Monitoring of gluten in dairy products
According to the World Gastroenterology Organization, the prevalence of celiac disease in the world is estimated at 1 in 300 people. According to unofficial statistics of the Celiac Disease Union, about 400,000 Ukrainian citizens have an individual intolerance to gluten. Given the large number of people with individual gluten intolerance and its only treatment – a lifelong diet, there is a need to monitor gluten in food, namely in dairy products. As not all manufacturers adhere to the HACCP system in good faith in their production, there is a risk of gluten entering the finished product. The aim of the study was to evaluate dairy products for gluten content. The article presents information on the results of monitoring gluten in dairy products (butter, margarine, kefir, sour milk cheeses, yogurt, hard and soft cheeses) producers of different regions of Ukraine by molecular genetic method in 2018–2020 using diagnostic R-Biopharm kits. According to research, it was found that 17 % of dairy products do not contain gluten, 83% contain from 2 to 5 mg/kg; 37.5 % of hard and soft cheeses, sweet cream butter, margarine do not contain gluten; 62.5 % contain gluten in the amount of 2 to 5 mg/kg, which is within acceptable limits for people with celiac disease. Studies have shown that a significant percentage of dairy products contain from 2 to 5 mg kg of gluten, which may indicate accidental entry into the final product or technical contamination. However, although these products are not certified as gluten-free and meet the requirements of current legislation. A significant range of products with a gluten content of up to 5 mg/kg encourages the implementation of the Gluten Control (Monitoring) Program in all products to increase the range for people with individual needs. Prospects for further research are to monitor meat products, semi-finished products, dietary products, baby food of domestic production for further analysis of compliance with current legislation and safety for people with individual intolerance to gluten.
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