Many gluten-free goods contain considerable amounts of gluten, according to a recent global review
Following an examination of published research examining gluten-free labeled foods, foods that are naturally gluten-free, and gluten-free meals served in food services, it was shown that over 15% of these items contained gluten at levels more than 20 mg/kg.
A total of forty papers were included in the review, which was compiled via a search of the databases Scopus, Science Direct, Web of Science, PubMed, and Google Scholar, among other sources. The primary goal of this review and meta-analysis was to find studies that used proven methodologies to detect gluten contamination in gluten-free meals. The following goal was to determine the total incidence of gluten contamination in naturally gluten-free foods, marked gluten-free goods, and food-service prepared meals. The final objective was to emphasize the impact of the countries’ wealth and the time period of investigation on this prevalence. Only one research was done in lower-middle income nations, whereas the majority of the studies chosen for inclusion in this review were conducted in upper-middle-income and high-income countries.
According to the findings, the total prevalence of gluten contamination in gluten-free meals was estimated to be 15.12%, with more than 20 mg/kg of gluten. Generally, naturally gluten-free foods were substantially more contaminated than the labeled gluten-free products and restaurant meals. Furthermore, oats were found to be the most contaminated food of all, whereas the general frequency of gluten contamination has reduced significantly over time, according to the research.
Taking the review analysis into account, the researchers believe that preventive steps should be made to restrict gluten contamination and provide safe gluten-free diets for celiac patients across the globe, especially in low-income countries.
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