Commentary

Gluten measurement and its relationship to food toxicity for celiac disease patients

Diane R Lester

School of Plant Science, University of Tasmania, Private bag 45, Hobart 7001, Australia

author email corresponding author email

Plant Methods 2008, 4:26doi:10.1186/1746-4811-4-26

Published:	28 October 2008

Abstract

The gluten analysis of foods has long had limitations, which have precluded food standards authorities from issuing standards for gluten-free foods based on final gluten content. The Codex Alimentarius and the Food and Drug Administration have taken steps towards such standards in which they favour the R5-enzyme-linked immunosorbent assay for gluten analysis. If this method is to be widely employed, its limitations should be recognised. Above all, it should be noted the ability of R5-enzyme-linked immunosorbent assay, and other methods, to measure gluten's toxicity toward celiac disease patients is not validated clinically. Gluten is a complex mixture of proteins and its toxicity is not fully understood. Analytical methods are a valuable tool in the definition of gluten-free foods, but they should be employed with appropriate caveats in ensuring the safety of the foods.