Consumer-Led Investigation into Potential Issues That Arise When Testing Dairy Matrixes for Gluten With the NIMA
Tricia Thompson1, Adrian Rogers2, Johnna Perry3
1Gluten Free Watchdog, LLC, 348 Summer St, Manchester, MA 01944, United States.
Journal of AOAC International
|August 7, 2023
Summary
Personal gluten detection devices may provide false positives for cream cheese. Variations in test portion weight and volume can cause inaccurate gluten detection in dairy products using the NIMA sensor.
Area of Science:
- Food science
- Analytical chemistry
- Celiac disease diagnostics
Background:
- Consumers with celiac disease use personal gluten detection devices.
- False-positive gluten test results can arise from sampling, matrix effects, and sensor issues.
Purpose of the Study:
- Investigate if positive gluten results for cream cheese and similar products are false positives.
- Identify potential causes for false-positive gluten detection in dairy matrices.
Main Methods:
- Tested cream cheese, soft cheese, and yogurt for gluten using Ridascreen sandwich and competitive R5 ELISAs.
- Analyzed materials for gluten using a NIMA sensor, a personal point-of-use device.
- Varied test portion weights for NIMA sensor analysis.
Main Results:
- ELISA testing showed all dairy materials were below the limit of detection for gluten.
- NIMA sensor results varied with test portion weight, ranging from no gluten to positive results.
- Increasing test portion weight with the NIMA sensor led to inconsistent gluten detection.
Conclusions:
- NIMA sensor gluten detection results for dairy products are likely false positives.
- False positives correlate with test portion weight, volume, and viscosity.
- Accurate gluten testing with the NIMA sensor requires precise weight measurement, which is often impractical.
