Revista chilena de nutrición
versão On-line ISSN 0717-7518
LOPEZ, Laura Beatriz et al. GLIADINS DETERMINATION IN FOOD ELABORATED WITH AMARANTH, QUÍNOA AND/OR CHÍA. Rev. chil. nutr. [online]. 2010, vol.37, n.1, pp. 80-86. ISSN 0717-7518. doi: 10.4067/S0717-75182010000100008.
Amaranth, quínoa and chía are naturally gluten-free products that may be used in a celiac diet. An ELISA, using R-Biopharm RIDASCREEN gliadin, was used to determine a possible cross contamination with gliadins. Thirty-seven samples of foods with these ingredients were analyzed. Nine samples had levels higher than 20 mglKg, the maximum gluten level established by Codex Alimentarius: three of them were cereal bars with the inscription is in TACCî and/or ìwithout gluteni, two were cereal bars without inscriptions about gluten content, one was a mixture of ground seeds, others were pop amaranth and quínoa crops (sold at retail) and the last was an amaranth flour which was labeled ifor celiac patients. Twenty-eight remaining samples had gluten content below 20 mglKg. Foods elaborated with amaranth, quínoa and/or chía are suitable for celiac patients. However, the manufacturers must apply good manufacturing practices in all the different steps in gluten-free foodstuff production and celiac patients should not buy these products when they are sold at retail, because of possible cross contamination that can occur at the stores.
Palavras-chave : Amaranth; quinoa; chía; gliadin; celiac disease.