Addition of gluten values to a food and nutrient database

Bhaskarani Jasthi, Janet Pettit, Lisa Harnack

Research output: Contribution to journalArticle

Abstract

Gluten is a protein found in wheat, rye, barley, and their crossbred varieties and derivatives. It is responsible for triggering hypersensitivity reactions in people with celiac disease, and research is underway to determine whether it may contribute to other health outcomes. The objective of the study was to add gluten values to the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database so that researchers conducting studies related to gluten may assess intake of this food component. Gluten values were assigned to foods in the NCC Food and Nutrient Database using imputation procedures based on two assumptions. The first is that foods that do not include any wheat, rye, or barley grain ingredients or their derivatives are presumed to contain 0 grams of gluten. Thus, foods such as fruits, vegetables, and vegetable oils were assigned gluten values of 0 grams. The second is that a specified fraction of protein found in wheat, rye, barley and their crossbred varieties and derivatives (0.75) is presumed to be gluten. A factor of 0.75 was selected based on findings from studies in which chemical analysis of some gluten - containing grains and their derivatives were carried out to estimate the percentage of gluten. It is important to note that gluten values in the NCC Database may not be appropriate for use in determining whether a food or diet is gluten-free because foods with “zero” values may not meet the FDA definition of gluten-free (<20 parts per million of gluten). However, the values may be useful in determining whether a food or diet is low / limited or high in gluten.

Original languageEnglish (US)
Article number103330
JournalJournal of Food Composition and Analysis
Volume85
DOIs
StatePublished - Jan 2020

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Keywords

  • Food component
  • Gluten
  • Gluten-Free
  • NDSR
  • Nutrient database

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