Gluten builds up in your system

How much gluten is in there?

FREISING. The German Research Institute for Food Chemistry (DFA), in cooperation with the Competence Center for Nutrition (KErn), examined 43 foods and beverages for their exact gluten content.

So far, this information, which is relevant for specialist staff and people affected by food intolerance, has been missing, according to a communication from the KErn. The project - funded by the Bavarian State Ministry for Food, Agriculture and Forestry - helps to provide an overview of the gluten content.

As expected, wheat and the flours made from it contain the highest levels of gluten. Only spelled and spelled flours show higher values. For example, type 630 spelled flour contains an average of 10,300 mg gluten / 100g. For comparison: The preferred household flour is type 405 wheat flour with 8660 mg gluten / 100 g.

Beers: Pilsner with very low gluten content

In comparison to the other grain types and grain products examined, rye (3177 mg / 100 g whole grain) and rye products have the lowest gluten contents. Compared to spelled flour, rye has two thirds less gluten.

Of the beers examined, wheat beer contains the highest gluten content at 274 mg / 100 g. In contrast, the amount of gluten in Pilsen lager beer, for example, is significantly lower, at only 1.2 mg / 100 g.

According to this, the Pilsener lager together with other beers such as full beer (light, dark), non-alcoholic beer and malt drink have a "very low gluten content". According to the EU regulation, products may be designated as such if they do not exceed the limit of 100 mg gluten / kg food.

Products labeled "gluten-free" can also contain gluten, as long as a maximum content of 20 mg / kg is not exceeded.

No damage to the intestinal mucosa

In celiac disease, it is known that the intestinal villi regress when foods containing gluten are ingested. "The only therapy for this disease is lifelong avoidance of foods containing gluten, because even traces of gluten can cause symptoms in celiac patients," recalls Dr. Wolfram Schaecke, head of the KErn in the communication.

It is different with gluten sensitivity: With this intolerance reaction, those affected complain of physical complaints, but there is no damage to the intestinal mucosa.

"In the discussion about gluten, it is important that neither celiac disease nor gluten sensitivity is an allergy," says Schaecke.

Wheat allergies, which occur in only 0.1 to 0.5 percent of the population, lead to the release of protein-specific antibodies that can be detected in the blood. This is not the case with food intolerances, which often have symptoms similar to those of an allergy. (eb)

The data and fact sheet "Gluten in cereals and cereal products" is available at www.KErn.Bayern.de.