New Sensor Detects Gliadin Faster

Researchers in Spain and the United Kingdom developed a faster test for identifying the food protein that triggers celiac disease.

The scientists developed a new sensor that detects antibodies to the protein gliadin, a component of gluten. Laboratory tests showed that it is superior to the enzyme-linked immunosorbent assay (ELISA), now the standard test for gliadin. It took the new test 90 minutes to detect gliadin in the parts per billion range, compared to 8 hours for the ELISA test. Although both tests were equally accurate, the new sensor would be easier to use at food manufacturing plants, the researchers note.