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最近无麸质产品有点反弹现象，这一趋势看起来并不会减慢。一项民意调查发现，近30%的美国成年人试图去食用无麸质的食品，并在网站上搜索相关专业术语。如果您也关注麸质，以下5条信息值得注意。 一、麸质不是导致腹腔疾病的罪魁祸首 哥伦比亚大学研究表明：不含麸质的小麦蛋白同样可以引发腹腔疾病患者的一系列症状。麸质是小麦蛋白的主要类型，大多数有腹腔疾病的试验对象对5组非-gluten蛋白产生了免疫反应。 二、无麸质成分已经标准化 “无麸质”这词没有被监管，甚至没有被美国食品和药品管理局所定义。但是，产品制造商只能在麸质含量少于20ppm的情况下使用该词，这一标准同样在加拿大和欧洲适用。但这并不意味着产品里100%没有麸质，无麸质指的是产品中部分成分没有麸质。 三、无麸质快餐对腹腔疾病患者并不安全 某些连锁快餐提供无麸质的面包片，但别的含麸质食物同样在厨房加工，所以存在交叉感染的风险。已有快餐店声明他们的食品不适用于腹腔疾病的患者，比如Burger King。 四、无麸质的垃圾食品就在我们身边 无麸质对一些人来说，已经成为健康的代名词。但是，目前市面上有一些不健康的无麸质食品，比如饼干、披萨、薯条、啤酒等，这些只是单纯地去除掉麸质，并不营养健康。 五、正在研发新的麸质检测技术 腹腔疾病、麸质敏感和食物过敏是不同的，目前已有公司在研发新的麸质检测技术，用以检测麸质水平，并可通过app与用户互联。 英文原文： 5 Things You Probably Didn't Know About Gluten There's been a bit of gluten-free backlash lately, and this trend doesn't seem to be slowing down. A recent poll found that nearly 30 percent of U.S. adults say they're trying to go gluten-free, and Googling the term generates more than 95 million results. If you're on the gluten-free bandwagon, here are five new bits of info you should know. Gluten may not be the only culprit in celiac disease. A recent study from researchers at Columbia University concluded that wheat proteins beside gluten may also trigger problematic symptoms in people with celiac disease. While gluten is the primary type of protein in wheat, a substantial number of study subjects with celiac disease had an immune reaction to five groups of non-gluten proteins. In other words, there is likely more to understanding celiac disease than scientists currently know, so stay tuned. Gluten-free labels are now standardized. Until recently, the term "gluten-free" hadn't been regulated or even defined by the U.S. Food and Drug Administration. But based on an FDA ruling last August, manufacturers can only use the term on products containing less than 20 parts per million of gluten, the established cutoff also used in Canada and Europe. In other words, while gluten-free now has a standardized meaning, it doesn't mean 100 percent gluten-free. This is partly because the most sensitive test available can only test down to 3 parts per million, and clinical studies have determined that achieving 0 parts per million is not necessary to prevent symptoms in people with celiac disease. If you're concerned, stick with unpackaged, whole food sources of starch that are naturally gluten-free, like fruit, potatoes, squash and root vegetables. Gluten-free fast food may not be safe for people with celiac disease. Chains like Pizza Hut and Domino's have started offering gluten-free crust, but because the pizzas are prepared in the same kitchens as those with gluten, they aren't considered to be safe for everyone with celiac disease. The same cross-contamination risk may be true for the many other fast food chains. In fact, Burger King even states that the options aren't intended for people with celiac disease. Gluten-free junk foods are everywhere. While gluten free has become somewhat synonymous with healthy, clearly there are dozens of unhealthy gluten-free foods. During a recent grocery trip with a client, I spotted many products marked gluten-free, including cookies, brownies, pizza, mac and cheese, ice cream sandwiches, chips and beer. There's even been talk of a gluten-free Twinkie. While some of these foods are a godsend for people with celiac disease (who can finally eat some of the treats they previously had to avoid), they certainly aren't the foundation of a nutrient-rich, healthful diet. And as you may have already discovered, these foods are one of the reasons why simply giving up gluten isn't a healthful diet. Food sensors are in the works. While celiac disease and gluten sensitivity are not the same as food allergies, a new technology designed to test foods for allergens will also include gluten detection. TechCrunch reports that the $150 portable sensor device in development from 6 Sensor Labs will require disposable units that will be inserted into a food to test for risky ingredients, and users will be able to share their results via an app.