The primary therapy for celiac disease is a gluten-free (GF) diet (CD). Gluten is utilized in schools, notably in early childhood education, art, and home economics classes. The purpose of this study was to assess gluten transfer from school supplies to GF meals that a kid with CD could consume. Also, to assess the efficiency of gluten-removal procedures on hands and tabletop. Five tests were conducted in classrooms to assess the possibility of gluten cross-contact: Play-Doh; baking activity; paper mâché; sensory table with dry pasta; sensory table with cooked spaghetti. Thirty people ranging in age from two to eighteen were enrolled. Following the exercises, gluten levels were determined by rubbing different slices of gluten-free bread on participants’ hands and table surfaces. Each participant was allocated one of three handwashing techniques. Gluten transfer measurements were obtained from hands and tables again and again. Gluten levels were determined using the R-Biopharm R7001 R5-ELISA Sandwich test. Paper mâché, cooked pasta on sensory tables, and a baking endeavor all resulted in gluten transfer rates substantially exceeding the Codex Alimentarius Commission’s 20 ppm standard. Play-Doh and dry pasta, on the other hand, resulted in very few gluten transfers to GF bread that were more than 20 ppm. Although alternative techniques were as efficient in some circumstances, soap and water was consistently the most effective method for eliminating gluten.

Some items have a high risk of gluten exposure at school, while others have minimal risk. Schools should supply GF supplies for high-risk items and have a strong policy in place to minimize gluten cross-contact with food.

Reference: https://journals.lww.com/jpgn/Fulltext/2020/03000/A_Quantitative_Assessment_of_Gluten_Cross_contact.7.aspx

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