|
|
DisplayTitle
Page Content
Wheat avoidance, gluten diagnostics, and novel gluten-free foods
M. K. MORELL (1), G. Tanner (2), C. Howitt (2), M. Blundell (2), M. Colgrave (3), H. Goswami (3), D. Topping (4), S. Golley (4), N. Corsini (4), P. Mohr (4). (1) CSIRO, Canberra, Australia; (2) CSIRO Food Futures Flagship, Canberra, Australia; (3) CSIRO Food Futures Flagship, Brisbane, Australia; (4) CSIRO Food Futures Flagship, Adelaide, Australia
Avoidance of gluten containing foods is well recognised as an essential strategy for the management of celiac disease, however, recent studies have highlighted “gluten intolerance” as an additional, albeit less well characterised, condition requiring a reduction in the consumption of gluten containing foods. In Australia, some 8% of consumers report that they actively avoid wheat based foods, of whom approximately 1% is diagnosed celiacs. The symptoms reported by the remaining 7% are not consistent with undiagnosed celiac disease being the underlying cause of wheat avoidance. In addition to the consumer research cited, our research has focussed on two issues in barley. Firstly, the development of mass spectrometry based methods for the identification and quantification of hordein levels in beer. These studies highlight the inadequacies of the current ELISA based methodologies and provide the basis for the development of superior diagnostics for gluten quantification in foods. Secondly, we have used a non-GM breeding approach to develop barley lines with hordein levels in the flour reduced to 1-2 ppm (as measured by mass spectrometry) as the basis for the development of beverages and foods well below the 20 ppm gluten threshold.
View Presentation |
|
|
|
|
