A RADIOIMMUNOASSAY FOR WHEAT GLIADIN TO ASSESS THE SUITABILITY OF GLUTEN FREE FOODS FOR PATIENTS WITH CELIAC-DISEASE

  • 1 January 1985
    • journal article
    • research article
    • Vol. 59  (3) , 703-708
Abstract
Celiac disease is a clinical condition characterized by malabsorption secondary to abnormalities of the small intestine. The condition is known to be exacerbated by wheat gliadin, rye, barley and possibly oats. The only assays that are available for testing for the presence of wheat gluten in foods are double diffusion against rabbit anti-gliadin antiserum and measurement of Kjeldahl N in products derived from wheat flour. A radioimmunoassay for wheat gliadin, with a detection limit of 1 ng, was developed. Nominally gluten-free foods based on wheat starch have been shown to contain up to 1.9 .times. 10-2% wheat gliadin. Bread made from Nutregen wheat starch which has now been withdrawn contains 6.4 gliadin/standard 30 g slice. A radioimmunoassay for wheat gliadin could be used to define standards for the suitability of gluten-free products based on wheat starch for patients with celiac disease.