Medpedia

Currently, the Food and Drug Administration has no set regulation in place to define what gluten-free really means. The FDA does have a proposed limit for any product with a gluten-free label as 20 parts contaminant per million parts product.

So what does that mean to the Celiac or gluten intolerant?

Well, it means that the consumer must be smart and not fully rely on a gluten free label as being the whole truth and nothing but the truth.

A nutritional consultant on celiac disease, Tricia Thompson recently told Reuters Health that “there was some general assumption (among people with celiac disease) that those naturally gluten-free grains and flours weren’t contaminated”.

Are we too trusting?

A recent study by Thompson and her colleagues took 22 naturally gluten-free grains, seeds and flours directly from supermarket shelves. The 22 products were not specifically advertised as being gluten-free.

Each product was tested for the amount of gluten against the FDA proposed limit. In this study, seven out of the 22 contained a gluten content that wouldn’t pass a gluten-free test.

And one soy flour had a gluten content nearly 3,000 parts per million. That’s a long way from the “safe” 20 parts per million which has yet to be accepted by the FDA.

The products tested included millet flour and grain, sorghum flour and buckwheat flour. All of these are typically thought to be safe by those with Celiac.

“It’s a red flag,” stated Cynthia Kupper, the executive director of the Gluten Intolerance Group of North America.

So, how does this happen? This is cross contamination at it’s worst. And there’s no telling if this is a once time occurrence in these products or the norm. More studies are needed to determine this.

The contamination could happen from growing grains too close to wheat fields or in the processing or packaging stages of products.

What does this mean to those who require gluten free foods?

One can’t assume that a product whether labeled or not labeled, but on a Celiac or gluten free safe list, is in fact gluten-free.

Research is needed to determine the depth of contamination. We can’t assume that manufactures will test their gluten-free products. Ever.

Before this research happens, it’s always best to purchase those products with an actual gluten-free label on the packaging. Why? It’s more likely that the manufacture has either tested or taken the precautions against contamination taking place.

Those of us with a gluten intolerance or a family member with Celiac must be aware that gluten can be in just about anything we consume.

Be aware. Be watchful and please be on point by continuing to read up on gluten studies, recalls, etc. You will find up-to-date information here.

The best advice to avoid gluten is to eat from the produce isle in your local store. Fresh fruits and vegetables are a safe bet when staying away from gluten contamination.

Watch this short video to discover more.