Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet

A study looking into gluten exposure experienced by Canadians with Celiac disease, following a gluten free diet. The study confirms that with a threshold set at 20 ppm of gluten in “gluten free foods” as adopted by Health Canada, Canadians’ exposure to gluten residues would be maintained at levels lower than 10 mg per day, which is the clinical gluten threshold currently established for individuals with Celiac disease. The study also identifies areas of priority for food commodities targeted and consumed by Canadians with Celiac disease, which need to be consistently maintained Gluten free i.e. at levels consistently lower than 20ppm of gluten detected.

List of Publications made available in the peer reviewed scientific literature


List of Publications made available in the peer reviewed scientific literaturePublications – S.Godefroy- 2016


Joel Rotstein, Jennifer Barber, Carl Strowbridge, Stephen Hayward, Rong Huang and Samuel Benrejeb Godefroy. “Energy Drinks: An Assessment of the Potential Health Risks in the Canadian Context.” International Food Risk Analysis Journal (2013). Samuel Godefroy, Paul Brent, Sebastien La Vieille (Ed.), ISBN: 1848-2368, InTech, DOI: 10.5772/56723. Available from:

Harrington DW, Elliott SJClarke AE, Ben-Shoshan M and Godefroy S. “Exploring the determinants of the perceived risk of food allergies in Canada.” Human and Ecological Risk Assessment 18.6 (2012): 1338-1358. Available from:

Ben-Shoshan M, Sheth SS, Harrington DW, Soller L, Fragapane J, Joseph L, St. Pierre Y, Godefroy SB, Elliott SJ, Waserman S, Alizadehfar R, Harada L, Allen M, Allen MA, Clarke AE. “Impact of Precautionary and Allergen Free Statements on the Purchasing Practices of Canadians Directly and Indirectly Affected by Food Allergies.” Journal of Allergy and Clinical Immunology 127.2 (2011): AB237. Available from:

Michael Abbott, Stephen Hayward, William Ross, Franz Ulberth, Arjon Van Hengel, James Roberts, Hiroshi Akiyama, Bert Popping, Jupiter M. Yeung, Paul Wehling, Steve L. Taylor, Roland E. Poms and Samuel Benrejeb Godefroy. “Validation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices.”JAOAC International 93.2 (2010): 442-450. Available from:

M. Dubois; L. Demoulin; C. Charlier; G. Singh; S. B. Godefroy; K. Campbell; C. T. Elliott and Ph. Delahaut. “Development of ELISAs for detecting domoic acid, okadaic acid, and saxitoxin and their applicability for the detection of marine toxins in samples collected in Belgium.” Food Additives and Contaminants: Part A 27.6 (2010): 859-868. DOI: 10.1080/19440041003662881 – Available from:

Dorcas Weber & Chantal Cléroux and Samuel Benrejeb Godefroy. “Emerging analytical methods to determine gluten markers in processed foods—method development in support of standard setting.” Anal Bioanal Chem 395.1 (2009):111–117. Available from:
(Special Issue of Analytical and Bioanalytical Chemistry, Allergens in Food, edited by Angelika Paschke and Franz Ulberth)

Co-edited book:
Allergen Management in the Food Industry. Joyce I. Boye, and Samuel B. Godefroy. Wiley, 2010.

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