ArticleNutrients2019
Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Celiac Disease Management in School Environments: An Interdisciplinary Narrative Review of Operational, Psychosocial, and Nutritional Barriers.Nutrients · 2026Review
- Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control.Foods (Basel, Switzerland) · 2026Article
- Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments.International journal of environmental research and public health · 2024Review
- Eating Attitudes of Patients with Celiac Disease in Brazil: A Nationwide Assessment with the EAT-26 Instrument.Nutrients · 2023Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet.Molecules (Basel, Switzerland) · 2022Article
- Review
- Worldwide public policies for celiac disease: are patients well assisted?International journal of public health · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
This study aimed to evaluate the occurrence of gluten contamination in naturally gluten-free meals from food services in the Federal District, Brazil. This is an exploratory cross-sectional quantitative study in which a total of 180 samples of naturally gluten-free dishes were collected from 60 food services in Brazil. The enzyme-linked immunosorbent assay was used for the quantification of gluten. As established by the Codex Alimentarius, the threshold of 20 ppm of gluten was considered as the accepted upper gluten level for gluten-free food. A total of 2.8% (95% CI: 0.3-5.2%) gluten contamination was found in the samples. Among the 60 food services, 6.7% (95% CI: 2.7-10.6%) displayed at least one contaminated food in our sample. The occurrence of gluten contamination in naturally gluten-free preparations was uncommon and low on a quantitative basis.
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Registered trials
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