Why "Gluten-Free" Doesn't Really Mean Gluten-Free

If you or anyone you cook for can't tolerate gluten, you'll be happy to know that a recent FDA ruling will make your task easier and less worrisome.  It will simplify shopping and take the fear out of serving meals to those who must eat only gluten-free foods.

 "This is huge!" food scientist Dr. Karin Allen said after the long-awaited final FDA ruling on the exact definition of "gluten-free" was announced. On August, 2, the news appeared on the FDA's Consumer Updates page, which features the latest information on all FDA-regulated products.  On August 5, the new ruling was published in the Federal Register.

A government regulation on the acceptable amount of gluten that can be in a product labeled "gluten-free,"  "without gluten," or similar wording was first proposed in 2007. After years of discussion and public comment sessions, consumers have the FDA's answer: less than 20 parts per million.  Let's find out why this ruling is so important to some consumers and what the new ruling actually says and doesn't say. Then, we'll consider this question: "Is 20 ppm low enough?"

Why is this ruling needed?

The FDA defines gluten as "proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains."  About 3 million people living in the U.S. cannot tolerate gluten because they have a serous autoimmune condition (called celiac disease) which causes the body's natural defense system to respond to the presence of gluten by attacking the lining of the small intestine.    Without a healthy intestinal lining, the body cannot absorb the nutrients it needs, and many serious health problems result.   Before this ruling came into effect, there were no federal standards or definitions to guide the food industry in the use of a gluten-free label.  As a result, about 5% of foods now on the market and labeled "gluten- free" exceed the 20ppm limit.   For those whose good health depends upon knowing how much gluten is in their food, this ruling is a great victory. 

In addition to those with celiac disease, consumers shopping for gluten-free foods include another 18 million (according to the Food Technology magazine) who do no have celiac disease but who may be gluten intolerant and have symptoms similar to those with celiac disease. Most people with gluten sensitivity have gastro-intestinal symptoms such as diarrhea, bloating, and flatulence, and they may also have other physical and mental problems.  Furthermore, an about.com article points out that, in addition to celiac disease and gluten sensitivity, there are 3 other conditions that would lead consumers to eat only gluten-free foods.  1) Although there's no such thing as a gluten allergy, there is a wheat allergy. 2) There is a skin condition--dermatitis herpetiformis-- commonly called the "gluten rash."  3) In the rare condition called gluten ataxiain, gluten causes the immune system to attack the brain and neurological system. 

Not everyone who is looking for the gluten-free label becomes sick after consuming gluten. There are also consumers who purchase gluten-free food although they have not been diagnosed with any gluten-related medical condition.  Some consumers believe that this type of diet will help them lose weight or improve their health.  Some may be experimenting with the diet because it's trendy these days. However, Dr. Allen points out, eliminating an entire group of foods for no medical reason is not a good idea. "Grains are fortified with vitamins and other nutrients to help people meet certain nutritional requirements.  If you cut out one whole category of foods when it's not necessary, you miss out on the nutrients that food naturally provides or the government has added--for example, the folate added to bread."   

What does the new ruling cover and not cover?

Manufacturers will be allowed to label a product, "gluten-free" if it does not contain any of the following:

• an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains;

• Ÿan ingredient derived from these grains and that has not been processed to remove gluten;

• Ÿan ingredient derived from these grains and that has been processed to remove gluten, if it results in a product containing 20 or more parts per million (ppm) of gluten.

Dr. Allen points out that this new ruling has a unique guideline that differs from rules for other food ingredients: Foods can be labeled "gluten-free" even if they never contained any gluten to begin with.  (So don't be surprised if you find "gluten-free" labels on rice, cornstarch, and perhaps even a bottle of water!)  On the other hand, foods cannot be labeled "fat-free" or "low-fat" if the original product contained no fat. 

According to Dr. Allen, the new rule does not protect gluten-intolerant people from possible cross-contamination from oats: oats can be labeled gluten-free even though they are commonly processed in facilities that also process wheat.

Other important points about the new ruling:

• ŸManufacturers have a year to come into compliance.  The rule goes into effect August 5, 2014. 

• ŸThe gluten-free label is voluntary.  A gluten-free product is not required to be labeled as such.

• ŸManufacturers are not required to list gluten in products that are not gluten-free.

• ŸWhen the ruling goes into effect, it will apply to restaurants as well as food manufacturers.

ŸMedicines and alcohol will not be subject to the gluten-free labeling rules.

Why can't "gluten-free" really be gluten-free?

A small percentage of people who can't tolerate gluten may develop symptoms even when the amount of gluten in their food is less than 20 ppm.  There have been appeals to the government to lower the threshold. Why didn't the FDA set the level at 5 or 10 ppm?  Here is the FDA's answer:

• Ÿ20 ppm is the lowest level that can be consistently detected in foods using valid scientific analytical tools.

• ŸMost people with celiac disease can tolerate foods with very small amounts of gluten.

• ŸThis level is consistent with those set by other countries and international bodies that set food safety standards.

Dr. Allen explains that lowering the limit would be a very expensive process requiring much more complicated analysis.  "We may never be able to test for much lower levels of gluten, but there must be people working on it. Furthermore, for those who are extremely sensitive to gluten, getting down to 5 ppm might still not protect them from a bad reaction."   

Source(s):

fda.gov "What is Gluten-Free?  FDA Has an Answer"

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm

Karin E. Allen, Ph.D., Utah State University, Dept. of Nutrition, Dietetics, and Food Sciences

about.com "Celia Disease & Gluten Sensitivity: Five Different Types of Gluten Allergy"

http://celiacdisease.about.com/od/CeliacDiseaseTests/a/Five-Types-Of-Gluten-Allergy.htm

washingtonian.com "5 Things to Know About the FDA's Ruling on Gluten-Free Labels"

http://www.washingtonian.com/blogs/wellbeing/healthy-eating/5-things-to-know-about-the-fdas-ruling-on-gluten-free-labels.php

about.com "Gluten Sensitivity Symptoms" 

http://celiacdisease.about.com/od/glutenintolerance/a/Gluten-Sensitivity-Symptoms.htm

ift.org "Food Industry Rises to the Gluten-Free Challenge"

http://www.ift.org/newsroom/news-releases/2012/december/13/gluten.aspx