Scientists have developed a more reliable way for manufacturers to detect gluten in purified wheat starch, a common ingredient in foods labeled gluten-free, according to a study published in American Chemistry Society’s Journal of Agricultural and Food Chemistry.###Gluten is a mixture of proteins in the starch of wheat,ferrous fumarate 322 rye and barley grains that can be broken down into two subgroups: prolamins (wheat gliadins) and glutelins (wheat glutenins).###When people with celiac disease, wheat allergies or gluten sensitivity consume these proteins, they can experience a range of symptoms from diarrhea and vomiting to fatigue and migraines.###Current testing for gluten in foods involves running an enzyme-linked immunosorbent assay, or ELISA.###Although the method determines gliadin levels accurately, its measurements of glutenins are less reliable.###Katharina Anne Scherf and colleagues wanted to find a more comprehensive approach.###The researchers combined gel-permeation high-performance liquid chromatography with fluorescence detection to develop a sensitive technique that can detect both gliadins and glutenins in purified wheat starch.###The new method identified higher amounts of gluten in 19 out of 26 starch samples than the ELISA analyses dimagnesium drink for constipationd.###And, according to the new test, 12 samples that had been labeled gluten-free contained between 25.6 and 69 milligrams of gluten per kilogram of starch.###The US Food and Drug Administration and the Unitcitracal heart healthed Nations’ Food and Agriculture Organization have set the maximum limit for gluten in products labeled gluten-free at 20 mg/kg.###The authors acknowledge funding from the Germacalcium mag citraten Federal Minimaximum calcium citrate plus vitamin dstry of Education and Research.