Amanda Lima, João P. M. Venzke, Janaína Guimarães Oliveira, Viviani Ruffo de |
author_role |
author |
author2 |
Cardoso, Louise Thomé Didoné, Amanda Lima, João P. M. Venzke, Janaína Guimarães Oliveira, Viviani Ruffo de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Vargas, Fabiana Magnabosco de Cardoso, Louise Thomé Didoné, Amanda Lima, João P. M. Venzke, Janaína Guimarães Oliveira, Viviani Ruffo de |
dc.subject.por.fl_str_mv |
Dieta livre de glúten Doenca celíaca Contaminação de alimentos Glutens |
topic |
Dieta livre de glúten Doenca celíaca Contaminação de alimentos Glutens Gluten-free diet Gluten removal methods Treatment Gluten removing Gluten residues |
dc.subject.eng.fl_str_mv |
Gluten-free diet Gluten removal methods Treatment Gluten removing Gluten residues |
description |
Abstract: Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments. |
publishDate |
2024 |
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2024-03-05T04:35:36Z |
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2024 |
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http://hdl.handle.net/10183/272838 |
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001195595 |
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http://hdl.handle.net/10183/272838 |
dc.language.iso.fl_str_mv |
eng |
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International Journal of Environmental Research and Public Health. Basel. Vol. 21, n.2, (2024), 124, p. 1-13 |
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openAccess |
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