As gluten is present in many different foods, following a gluten-free diet is difficult. And even with a gluten-free diet, there is still the risk of unintentional intake of gluten. Studies show that even when following a gluten-free diet, unintentional gluten intake can range from 200 mg/day to up to 3000 mg/day, depending on how strict a gluten-free dieter is.
Tolerase® G the only enzyme that effectively helps break down residual gluten
DSM’s unique enzyme Tolerase® G helps break down gluten and support consumers’ life style.
Tolerase® G or Aspergillus Niger Prolyl Endoprotease (AN-PEP) is a proline-specific digestive enzyme. The enzyme is designed to have optimal activity under the harsh conditions of the stomach. It is the first and only enzyme shown to be effective in a human clinical study. It’s also demonstrated to be more effective than leading enzymes on the market that claim to help break down gluten. Tolerase® G works on both low- and high-caloric meals.
Tolerase® G is aimed at gluten sensitive consumers, who are already following a gluten-free diet but want help breaking down residual gluten. Tolerase® G is not intended to replace a gluten-free diet, treat or prevent celiac disease or to be consumed by children below three years old.
Tolerase® G is available as
- FDA notified New Dietary Ingredient in the US
- Listed Natural Health Product Ingredient in Canada
- Authorized novel food in the EU
- Listed Complementary Medicine Ingredient in Australia.
- Listed permitted substance in New Zealand
Hidden gluten may be found, for example, in
baked beans, blue cheese, bouillon, breading, broth, candy, cereal binding, chocolates, color (artificial, caramel), communion wafers, dry roasted nuts, flavoring, French fries, gravy, herbal teas, ice cream, icing/frosting, imitation bacon, imitation seafood, licorice, maltodextrin, sausage, marinades, meat loaf, nuts, processed meat, puddings, rice mixes, roux, salad dressings, sauces, seasonings, self-basting poultry, soup bases, soups, soy sauce, stuffing, thickeners, vegetarian “burgers”.
Scientifically proven superior efficacy
Studies have shown that Tolerase® G degrades gluten molecules more effectively than other commercially available supplements. The AN-PEP enzyme is much more efficient than those DPP-IV nzymes as it cleaves the entire gluten protein into small fragments, which are easier to digest.1 Human studies show that the enzyme can degrade 86% of gluten in the stomach. 2,3
- G. Janssen et al, ‘Ineffective degradation of immunogenic gluten epitopes by currently available digestive enzyme supplements’, PLoS One, published online June 2015
- B. Salden et.al.; Aliment. Pharmacol. Ther 2015 ; 42 ; 273-285
- J. König, S. Holster, M. Bruins, R. J. Brummer, ‘Aspergillus niger-derived enzyme efficiently degrades gluten in the stomach of gluten-sensitive subjects’ Clinical Nutrition (2016); S152