TITLE:
Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San José, Costa Rica
AUTHORS:
Vanessa Bagnarello-Madrigal, Daniela Rodríguez-Chaves, Mayra Villegas-Barakat, Andrés Chacón-Robles, Moisés Coto-Hernández
KEYWORDS:
Celiac Disease, Gluten-Free (GF), Gliadin, Shared Production, Cross Contact
JOURNAL NAME:
Natural Science,
Vol.14 No.12,
December
21,
2022
ABSTRACT: Celiac disease, gluten sensitivity and gluten intolerance are health conditions that require consumers to avoid their gluten intake. In Costa Rica, Law 8975 regulates the amount of gluten permitted in prepackaged products labeled as “gluten-free”, but the parameters to be followed are not mandated for food service operations. This study investigated whether restaurants with gluten-free (GF) options in a gastronomic area of the city of San José, Costa Rica, achieved the requirements of the legislation that the dishes offered should contain less than 20 ppm gluten. Using data collected from five restaurants offering GF dishes, two provided dishes with quantities of gluten greater than 20 ppm (restaurant A, four samples and restaurant B, three samples); particularly dishes from the category “meat with sauce”. Although those dishes are naturally gluten-free, when they are handled in areas of shared production, they are exposed to the risk of cross contact, furthermore the adding of misscellaneous such as: marinades, sauces and condiments, which could contain traces of gluten or hidden gluten, a risk associated with the use of ingredients without certification GF (supplier’s practices and label declaration). Therefore improvements in food service procedures should be enforced. The findings of the present study emphasize the need to include restaurant foods in the relevant legislation to ensure that the gluten-intolerant sector of the population remains safe when eating out.