Gluten-sensitive crowd should be wary of biodegradable tableware

In Spain, researchers at University of Seville have found that biodegradable tableware made from wheat straw or bran can trigger reactions in gluten-sensitive individuals.

The research, conducted by Ángela Ruiz-Carnicer and Isabel Comino, involved 30-minute experiments where gluten-free food was placed on different biodegradable tableware. The food was then evaluated for gluten content.

Rice and omelets remained below the threshold for gluten sensitivity, while milk and “vegetable cream,” were over, at 240 ppm and 2,100 ppm, respectively.

The findings were published recently in American Chemical Society’s Journal of Agricultural and Food Chemistry. The study was funded by the Regional Government of Andalusia (Junta de Andalucía), a predoctoral fellowship, and the Margarita Salas postdoctoral fellowship.