Table 3.

 Detection of the presence of T cell stimulatory epitopes by the new assays for α- and γ-gliadins and by a commercially available gluten detection kit²⁸ in 40% aqueous ethanol extracts of commercial starch controls²⁸ and various food products. Gliadin levels were calculated using the European gliadin reference IRMM-480²⁶ as standard

Sample No	Content	Glia-α2/9 (μg/g) ppm	Glia-γ1 (μg/g) ppm	Gliadin content detected by commercial ELISA28 (μg/g) ppm
Low starch	<0.016% gluten28 (≈<80 ppm of gliadin)	1	7	<75
Medium starch	0.02–0.04% gluten28 (≈100–200 ppm of gliadin)	107	83	73
High starch	>0.1% gluten28 (≈>500 ppm of gliadin)	889	421	>1250
1	Starch	4	28	<75
2	Wheat starch	1	20	<75
4	Wheat flour	18	51	227
6	Starch	224	14	1174
11	Modified starch	962	301	>1250
12	Wheat flour	11806	12593	>1250
13	Modified starch	13	37	<75
14	Modified starch	20	5	<75
15	Modified starch (maize)	nd	13	<75
16	Wheat flour	1540	1709	1711
18	Malt aroma	152	59	<150