No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

In the USA Over 20% of Foods Labeled "Gluten-free" Could Contain Too Much Gluten

Celiac.com 12/05/2014 - To remain healthy, people with serious gluten intolerance, especially people with celiac disease, must avoid foods containing gluten from wheat, barley, and rye. Accordingly, gluten detection is of high interest for the food safety of celiac patients.

Photo: Wikimedia Commons--SieBotThe FDA recently approved guidelines mandating that all products labeled as “gluten-free” contain less than 20ppm (20mg/kg) of gluten, but just how do products labeled as “gluten-free” actually measure up to this standard?

Researchers H.J. Lee, Z. Anderson, and D. Ryu recently set outto assess the concentrations of gluten in foods labeled "gluten free" available in the United States. For their study, they collected seventy-eight samples of foods labeled “gluten-free,” and analyzed the samples using a gliadin competitive enzyme-linked immunosorbent assay. They then calculated gluten content based on the assumption of the same ratio between gliadin and glutenin, testing gluten levels down to 10ppm (10mg/kg).

They found that forty-eight (61.5%) of the 78 samples labeled gluten-free contained less than 10ppm (10 mg/kg) gluten. Another 14 (17.9%) of the 78 samples contained less than 20ppm (20mg/kg) gluten, in accordance with the guidelines established by the Codex Alimentarius for gluten-free labeling.

However, 16 samples, over 20%, contained gluten levels above 20 mg/kg, ranging from 20.3 to as high as 60.3 mg/kg. Breakfast cereal was the main culprit, with five of eight breakfast cereal samples showing gluten contents above 20ppm (20 mg/kg).

The study does not name specific brands tested, nor do they indicate whether tested brands are themselves monitored by independent labs. Still, the results, while generally encouraging, show that more progress is needed to make sure that all products labeled as “gluten-free” meet the FDA guidelines. Until that time, it’s a matter of “caveat emptor,” or “buyer beware,” for consumers of gluten-free foods.


Source:

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





24 Responses:

 
Davi
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
08 Dec 2014 6:17:38 AM PST
The article that you used to write your article doesn't help us celiacs much if they don't tell us which brands were tested and give us their scores. It actually makes it worse, because now we are left to worry that SOME brands can hurt us, but they won't tell us which ones even though they know!
If they are giving us food containing 3 times the gluten that they say, then why not share your info?

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
08 Dec 2014 3:36:53 PM PST
Yes, naming brands would certainly be helpful for people with celiac disease. However, the researchers likely omitted that information to avoid potential legal issues with the companies whose products they tested.

 
heather
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Dec 2014 6:38:48 AM PST
Thanks for this article. Not a shock, but disturbing none the less. It would be helpful to know which of the products tested were labeled with the "certified gluten free" label/symbol versus just labeled as "gluten free" or just "contains no gluten ingredients". I'm always on the lookout for items that say they were manufactured in a facility that also processes items containing wheat. But I know that doesn't necessarily rule out facilities that process oats, barley, rye, spelt, etc. Label reading is the best thing we can do and we have to out so much trust. I wish there would be a simple, inexpensive home test to test foods ourselves (in addition to proper labeling). Maybe some day.

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Dec 2014 7:45:40 AM PST
If a gluten FREE product "contains less than 20 ppm" of gluten then how is it "gluten FREE"?? A person with celiac disease is INTOLERANT of ANY gluten no matter the measure of ppms!! I am a celiac patient and I have recently tried some "Gluten Free" crackers. It was after I felt a little rumbly in my tummy (signs of a gluten attack) I read the ingredients on the side panel of the box. It was much to my surprise that it contained less than 20 ppms of gluten!! WHAT??!!! PLUS, it was manufactured on equipment that also processes WHEAT!! So it's not gluten FREE is it?? I am appalled that the FDA will allow for a company to label a product "GLUTEN FREE" when in fact it is NOT!! Needless to say, I became ill after consuming the "gluten free" crackers. Thanks a lot FDA and thanks to the company (I won't name them) for selling me a "gluten free" cracker and charging me as such!! This has to be stopped!!

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
08 Dec 2014 3:42:40 PM PST
The fact is that the vast majority of people with celiac disease do not react to gluten levels below 20ppm. Also, the test currently used to test products are not sensitive enough to give accurate results below 20ppm, and they become less accurate the closer to zero they get. Taken together, these are a significant part of why the standard is set at 20ppm. Lastly, the FDA standard is the same as the European standard.

 
Donnie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Dec 2014 10:27:48 AM PST
I've had gluten reactions to rice cakes labeled gluten free. I found out from the company, that all of their rice cakes are processed on the same lines. Some of the varieties contain ingredients derived from food crops that are likely to be cross-contaminated during growing, harvest, storage, processing, etc. My complaints to the company were ignored.

 
Linda Vanderhyde
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Dec 2014 10:37:37 AM PST
Very helpful. I've been having gluten issues lately and couldn't figure out why. Perhaps it was the Chex mix. I never would have thought of it because I made the mix myself with supposedly GF cereal.

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Dec 2014 1:22:12 PM PST
I have suffered celiac for years. I missed my pizza, bread and pasta. But now I can have the real stuff. Sourdough bread (the starter fermented over 3 days) White flour from Italy and pasta from Italy. I can eat all this with no ill effect. Yeah!!! The longer the fermentation the less gluten in the sourdough. So give it a try, and good luck

 
admin
( Author)
said this on
08 Dec 2014 3:13:38 PM PST
I would not recommend that anyone knowingly eat such a product when there are so many alternatives available.

 
Jeanne
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Dec 2014 5:24:14 PM PST
Unfortunately they're not required to label it as such if there's less than 20 ppm. It's very likely the majority of celiacs are unknowingly glutened quite frequently. Even going to basic ingredients and nothing processed is a risk if you eat meat when the meat market puts everything next to each other behind the glass when a plain cut of meat is stored right next to a questionably seasoned one, or worse in the fish section where breaded fish and crab cakes are right beside non breaded ones. Not to mention with meat and fish markets we don't know what surfaces were used to prepare what on and if they were fully cleaned between gluten items and non gluten items and you can be sure it is extremely rare to find a place with dedicated gluten free work surfaces and tools. I tend to check labels to be sure it doesn't say "Processed on shared equipment or in a shared facility", but I don't think they're required to put that on their label even, so it's still a risk.

 
Sarah
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Dec 2014 4:49:19 PM PST
It almost sounds like the sourdough post was a bot. This is what is wrong with the gluten reduced movement. They are mostly bought by people who are doing it as a lifestyle choice and they are impacting our regulations.

 
Uncle Bruce
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Dec 2014 1:37:21 PM PST
Kilogram? Who eats a kilogram of anything, at least at one sitting. Gluten per 100 grams is realistic, as that is 3 ½ ounces, a reasonable serving.
Let's turn this into beer, say Omission, a gluten-reduced beer through enzyme process. At 20 parts per million for a 355 milliliter bottle of the stuff, one would be ingesting 7 milligrams of gluten. Omission posts its test results for every batch, and it's been significantly below this when I've looked, but still, I got sick about three slugs into the second bottle.
Check my arithmetic, please.
For any 3 ⅓ oz serving of supposedly gluten-free comestible, one may be getting a 7 milligram dose of gluten, big enough to send you to the toilet.

 
Sarah
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Dec 2014 4:53:08 PM PST
We have a group for people who got sick drinking gluten reduced beers. To let the FDA and TTB know that we had an adverse reaction.

 
Thomas

said this on
08 Dec 2014 3:30:11 PM PST
Please for the sake of us celiacs, publish the names of the brands that exceed limits!

 
Jen
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Dec 2014 4:33:06 PM PST
I agree with the above comments about not telling us what cereal!
I know I have bought Walmart's gluten free version of Hamburger Helper and it gave me a gluten reaction.
Interestingly, Wegman's pulled some of their gluten free products after the FDA standard came out.
I don't think the FDA standard has helped those of use with celiac!

 
StrugglingCeliac
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
08 Dec 2014 7:27:43 PM PST
Seems to me there is an ethical obligation for the study to name the products.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
13 Dec 2014 12:48:35 PM PST
See my comment to Davi above. Naming brands would certainly be helpful for people with celiac disease. However, the researchers likely omitted that information to avoid potential legal issues with the companies whose products they tested.

 
Jacquie
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
08 Dec 2014 7:37:47 PM PST
When writing those articles, please post the names of the items that might harm us. What is the sense of spending big bucks on products that are not safe for us to consume.

 
admin
( Author)
said this on
10 Dec 2014 4:05:04 PM PST
The people who conducted the testing did not disclose the brands, thus we cannot share them here, or we would.

 
Rose
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
09 Dec 2014 8:31:08 AM PST
It is irresponsible of the researchers not to disclose the brands they tested. I also question why the writer and celiac.com chose to publish an incomplete article. All you have done is raise the panic level of celiac patients.

 
admin
( Author)
said this on
10 Dec 2014 4:03:55 PM PST
We are reporting the findings of a study. Those who conducted the study opted not to publish brand names, thus, to report this study here, we are limited, but find the information important enough to share with our readers.

 
Anna
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
11 Dec 2014 8:45:25 PM PST
It is difficult but it can be done. If you have eaten a "Gluten Free" labeled product, go to the FDA website, dig until you find the form and NAME the Company. I am sorry that it has come to this. Progress? They are leaving it up to us to get sick before they will investigate. SO, REPORT the companies that are calling their products "Gluten Free."

 
brw
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Feb 2015 4:53:42 AM PST
In addition, we need to be aware that eating more than one serving at a time will potentially put more ppm in your body. We need to be aware. Time to go grain free.

 
Linda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Mar 2016 10:01:43 AM PST
I think we are quite naive about assuming that there are scientists in white coats out there checking the food we eat. I'm sure companies that produce foods are largely left to their own consciences, and rarely get actually checked by government officials...especially all the little companies, or those who can afford to pay off the officials... no one is baby sitting our food for us. It is up to us to choose cook and eat what is good for us. Even if a label says something is gluten free, how do you know that particular batch didn't have something different in it, maybe they were low on an ingredient and high on production pressure...maybe they substituted a little here and there... who would know the difference. I for the most part buy single ingredient foods, a piece of meat, a potato, some veggies and eat that. If we want meat that is safe, we need to buy local meat from a farmer and butcher we can shake hands with and talk to, someone in our community who lives up to their promises. If we buy food from mass producers whose motivation is to earn money, we should expect to be disappointing in their integrity a percentage of the time.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: