Laboratory methods in the study of dish quality and hygienic assessment of technological cards for child population with celiac disease

Objective . To conduct a hygienic assessment of technological cards and a study of the quality of dishes intended for children with celiac disease using laboratory methods. Materials and methods . An analysis of technological cards for dishes designed for children with celiac disease was performed in order to assess their compliance with hygienic standards. Laboratory tests were conducted to detect gluten traces and phenylalanine content in the prepared dishes, including the examination of ingredients and adherence to technological processes, as well as calculation of macronutrient content (proteins, fats, and carbohydrates). Results. According to the obtained results in samples of dishes 1-5 and 7-13, the gluten content was less than 10 mg/kg. Gluten content in the sample 6 was more than 80 mg/kg, and it should therefore be categorized as a product with reduced gluten content. The analyzed dishes contain sufficient amounts of protein, although some of them can be classified as low-protein dishes, and could be used not only for children with celiac disease but also with other diseases requiring to keep a low-protein diet. The analysis showed that most dishes contain an adequate amount of fat, and carbohydrates are also presented in sufficient quantities. Conclusion . The conducted study demonstrated that the technological cards developed for children with celiac disease meet basic hygienic requirements. The hygienic assessment of the developed technological cards confirms the importance of a comprehensive approach to organizing meals for children with celiac disease, and implementation of these technological cards will significantly enhance the effectiveness of the diet and improve the quality of life for children with celiac disease. However, when using the developed technological cards in educational institutions, where children eat collectively, there may be situations that could lead to unintended contact between gluten-free dishes and gluten-containing products. Preventative measures to avoid potential cross-contamination with gluten should be considered.