Tracking down traces of gluten in food

摘要

Afflicted by a damaged small intestine, victims of celiac disease can't tolerate gluten, a protein found in wheat, rye, and barley. To keep the disease under control, patients must avoid all sources of gluten. In the June 15 issue of Analytical Chemistry (pp 4687-4689), Sabato D'Auria and colleagues at the National Research Council (Italy) and ISS, Inc., describe a highly sensitive spectroscopic method to detect traces of gluten in food.