Wheat and gluten in South African food products

Individuals with allergies and intolerances to grain products rely on accurate food labelling to prevent potentially life-threatening reactions. The aim of this study was to evaluate a number of South African food products for gluten and wheat to ascertain whether these products may pose a risk to celiac and/or wheat allergic individuals. Twenty-five products were analysed, including spelt products, flours of buckwheat, barley, rye, rice, millet, maize, semolina, triticale, oats, porridges, rice- and maize-based cereals, and rye bread. The rye and barley flours and two oat products were shown to be contaminated with wheat. Ten out of 17 naturally gluten-free products contained gluten, although in 13 of these the levels were below 20 mg/kg. The labels of four products were found to be misleading in terms of the gluten and/or wheat claims made.