Meat glue, the additive that might be messing with your gluten free diet.
What is meat glue?
Meat glue is the enzyme transglutaminase. It is used to "glue" processed meats made up of pieces together. Microbial transglutaminase is the type used in processed foods, it is abbreviated as TG or mTG. mTG mimics tissue transglutaminase which produces the autoimmune response of celiac disease (1). They are cross-linked meaning that the body can confuse one for the other. Then the body produces antibodies confusing them because they are so similar.
How does it affect me?
mTG Transglutaminase enhances intestinal permeability, suppresses the protective intestinal mucosal lining, stimulates bacterial growth, increases the uptake of gliadin peptide, and increases gliadin going into cells. The bonds created by mTG are very resistant to breakdown by enzymes, bile salts, temperature, and a large pH range (2). These are all of the items needed to complete proper digestion. When heated to 194F mTG gliadin cross linked complexes become more immunogenic (producing an immune reaction) as more antigens are exposed to the immune system (3).
Where can I find transglutaminase?
It can be found in restructured processed meats such as hot dogs, pieced ham and luncheon meats, sausage, fish paste, baked flour goods, yogurt, cheese, edible films (4), imitation crab, and chicken nuggets.
How do I know if a product contains transglutaminase?
According to the USDA Food Safety and Inspection Service "Products formed from pieces of whole muscle meat, or that have been reformed from a single cut, must disclose this fact on their label, as part of the product name, e.g., "Formed Beef Tenderloin" or "Formed Turkey Thigh Roast." The enzyme must also be listed in the product ingredient statement along with any other ingredients used in the product formulation"(5).
How can I avoid transglutaminase?
Read the label look for formed or reformed meats, transgluaminase, TG, mTG, TGenzyme, or enzyme.
Use unprocessed meats purchased locally, the only ingredient should be the type of meat you are buying (beef, pork, lamb, chicken, fish) and cut of meat (roast, steak, ground meat, or sausage).
Use whole meat cuts not formed cuts (formed steak, hot dog, formed ham or luncheon meats, imitation crab, crab cakes, and chicken nugget).
Instead of buying pre-made processed foods buy ingredients and make that food at home from scratch.
To learn more see the references below or read this article “Is Meat Glue Sabotaging Your Gluten Free Diet” by Dr. Peter Osborne https://www.glutenfreesociety.org/meat-glue-sabotaging-gluten-free-diet-improvements/
1.Lerner, A., & Matthias, T. (2020). Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease. International journal of molecular sciences, 21(3), 1127. https://doi.org/10.3390/ijms21031127
2. Lerner, A., & Matthias, T. (2019). Microbial transglutaminase should be considered as an environmental inducer of celiac disease. World journal of clinical cases, 7(22), 3912–3914. https://doi.org/10.12998/wjcc.v7.i22.3912
3. Lerner, A., & Matthias, T. (2019). Microbial transglutaminase should be considered as an environmental inducer of celiac disease. World journal of clinical cases, 7(22), 3912–3914. https://doi.org/10.12998/wjcc.v7.i22.3912
4. Kieliszek, M., & Misiewicz, A. (2014). Microbial transglutaminase and its application in the food industry. A review. Folia microbiologica, 59(3), 241–250. https://doi.org/10.1007/s12223-013-0287-x
5. United States Department of Agriculture, food safety and inspection service. (2017). Safety of Transglutaminase Enzyme (TG enzyme). Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/safety-of-transglutaminase-tg-enzyme/safety-of-tg-enzyme/!ut/p/a1/jZFvb8IgEMY_jS8RujpT965psmg32xmziX2z0HpQshYaoFv00w_3L-mim3fhBcfvyXHP4QJTXCj2KgVzUivWHO_F9JmsyDSYJSTNZ8EtWWRPq_wuSUi0vvbA9g8gCy_Un4mY_KdPL2hwZZbJUuCiY65GUnGNqQCHmLJvYCymXOsdsoyD2yPOKodsDeC-HxpWQiOVwPQL0Rw548Wi6R1rpWIWkBMI1GHfwoD6KW5wMfwnCXwusnA9madZSPLJb-CEkZ_Aeae8FaLR5cfWtrEqw8jPbICDATPujS_XznX2ZkRGZNdXL8cj9LjS7YicktTaOkyHJO7aR3q4j-dEPrSbyMbvcUiGvA!!/#3
