Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1144: Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control
Foods doi: 10.3390/foods15071144
Authors:
Roberta Giugliano
Laura Migone
Bianca Saccheggiani
Simona Mella
Elisabetta Razzuoli

Ensuring the safety of gluten-free foods is essential for individuals with coeliac disease and other gluten-related disorders, for whom even minimal gluten exposure can cause adverse effects; this study aimed to evaluate the long-term compliance of gluten-free labeled foods marketed in Italy. A total of 4139 pre-packaged gluten-free products were collected between 2015 and 2024 and analyzed using validated analytical methods. Products were categorized into macro-categories: cereal-based foods, processed non-cereal-based foods, confectionery, flours, baby foods, and dietary supplements. A descriptive analysis and risk modeling were generated to visualize relative risks. Overall non-compliance remained consistently very low (<1%) throughout the 10-year period, with an average rate of 0.27% and minor peaks in 2016 and 2018. The highest frequencies of gluten contamination were observed in cereal-based products and flours-particularly corn flour-while occasional non-compliance occurred in some processed non-cereal-based foods and confectionery; no non-compliance was detected in baby foods or dietary supplements. These findings are reassuring and consistent with, or better than, available EU data, confirming the effectiveness of current control systems and highlighting the importance of continuous monitoring, validated analytical methods and effective allergen management strategies. Strengthened collaboration among regulators and manufacturers remains essential to prevent cross-contamination and protect consumer health.