Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients.

As laid down by the Codex Alimentarius, products bearing a gluten-free label must not contain gluten levels above 20 mg/kg to be safe for consumption by celiac disease patients. Analytical methods to detect gluten from wheat, rye and barley need to be sufficiently sensitive, specific, suitable for routine analyses and validated by collaborative studies. With continuous progress in the field of gluten analysis, the aim of this paper is to provide an up-to-date overview of legislation regarding gluten-free products worldwide, as well as immunochemical, proteomics-based, genomics-based and other methods designed to analyse gluten traces. While ELISA test kits and PCR are still most widely used in quality control, liquid chromatography tandem mass spectrometry (LC-MS/MS) is gaining more and more importance by providing unprecedented insights into gluten. Several other methods such as immunosensors, other sensors and microarrays are being developed. The pro's and con's of the different methods are discussed as well as the remaining challenges, including the need for improved extraction procedures, comprehensive reference materials and independent reference methods. Image 1 • Gluten from wheat, rye and barley is known to cause celiac disease. • Gluten-free products must contain gluten levels below 20 mg/kg. • ELISA and PCR are commonly used to detect gluten in routine analyses. • Proteomics LC-MS/MS methods provide unprecedented insights into gluten complexity. • Reference materials for gluten and improved extraction methods are still needed. [ABSTRACT FROM AUTHOR]