## 3 Results and Discussion  
The gluten analysis results of a sum of 71 food samples, of which 45 (Table 2) were naturally gluten-free (rice flour, various dried fruits, red pepper flakes, corn flour, potato starch, pestil, canned peas and garniture, maize semolina, sweet corn) and 26 were processed food samples labeled as \"gluten free\" (bread, breadcrumbs, cake flour, cookie flour, pastry flour, bread flour, cracker, biscuits, pepper and tomato paste, ketchup, spicy chickepas, gullac, oatmeal peanut chocolate, pistachio with sauce), are shown in Tables 2 and 3. Statistical analysis showed that the two groups did not differ from each other (\(p>0.05\)). The maximum amount of gluten that is permitted in foods marketed as \"gluten free\" is laid forth in the Codex Alimentarius [1] rules for gluten-free foods. According to the Codex Alimentarius guidelines, foods that bear the term \"gluten free\" must have a gluten content of no more than 20 mg/kg (ppm). This limit is based on scientific research that shows that the majority of celiac disease sufferers are able to handle this amount of gluten without experiencing any adverse health effects. Therefore, food products that meet the Codex Alimentarius criteria for gluten-free labeling can be consumed without risk by people who have celiac disease or gluten intolerance. However, it is still important for individuals with these conditions to carefully read food labels and check for any potential sources of gluten, and to be vigilant for cross-contamination during food preparation. A gluten value that is immeasurable or below 5 mg/kg does not necessarily mean that there is absolutely no gluten present in the food product. If a food product contains any measurable amount of gluten between 5 mg/kg and 20 mg/kg, it is an indication of the presence of gluten and therefore considered to be contaminated with gluten. Partners in the sector should discuss the adoption of 5 mg/kg as the highest limit, which would take the place of the current Codex Alimentarius restriction of 20 mg/kg [6]. In total, 66 out of 67 samples below 20 mg/kg returned results below the kit's diagnostic limit (5 mg/kg). Contamination was detected in approximately 7% of the analyzed products. Gluten contamination was detected in 2 out of 45 products (4.4%) that were considered naturally gluten-free, while gluten contamination was detected in 3 out of 26 products (11.5%) that were labeled gluten-free (Figure 1). \begin{table}
\begin{tabular}{c c} \hline
**No.** & **Sample *** & **Gluten Content (mg/kg)** \\ \hline
1 & GLUTEN-FREE BREAD & \textless{}5 \\
2 & GLUTEN-FREE BREAD & 23 \\
3 & GLUTEN-FREE PASTRY FLUUR & \textless{}5 \\
4 & GLUTEN-FREE CAKE FLOUR & 8.3 \\
5 & GLUTEN-FREE CAKE FLOUR & \textless{}5 \\
6 & GLUTEN-FREE CAKE FLOUR & \textless{}5 \\
7 & GLUTEN-FREE CAKE FLOUR & \textless{}5 \\
8 & GLUTEN-FREE BREAD FLOUR & \textless{}5 \\
9 & GLUTEN-FREE BREAD FLOUR & \textless{}5 \\
10 & GLUTEN-FREE BREAD FLOUR & \textless{}5 \\
11 & GLUTEN-FREE BREAD FLOUR & \textless{}5 \\
12 & GLUTEN-FREE BREAD FLOUR & \textless{}5 \\
13 & GLUTEN-FREE COOKIE FLOUR & \textless{}5 \\
14 & GLUTEN-FREE COOKIE FLOUR & \textless{}5 \\
15 & GLUTEN-FREE BREADCRUMBS & 293.7 \\
16 & CRACKER & \textless{}5 \\
17 & BISECUITS & \textless{}5 \\
18 & CHICKPEAS WITH SAUCE & \textless{}5 \\
19 & PISTACHIO WITH SAUCE & \textless{}5 \\
20 & GULLAC & \textless{}5 \\
21 & OATMEAL PEANUT CHOCOLATE & \textless{}5 \\
22 & TOMATO PASTE & \textless{}5 \\
23 & KETCHUP & \textless{}5 \\
24 & PLUM PESTIL WITH WALNUT & \textless{}5 \\
25 & DATE PESTIL WITH WALNUT & \textless{}5 \\
26 & SPICY CHICKPEAS & \textless{}5 \\ \hline \end{tabular} \({}^{*}\)Identical products represent products from different brands.  
\end{table} 
Table 3: Gluten contents of LGF (\(n=26\)). Although one of these products (gluten-free cake flour) was below the legal limit set out in the Codex Alimentarius, it may pose a problem for individuals who must eat gluten-free. Another contaminated product, gluten-free bread, was slightly over the legal limit (23 mg/kg).