Gluten-free standardization on food labels

The Food and Drug Administration (FDA) has finalized the definition of the term “gluten-free” and is regulating its use on food labels. No longer can manufacturers simply label foods as “gluten-free” without following proper guidelines. The term "gluten" refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. In people with celiac disease, an autoimmune digestive condition, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.

Here are the guidelines:

According to the FDA, the term “gluten-free” now refers to foods that are either inherently gluten-free or foods that do not contain any ingredient that is:

• A gluten-containing grain (e.g. spelt wheat)
• Derived from a gluten-containing grain that has not been processed to remove gluten (e.g. wheat flour)
• Derived from a gluten-containing grain that has been processed to remove gluten (e.g. wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food

Foods that contain an unavoidable bit of gluten must keep that presence to less than 20 ppm.

The guidelines are based on the smallest amount of gluten that can be detected using scientific analysis tools and are in line with the international bodies that set guidelines for food safety standards. Manufacturers have until Aug. 5, 2014, to comply with the rule. For more information, go to http://go.usa.gov/DHe2

May is National Celiac Awareness Month

One in 133 people are affected with celiac disease, an autoimmune digestive disease. For people with celiac disease, or gluten sensitive enteropathy, eating foods with gluten - a protein found in wheat, rye and barley - damages the intestinal lining. Once damaged, the intestine cannot absorb the many nutrients supplied by food. The risk of malnutrition in people who have celiac disease is high.

The symptoms some with celiac disease, or gluten sensitive enteropathy, may experience include weakness, abdominal cramping, lack of appetitite, or diarrhea. Celiac disease may be inherited or triggered by an event. The care and treatment for people with this disease is very individual and includes eating a gluten-free diet and working with a registered dietitian and physician to find the best solutions for living life to the fullest.

More and more gluten-free breads, baked goods, coatings, and other products are available in mainstream grocery stores as well as specialty stores. There are also support groups available online and at some Maine hospitals.

Some people are “gluten sensitive” but don’t have celiac disease. These individuals experience milder and more subtle symptoms and do not test positive for celiac disease. These individuals may also benefit from eating a well-balanced low gluten diet and working on a personal plan with their registered dietitian and physician to live their life to the fullest.

To learn more, contact your local hospital or go to http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/ for more information.