GLUTEN ALLERGEN
What is gluten?
Gluten is a protein found in wheat, rye, barley and other cereals. People are not allergic to it, but their digestive tract (not their immune system) has difficulty tolerating gluten and reacts through gastrointestinal symptoms. Because gluten intolerance is not related to the immune system, doctors cannot subject it to an antibody test. If you want to find out if you have gluten intolerance, you can resort to a diet by elimination. Temporarily give up the foods that can produce the symptoms you notice and then introduce them gradually to see which ones are problematic.
Detection procedure for the presence of gluten (gliadin) in food
In the laboratory, quantitative dosing of gliadin (gluten) is performed by elisa method.
Legislation in the field
According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:
ANEXA II
SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES
1. | Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:
In the case of gluten there are other applicable norms that provide clear limits for declaring food by category, as follows: COMMISSION IMPLEMENTING REGULATION (EU) No 828/2014 of 30 July 2014 on requirements to provide consumers with information on the absence or presence of gluten in small quantities in food annex Authorised declarations of absence or presence in small quantities of gluten in food and conditions of authorisation A. General requirements GLUTEN-FREE The 'gluten-free' declaration may only be made if the food, as sold to the final consumer, contains a maximum of 20 mg/kg of gluten.
VERY LOW GLUTEN CONTENT The 'very low gluten' declaration can only be made if the product the food, consisting of or contains one or more ingredients made from wheat, rye, barley, oats or their cross-varieties, which have been specially processed to reduce the gluten content, contains a maximum of 100 mg/kg of gluten in the food as sold to the final consumer.
B. Additional requirements for food containing oats Oats contained in foods presented as gluten-free or very low gluten must have been produced, prepared and/or processed in such a way as to avoid contamination by wheat, rye, barley or their cross-varieties and the gluten content of such oats may not exceed 20 mg/kg. Overall product rating:
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Tatiana Onita
19.01.2021
Excellent
Tatiana Onita Fast results, good quality consultancy! Recommend!
bujor coca
06.01.2021
Excellent
Excellent quality / price ratio! Congratulations also for the promotions that you organize periodically!
Nistorescu G
06.01.2021
Excellent
A truly professional laboratory, fast results and professionalism in interpreting the results!
Socarici Dumitru
06.01.2021
Determinati gluten si pentru produsele FREE GLUTEN?
IQLAB SERVICE SRL
Da. Metoda de analiza permite determinarea si a urmelor de alergen pana la un nivel de detectie specific fiecarui alergen dar mult mai mic decat limita impusa prin legislatia in vigoare cu privire la etichetarea produselor alimentare.
IQLAB SERVICE SRL
Desigur Efectuam determinare de gluten pentru produse alimentare, inclusiv pentru confirmare la produsele free gluten. Subscribe to the newsletter!
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