How can we test for Gluten-Free Diet compliance?
Until now, practical methods of monitoring gluten-free diet compliance or isolating an outbreak of gluten-related symptoms have not been available. Gluten-free diet adherence is found to be challenging for many individuals, as it often requires reliance on others- such as members of the food industry- to be well-informed about the nature of gluten exposure and the regulations surrounding gluten-free products.
In a 2016 study, 91% of participants reported gluten exposure occurring at least once a month, with cross-contamination often unsuspected until a reaction had occurred.
It would therefore greatly improve the lives of those who experience gluten-related issues to have a means of monitoring their gluten-free diet compliance, in addition to having a safeguard for cross-contamination such as GluteGuard.
This area of research is advancing rapidly- as tested in a study published in the American Journal of Gastroenterology in 2012, ‘gluten-derived peptides could be sensitively detected in human faeces in positive correlation with the amount of gluten intake’. To develop an accurate and short-term marker of gluten-free diet compliance, the study enrolled 53 gluten-sensitive patients and 26 healthy patients to complete a gluten challenge. It also demonstrated that, even after ‘treatment with gastric and pancreatic enzymes’, gliadin remained undigested and present in faecal samples.
After the consumption of a gluten-containing diet, all subjects showed gluten excretion in faeces with values exceeding that of gluten-free standards; indicating that, even for healthy individuals, gluten is a protein that is too complex to digest completely.
The capabilities of these new faecal gluten analysis tests provide an ‘accurate and non-invasive method’ of directly and quantitatively assessing gluten exposure. Until now, methods such as self-reporting, food interviews or serological testing have been largely unreliable or invasive. Commercially-available faecal gluten analysis kits are therefore an excellent way for individuals to monitor their gluten-free diet compliance and to alert them for times when an enzyme supplement safeguard could be necessary.
References:
1. Silvester, et. al., 2016, ‘Symptomatic suspected gluten exposure is common among patients with coeliac disease on a gluten-free diet’, Alimentary Pharmacology and Therapeutics, 6, p. 612.
2. Comino, et. al., 2012, ‘Monitoring of gluten-free diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces’, American Journal of Clinical Nutrition, vol. 95, no. 3, pp. 670-677.
3. Comino et. al., 2016, ‘Fecal Gluten Peptides Reveal Limitations of Serological Tests and Food Questionnaires for Monitoring Gluten-Free Diet in Celiac Disease Patients’, The American Journal Of Gastroenterology, 111, 10, pp. 1456-1465.
Contributor – Georgie, Glutagen.
What would be really handy is a purse sized test kit (like litmus paper etc) that you can use to test food for gluten before you eat it.
Government funded education by way of tv and media ads would be awesome for public awareness on this subject. People in the hospitality and food industry who have no personal or family experience with this are often not able to relate or understand that gluten is in almost everything processed and can have terrible consequences for the person with gluten sensitivity or allergy. Sometimes listed ingredients are looked at in sauces etc by well meaning staff and an incorrect decision is made, assuming it does not contain gluten not realizing gluten is lerking in unlisted low percentage ingredients. I explain the bottles etc they use in the kitchen must state gluten free in order for it to be safe for me. It has helped when eating out, however it is time consuming and embarrassing for other guests at my table. Even with this measure, I can still get caught out. Chefs and hospitality staff need special education on this subject specifically, which in turn would result in a high level of respect and treat it with as much respect as other food allergies.