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Vukman, Diana; Viličnik, Petra; Vahčić, Nada; Lasić, Dario; Niseteo, Tena; Panjkota Krbavčić, Ines; Marković, Ksenija; Bituh, Martina
Food control, February 2021, 2021-02-00, Volume: 120Journal Article
For patients with gluten intolerance, the most common cause of treatment failure is an inadequate gluten-free diet (GFD), such as because of gluten contamination. Here we describe the design, implementation and validation of an HACCP protocol for preparing gluten-free meals in a children's hospital. Gluten content in prepared meals was analyzed using R5 sandwich ELISA, which indicated that gluten concentrations did not exceed 20 mg/kg. Total daily gluten intake of patients on the GFD was less than 10 mg. •Gluten contamination of gluten-free food can easily occur.•We achieved gluten-free food using an HACCP protocol.•Daily intake of gluten on this protocol was verified to be < 10 mg.
