A tool developed by European Food Safety Authority (EFSA) scientists allows for the screening of proteins in foods that trigger reactions in celiac disease patients, ensuring greater food safety. The tool could potentially be applied in a range of allergenic food safety areas.
Celiac patients either have one or two receptor molecules—HLA-DQ2 and HLA-DQ8—that effectively bind fragments of gluten proteins, causing the immune system to recognize gluten and triggering celiac symptoms.