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  • Jefferson Adams
    Jefferson Adams

    Low-Gluten Beers Contain a Range of Gluten and Immunogenic Epitopes

    Reviewed and edited by a celiac disease expert.

    New research shows that low-gluten beers contain variable amounts of gluten and immunogenic epitopes. This might make them unsafe for celiacs. Here are the details.

    Celiac.com 01/02/2024 - For those of us on a gluten-free journey, deciphering food labels is kind of an art form. The reassurance that comes from a gluten-free label is not just about choice; it's about safeguarding our health and well-being. 

    However, recent revelations in the gluten testing landscape, particularly when it comes to fermented beverages like beer, are turning heads and raising concerns. A team of researchers recently set out to assess gluten and immunogenic epitope levels in low-gluten beers. 

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    The research team included Mitchell G. Nye-Wood, Keren Byrne, Sally Stockwell, Angéla Juhász, Utpal Bose, and Michelle L. Colgrave. They are variously affiliated with the School of Science, Edith Cowan University, Perth, WA, Australia; and the Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Perth, WA, Australia; and CSIRO Agriculture and Food, St. Lucia, QLD, Australia.

    Labeling regulations vary across jurisdictions, and this is particularly evident in the realm of fermented foods, where the debate around gluten content has taken center stage. The go-to method for measuring gluten, enzyme-linked immunosorbent assays, aka ELISA, has long been the standard, but questions have arisen, especially concerning fermented and hydrolyzed foods like beer.

    Enter mass spectrometry, a powerful tool that directly identifies gluten peptides, leaving no room for ambiguity. Recent research delving into the gluten content of control and gluten-free beers has uncovered a surprising twist. Beers claiming gluten-free status, validated by ELISA, were found to contain gluten protein fragments carrying known immunogenic epitopes.

    Liquid chromatography-mass spectrometry unveiled a different narrative, one where supposedly gluten-free beers exhibited hordein content comparable to or even higher than untreated control beers. This revelation challenges the assumptions we've held about gluten-free options and prompts a closer look at the methods we rely on for testing.

    The limitations of ELISAs, especially in the context of beer, are being scrutinized. The discord between ELISA results and those from mass spectrometry raises eyebrows and, more importantly, concerns about the reliability of gluten content labels. The gluten landscape is more complex than a simple "gluten-free" label might suggest.

    According to the study: "Nine beers were advertised as gluten free or low gluten (LG), LG1–LG9. LG1 is a German pilsner that uses gravitation, cold, and filtration to lower gluten content. LG2 is an Australian low-carb, low-gluten pale lager. LG3 and LG4 are British beers that use silica technology to remove gluten. LG5 and LG6 are Finnish beers that claim a filtration process. LG7, LG8, and LG9 are Finnish beers that use an undisclosed method to achieve gluten-free labelling status." Unfortunately the study does now indicate whether any of the beers used Clarex enzymes (AN-PEP) during production, which is considered the gold standard of gluten removal. Overall the LG9 beer seemed to be the safest of all beers tested, which uses "an undisclosed method to achieve gluten-free labelling status." The next two safest beers appeared to be LG5 and LG6, which are "Finnish beers that claim a filtration process." 

    As we navigate this new terrain, questions arise about the adequacy of existing regulations. Are they equipped to handle the intricacies of gluten content in fermented foods? The conversation is ongoing, and the need for clearer, more accurate guidelines is apparent.

    For those of us championing a gluten-free lifestyle, these findings are a call to action. It's a call to scrutinize labels more closely, to be aware of the potential gaps in testing methodologies, and to advocate for a gluten-free landscape that truly prioritizes our health and well-being. As the gluten-free community, let's stay informed, stay vigilant, and ensure that our gluten-free journey is backed by reliable science and regulations that stand up to scrutiny. The short take away here is that, if these results are accurate, it might be good for people with celiac disease and gluten-sensitivity to switch to fully gluten-free beers, just to be safe.

    Read more in Foods 2023, 12(17), 3252


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    Recommended Comments

    Jcar

    I stick with either Redbridge or Glutenberg when I want a beer. I’m Celiac and have never had an issue. Glutenberg offers four different types including an IPA. I just wish they were more widely available. 

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    Badfinger

    Daura Dam which is labeled gluten free in Europe but gluten removed in the USA is excellent… I am Celiac and never had an issue with that brand.. Glutenberg is also a great beer

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    Jcar

    I’m going to Europe in a few months. How do they remove gluten. I got a buddy who is celiac that drinks michelob light and no problems 

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    CAS7
    3 hours ago, Jcar said:

    I’m going to Europe in a few months. How do they remove gluten. I got a buddy who is celiac that drinks michelob light and no problems 

    Yep, this topic of some Celiac's being able to drink "some" macro brews has been discussed ad nauseam. I, for one can drink some American light beers without any problem. I've discussed this elsewhere in this forum. No elevated gluten enyzmes with blood draws or change in intestinal MARSH score after edoscopic biopsy.  My Gastroenterologist and I have discussed this at length, and he feels that there are no two Celiac patients exactly alike as far as individual tolerances, and immune response. Another issue at play here is the lack of research given to Celiac Disease. In those discussions my doctor admitted that compared to other illnesses, pharma dosen't see bucks to be made in Celiac Disease and compared to other disease processes Celiac is hardly researched.. Ever notice that when testing a new drug for our problem, the "wheels " always come off during testing. So it's always the blanket care guidelines .."avoid gluten", which is the best advice of course , but every Celiac patient is unique.

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    Jcar

    Yes if it’s not labeled gluten free I don’t drink it as I don’t need to create a problem. Any input on beers labeled gluten removed or gluten free beers in Europe would be appreciated. Thanks. 

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    Badfinger

    I was in England and Ireland. The 2 beers labeled gluten free that I drank were Daura Dam and Peroni. I liked them both. As far as eating, it was much easier to get gluten free options as compared to New York. And this was 4 years ago.. they are way ahead of us as far as accommodating people with celiac disease

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    Jcar
    12 minutes ago, Badfinger said:

    I was in England and Ireland. The 2 beers labeled gluten free that I drank were Daura Dam and Peroni. I liked them both. As far as eating, it was much easier to get gluten free options as compared to New York. And this was 4 years ago.. they are way ahead of us as far as accommodating people with celiac disease

    Thanks so much. Any ideas for Sweden would be appreciated 

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    Russ H

    Speaking as someone who has lived in Sweden for several years on different occasions, Sweden is an absolute nightmare for people with coeliac disease. The whole of Scandinavia is bad but Sweden is the worst. It is just Lutheran culture - you are burden on society, and they don't care. Italy is fantastic, they worship food. France, Germany good. Amazingly, UK good because of food regulations. I haven't been to Ireland for some time but I think they would be good. Spain, not so sure - I found the food pretty primitive·

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    Jcar

    I appreciate the feedback. Any beers you could recommend would be fantastic. Thanks 

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    Russ H

    Beers particularly for Sweden?

     

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    Jcar

    Sweden, Amsterdam, Ireland, Denmark and UK. Thanks. 

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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