Laboratory methods in the study of dish quality and hygienic assessment of technological cards for child population with celiac disease

Objective. To conduct a hygienic assessment of technological cards and a study of the quality of dishes intended for children with celiac disease using laboratory methods.

Materials and methods. An analysis of technological cards for dishes designed for children with celiac disease was performed in order to assess their compliance with hygienic standards. Laboratory tests were conducted to detect gluten traces and phenylalanine content in the prepared dishes, including the examination of ingredients and adherence to technological processes, as well as calculation of macronutrient content (proteins, fats, and carbohydrates).

Results. According to the obtained results in samples of dishes 1-5 and 7-13, the gluten content was less than 10 mg/kg. Gluten content in the sample 6 was more than 80 mg/kg, and it should therefore be categorized as a product with reduced gluten content. The analyzed dishes contain sufficient amounts of protein, although some of them can be classified as low-protein dishes, and could be used not only for children with celiac disease but also with other diseases requiring to keep a low-protein diet. The analysis showed that most dishes contain an adequate amount of fat, and carbohydrates are also presented in sufficient quantities.

Conclusion. The conducted study demonstrated that the technological cards developed for children with celiac disease meet basic hygienic requirements. The hygienic assessment of the developed technological cards confirms the importance of a comprehensive approach to organizing meals for children with celiac disease, and implementation of these technological cards will significantly enhance the effectiveness of the diet and improve the quality of life for children with celiac disease. However, when using the developed technological cards in educational institutions, where children eat collectively, there may be situations that could lead to unintended contact between gluten-free dishes and gluten-containing products. Preventative measures to avoid potential cross-contamination with gluten should be considered.

1. Sycheuskaya NV, Bashun NZ, Mikhalchuk LCh. Features of the organization of nutrition of the child population in accordance with the technical regulations in educational institutions of the Republic of Belarus. In: International experience and legislation in ensuring food safety: materials International scientific.-practice. conf.; 2021, April 27-28; Pyatigorsk. Pyatigorsk: Publishing house of the Pyatigorsk Institute (Branch of NCFU); 2021. pp. 76-80. [date of access 2025 February 10]. Available from: https://elib.grsu.by/doc/78388 (In Russ.).

2. Wierdsma NJ, van Bokhorst-de van der Schueren MA, Berkenpas M, Mulder CJ, van Bodegraven AA. Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients. Nutrients. 2013;5(10):3975-3992. DOI: https://doi.org/10.3390/nu5103975

3. Aljada B, Zohni A, El-Matary W. The Gluten-Free Diet for Celiac Disease and Beyond. Nutrients. 2021;13(11):3993. DOI: https://doi.org/10.3390/nu13113993

4. Dickey W, Ward M, Whittle CR, Kelly MT, Pentieva K, Horigan G, et al. Homocysteine and related B-vitamin status in coeliac disease: Effects of gluten exclusion and histological recovery. Scand J Gastroenterol. 2008;43(6):682-688. DOI: https://doi.org/10.1080/00365520701881118

5. Hollon JR, Cureton PA, Martin ML, Puppa EL, Fasano A. Trace gluten contamination may play a role in mucosal and clinical recovery in a subgroup of diet-adherent non-responsive celiac disease patients. BMC Gastroenterol. 2013;13:40. DOI: https://doi.org/10.1186/1471-230X-13-40

6. Mármol-Soler C, Matias S, Miranda J, Larretxi I, Fernández-Gil MDP, Bustamante MÁ, et al. Gluten-Free Products: Do We Need to Update Our Knowledge? Foods. 2022;11(23):3839. DOI: https://doi.org/10.3390/foods11233839

7. Itzlinger A, Branchi F, Elli L, Schumann M. Gluten-Free Diet in Celiac Disease-Forever and for All? Nutrients. 2018;10(11):1796. DOI: https://doi.org/10.3390/nu10111796

8. McDermid JM, Almond MA, Roberts KM, Germer EM, Geller MG, Taylor TA, et al. Celiac Disease: An Academy of Nutrition and Dietetics Evidence-Based Nutrition Practice Guideline. J Acad Nutr Diet. 2023;123(12):1793-1807.e4. DOI: https://doi.org/10.1016/j.jand.2023.07.018

9. Wieser H, Segura V, Ruiz-Carnicer Á, Sousa C, Comino I. Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review. Nutrients. 2021;13(7):2244. DOI: https://doi.org/10.3390/nu13072244

10. Lizano-Díez I, Mariño EL, Modamio P. Gluten in pharmaceutical products: a scoping review. Syst Rev. 2021;10(1):218. DOI: https://doi.org/10.1186/s13643-021-01772-9

11. Paul SP, Kirkham EN, Pidgeon S, Sandmann S. Coeliac disease in children. Nurs Stand. 2015;29(49):36-41. DOI: https://doi.org/10.7748/ns.29.49.36.e10022

12. Caio G, Volta U, Sapone A, Leffler DA, De Giorgio R, Catassi C, et al. Celiac disease: a comprehensive current review. BMC Med. 2019;17(1):142. DOI: https://doi.org/10.1186/s12916-019-1380-z

13. El Khoury D, Balfour-Ducharme S, Joye IJ. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients. 2018;10(10):1410. DOI: https://doi.org/10.3390/nu10101410

14. Aljada B, Zohni A, El-Matary W. The Gluten-Free Diet for Celiac Disease and Beyond. Nutrients. 2021;13(11):3993. DOI: https://doi.org/10.3390/nu13113993

15. Diamanti A, Capriati T, Basso MS, Panetta F, Di Ciommo Laurora VM, Bellucci F, et al. Celiac disease and overweight in children: an update. Nutrients. 2014;6(1):207-220. DOI: https://doi.org/10.3390/nu6010207

16. Theethira TG, Dennis M, Leffler DA. Nutritional consequences of celiac disease and the gluten-free diet. Expert Rev Gastroenterol Hepatol. 2014;8(2):123-129. DOI: https://doi.org/10.1586/17474124.2014.876360