Gluten Testing

Gluten testing involves analyzing food or biological samples to detect the presence of gluten, a protein found in wheat, barley, and rye. Laboratory methods like ELISA (enzyme-linked immunosorbent assay) are commonly used, where specific antibodies identify gluten proteins, providing results in parts per million (ppm). This helps ensure foods labeled "gluten-free" meet safety standards, typically containing less than 20 ppm gluten. For individuals with gluten sensitivities or celiac disease, accurate testing is essential to avoid adverse reactions and confirm product safety.