March 22, 2004 (San Francisco) — One-fifth of common basic supply nourishments labeled wheat-free or gluten-free may really contain critical sums of wheat protein, a concern for individuals with wheat sensitivities.

“Caution must be taken when eating nourishments labeled gluten-free,” says Ashley Lardizabal, a graduate student at the Food Hypersensitivity Inquire about and Resource Program at the College of Nebraska in Lincoln. She presented her discoveries at the Yearly Assembly of the American Foundation of Hypersensitivity, Asthma & Immunology.

In spite of the fact that as often as possible underdiagnosed, about one in every 150 individuals within the U.S. is influenced by sensitivities to gluten — found in rye, wheat, oats, and barley. Doctors call this condition gluten affectability or celiac sprue.

There is no single standard for characterizing a gluten-free product. Subsequently, the analysts conducted their study to find out the levels of wheat proteins in all types of foods.

The analysts tested 140 different food samples acquired at the basic supply store to see whether people who suffer from gluten affectability may safely eat them.

The researchers tried a variety of items likely to contain wheat, including gums, liquor, soy sauce, vinegars, and malt mixers, as well as “wheat-free” products. In general, 16% of the items tested contained wheat proteins.

Most stunning, Lardizabal reports that 20% of the products labeled wheat-free really contained some wheat protein — even surpassing current labeling rules for gluten-free.

In items considered non-wheat, such as chicken bouillon, corn cereal, and caramel ice cream topping, almost 15% still contained some wheat proteins, most likely from cross-contamination amid preparing, she says.

All of the malt items contained wheat proteins; be that as it may, none of the liquor products or gums contained any wheat protein.

“The great news is dietary choices are not as limited as accepted,” she says. “Nourishment gums and distilled products are expected to be safe.” However, patients with gluten affectability ought to not eat wheat starches, malt syrup, or extracts.

“Typically in line with other considers that have appeared there are contaminates,” Wesley Burks, a professor of pediatrics at Duke University, who moderated the session, tells WebMD. “Be mindful. On the off chance that you’re eating something that says it’s wheat-free but [you’re] having side effects, talk to your doctor.”