Nima Gluten-free Tester

Nima, EZ Gluten, and Other Gluten Food Testers

Approximately 2 million Americans are affected by Celiac disease, which is a condition that causes painful reactions to gluten – a protein found in wheat, rye, and barley.1 Additionally, around 20 million Americans may be gluten-sensitive.2

While many restaurants have found ways to provide gluten-free food options, eating out is still a risk for Celiac and gluten-sensitive patrons. Below, we'll go over Celiac disease and gluten sensitivity, how the FDA labels gluten-free foods, and gluten sensors.


Table of Contents

Why Gluten-free?

For those suffering from Celiac disease, avoiding gluten is necessary to prevent damage to the digestive tract. Celiac disease is a genetic autoimmune disorder that affects the small intestine and can lead to osteoporosis, infertility, and even cancer.3 The most common symptom of Celiac disease, and the one most likely to affect every day life, is a bad reaction to gluten. When someone with Celiac consumes gluten, their immune system responds by attacking the lining of the small intestine.

Other symptoms can include abdominal pain, vomiting, unwanted weight loss, fatigue, and skin rashes. These symptoms can often last weeks after consuming even a minuscule amount of gluten, and for some people, the damage done to their small intestines can be long-lasting or even permanent, leading to malnutrition due to an inability to absorb nutrients.

Labeling and Testing

The FDA has strict rules regarding product labeling to prevent those sensitive to gluten from consuming "glutenated" foods. In order for a company to claim its packaged food is gluten-free, the product must contain less than 20 parts per million of gluten – the lowest threshold at which gluten can be detected by modern technology.4 While this rule applies to packaged foods and dietary supplements, it doesn't apply to meats, eggs, or alcoholic beverages. It also does not apply to restaurants, but the FDA does suggest restaurants follow the same 20-parts-per-million guideline when labeling dishes gluten-free.

Key Term

Parts per million: a weight ratio that determines the concentration of a total mass.

Even with these labeling laws in place, gluten manages to sneak into an alarming amount of supposedly gluten-free foods, causing unnecessary stress and pain to those suffering from Celiac disease. Until recently, there was no way for a consumer to easily test their food for gluten; people could only speak with the restaurant's staff and hope protocols were followed to avoid cross-contamination. Now, several portable sensors are available to let consumers and restaurateurs alike test food for gluten.

Gluten Testers

Portable gluten sensors have been on the market since the 1990s, with varying levels of convenience and reliability. Gluten sensors test small amounts of food for gluten content in parts per million. These sensors may use cartridges or test-strips to check food.

Today, there are a few well-known brands for gluten-sensitive consumers to choose from.

  • Nima, which debuted in 2013 as Nima Sensor and rebranded in 2021 as Nima Partners, is a pocket-sized sensor that uses cartridges to test pea-sized food samples for gluten content and gives results in less than 4 minutes. This sensor can detect 20 parts per million.
  • EZ Gluten, which launched in 1991, was one of the first gluten testing devices. Many people used this tester before the FDA had regulations on gluten-free foods.6 The EZ Gluten takes around 15 minutes to get results and detects gluten at 10 parts per million.
  • The Allis sensor was released in 2021 and gives results in less than 2 minutes. This sensor detects how many parts per million of gluten are in foods and relays an exact number to its users.

Though gluten testers are a helpful tool for those with Celiac disease or gluten sensitivities, relying on them can be risky. There are many benefits of using a gluten tester, but it does not mean the whole meal is free of gluten. Although gluten testers are a great way to put someone's mind at ease, it's still important to share concerns with restaurant staff before ordering.

Pros and Cons of Gluten Testers

Pros

  • Gluten testers can put the minds of gluten-sensitive patrons and those with Celiac disease at ease when eating out.
  • Many gluten testers are simple to use and give easy-to-understand results. Some devices display symbols like smiley faces, which mean the sample is free of gluten or wheat stalks to signify that gluten was detected.
  • Depending on the testing device, results can be ready in as little as two minutes.
  • Gluten testers that can detect smaller numbers of parts per million may detect if the food has been cross contaminated.

Cons

  • The devices cannot detect inconsistent gluten distribution in food products. Since most gluten testers only test a pea-sized amount, part of the meal could be safe to eat while the rest could be contaminated.
  • Devices that require disposable capsules to test food can be expensive to buy and keep supplied with capsules.
  • Some testers can take as long as 20 minutes to generate results, which isn't realistic for restaurant goers.
  • Testers range in how much gluten they can detect. If a food's gluten content is lower than 20 parts per million, some devices may deem it safe to eat when it can be damaging to gluten-sensitive customers.

Restaurant Preparation

By enforcing and following some simple tips, your restaurant can be a safe place for diners with Celiac disease or gluten sensitivities. A positive gluten test on a supposedly gluten-free meal is frustrating for both the restaurant and consumer but can be an opportunity to improve kitchen and serving processes to eliminate problematic ingredients or cross contamination.

Restaurant owners should also consider offering gluten-free items and substitutes on their menu. Gluten-free buns, pasta, and other Celiac-friendly foods can help your customers feel safe in your establishment.

Investing in food allergy products can be beneficial in expanding your gluten-free menu choices. These products often have purple markings to signify its contents are free of allergens. Having these products on hand can prevent patrons from having bad reactions to gluten and other allergens in your restaurant.

References

  1. Definition & Facts for Celiac Disease. National Institute of Diabetes and Digestive and Kidney Diseases. Accessed August 2022.
  2. How Many People Have Gluten Sensitivity? Verywell Health. Accessed August 2022.
  3. What is Celiac Disease? Celiac Disease Foundation. Accessed August 2022.
  4. Label Reading & the FDA. Celiac Disease Foundation. Accessed August 2022.
  5. What is Going on with the Nima Sensor!? GlutenDude. Accessed August 2022.
  6. Gluten Detectors and Test Kits: Nima, EZ Gluten, and GlutenTox Home. Verywell Health. Accessed August 2022.