ArticleFrontiers in nutrition2025
Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 1 synthesis or guideline pooled it.
- European Society for the Study of Coeliac Disease (ESsCD) 2025 Updated Guidelines on the Diagnosis and Management of Coeliac Disease in Adults. Part 2: Management, Follow-Up, and Complex Disease Courses.United European gastroenterology journal · 2026Guideline
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Authors and funding
2 authors.
Funding
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Abstract
Background: Gluten contamination and unintentional gluten exposure are serious health concerns for patients with celiac disease. Gluten-free (GF) products may become contaminated at any stage, including harvesting, production, storage, or sale. This study, conducted in Turkey, aimed to compare gluten contamination levels in commercially produced gluten-free (CGF) and naturally gluten-free (NGF) flours-both packaged and unpackaged-across different grain types, and to evaluate the influence of point-of-sale and storage conditions on contamination levels. Methods: A total of 163 flour products, including oat, buckwheat, corn, and rice flours ( Results: Gluten contamination was detected in 16.67% of CGF flours, 50% of unlabeled/packaged natural GF flours, and 84.91% of unlabeled/unpackaged natural GF flours. CGF flours were significantly less contaminated than NGF flours ( Conclusion: Gluten contamination is common in NGF products, whereas CGF products are relatively safe. These findings highlight the importance of controlled production and storage practices as well as strengthened verification and certification procedures for gluten-free labeling to minimize the risk of gluten contamination.
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