With the holidays just around the corner, some of us may be eco-conscious and may be turning to biodegradable tableware instead of plastic. But be careful: the natural ingredients used to make compostable tableware may contain allergens that can leach into your food.
Following the discovery of gluten derived from biodegradable plates in gluten-free products, as reported in a study published in the journal Journal of Agricultural and Food ChemistryResearchers warn consumers to be careful if they struggle with gluten-related disorders and urge manufacturers to add allergen labels to their products accordingly.
Read more: Mental health problems and celiac disease are linked – a gluten-free diet may help
What is included in biodegradable tableware?
Gluten is a protein mixture found in several grains, including wheat, rye, barley and oats. This connection makes the dough cohesive and elastic, which is a desirable property for a perfect loaf. bread. Due to these natural properties, gluten is also used outside the food industry and can be found in cosmetics or as biopolymers in packaging.
Current trend away from single use plastic items has led to the repurposing of natural ingredients such as bamboo fibers, seaweed, soy and even gluten into compostable tableware.
However, this is not good news for everyone. People with gluten-related disorders such as celiac disease already routinely scan food labels in hopes of avoiding side effects from this particular allergen. With gluten-containing cookware alternatives on the market, consumers may wonder whether they may pose a risk.
Gluten can leak from compostable plates into food.
Although gluten may be a component of biodegradable foods, it remains unclear whether it can end up in the food they carry. To answer this question, researchers from the University of Seville in Spain measured the gluten content of eight different compostable items, including utensils, cups and straws, and identified one plate with detectable gluten.
They then measured the gluten content of various gluten-free foods after they had sat on a plate for 30 minutes at room temperature. Although gluten can be found in solid foods such as rice and omelettes, levels remain below regulatory thresholds set by the European Union and the US Food and Drug Administration. press release.
Liquid products were released. Both milk and plant-based cream exceeded the 20 parts per million (ppm) gluten threshold with values ​​of 240 ppm and 2100 ppm respectively, highlighting the potential for gluten transfer from biodegradable tableware to food.
Allergen labeling on biodegradable tableware should be mandatory
The experiments highlight a major regulatory gap, with the research team calling on manufacturers to label their cookware with gluten warnings as a mandatory step. Even if some manufacturing processes eliminate gluten, testing final products for their ability to tolerate gluten should be standard practice.
For now, researchers advise consumers to double-check the ingredients in compostable products before purchasing them. Another possible strategy is to microwave the questionable dishes, since heat can destroy gluten proteins, the team noted in a press release.
Going forward, the team recommends testing biodegradable cookware for other common allergenssuch as milk, soy and nuts, and assessing their potential for food contamination, helping consumers avoid potentially harmful products.
This article does not contain medical advice and should be used for informational purposes only.
Read more: People with celiac disease can kiss their partner after they eat gluten.
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