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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
Department of Public Health and Pediatrics, University of Turin, Piazza Polonia 94, 10126 Torino, Italy
Author to whom correspondence should be addressed.
Foods 2018, 7(11), 180;
Received: 15 October 2018 / Revised: 24 October 2018 / Accepted: 29 October 2018 / Published: 31 October 2018
(This article belongs to the Special Issue Gluten Free Foods)
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product. View Full-Text
Keywords: celiac; gluten-free pizza; gluten-free food; pizza restaurants celiac; gluten-free pizza; gluten-free food; pizza restaurants
MDPI and ACS Style

Bianchi, D.M.; Maurella, C.; Gallina, S.; Gorrasi, I.S.R.; Caramelli, M.; Decastelli, L. Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants. Foods 2018, 7, 180.

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