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Showing results for tags 'low-gluten'.
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Celiac.com 01/02/2024 - For those of us on a gluten-free journey, deciphering food labels is kind of an art form. The reassurance that comes from a gluten-free label is not just about choice; it's about safeguarding our health and well-being. However, recent revelations in the gluten testing landscape, particularly when it comes to fermented beverages like beer, are turning heads and raising concerns. A team of researchers recently set out to assess gluten and immunogenic epitope levels in low-gluten beers. The research team included Mitchell G. Nye-Wood, Keren Byrne, Sally Stockwell, Angéla Juhász, Utpal Bose, and Michelle L. Colgrave. They are variously affiliated with the School of Science, Edith Cowan University, Perth, WA, Australia; and the Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Perth, WA, Australia; and CSIRO Agriculture and Food, St. Lucia, QLD, Australia. Labeling regulations vary across jurisdictions, and this is particularly evident in the realm of fermented foods, where the debate around gluten content has taken center stage. The go-to method for measuring gluten, enzyme-linked immunosorbent assays, aka ELISA, has long been the standard, but questions have arisen, especially concerning fermented and hydrolyzed foods like beer. Enter mass spectrometry, a powerful tool that directly identifies gluten peptides, leaving no room for ambiguity. Recent research delving into the gluten content of control and gluten-free beers has uncovered a surprising twist. Beers claiming gluten-free status, validated by ELISA, were found to contain gluten protein fragments carrying known immunogenic epitopes. Liquid chromatography-mass spectrometry unveiled a different narrative, one where supposedly gluten-free beers exhibited hordein content comparable to or even higher than untreated control beers. This revelation challenges the assumptions we've held about gluten-free options and prompts a closer look at the methods we rely on for testing. The limitations of ELISAs, especially in the context of beer, are being scrutinized. The discord between ELISA results and those from mass spectrometry raises eyebrows and, more importantly, concerns about the reliability of gluten content labels. The gluten landscape is more complex than a simple "gluten-free" label might suggest. According to the study: "Nine beers were advertised as gluten free or low gluten (LG), LG1–LG9. LG1 is a German pilsner that uses gravitation, cold, and filtration to lower gluten content. LG2 is an Australian low-carb, low-gluten pale lager. LG3 and LG4 are British beers that use silica technology to remove gluten. LG5 and LG6 are Finnish beers that claim a filtration process. LG7, LG8, and LG9 are Finnish beers that use an undisclosed method to achieve gluten-free labelling status." Unfortunately the study does now indicate whether any of the beers used Clarex enzymes (AN-PEP) during production, which is considered the gold standard of gluten removal. Overall the LG9 beer seemed to be the safest of all beers tested, which uses "an undisclosed method to achieve gluten-free labelling status." The next two safest beers appeared to be LG5 and LG6, which are "Finnish beers that claim a filtration process." As we navigate this new terrain, questions arise about the adequacy of existing regulations. Are they equipped to handle the intricacies of gluten content in fermented foods? The conversation is ongoing, and the need for clearer, more accurate guidelines is apparent. For those of us championing a gluten-free lifestyle, these findings are a call to action. It's a call to scrutinize labels more closely, to be aware of the potential gaps in testing methodologies, and to advocate for a gluten-free landscape that truly prioritizes our health and well-being. As the gluten-free community, let's stay informed, stay vigilant, and ensure that our gluten-free journey is backed by reliable science and regulations that stand up to scrutiny. The short take away here is that, if these results are accurate, it might be good for people with celiac disease and gluten-sensitivity to switch to fully gluten-free beers, just to be safe. Read more in Foods 2023, 12(17), 3252 -
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Celiac.com 03/21/2019 - Calls are mounting in India to eliminate the term "low-gluten" from food labels, and to push for “zero gluten” labels for foods that are gluten-free. The Heart Care Foundation of India (HCFI) is calling for the term "low-gluten" to be eliminated from food labels, and for gluten-free foods to be labelled as "zero gluten," with the idea that the public perceives foods labeled "gluten-free" to include some gluten. Moreover, HFCI is calling for gluten-free food options on all airlines and trains, and in all parties, marriages and restaurants for people who need to avoid gluten for medical reasons. They are also calling for gluten-free options for non-celiac wheat sensitive persons, which includes up to ten percent of the population. HFCI is calling on medical associations to pass resolutions supporting these changes forthwith. The HCFI is also pushing honey water wine, with under 3% alcohol, as a harm reduction alternative to beer. Earlier in 2016, FSSAI had notified the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2016, relating to standards for gluten food and low-gluten food. Read more at FBRNews -
Celiac.com - 07/24/2001 Study: Holmes, Prior, Lane, et. al. Malignancy in Coeliac Disease - Effect of a Gluten-Free Diet Gut 1989; 30: 333-338 Comments Regarding the Study to the List (January 8, 1997): I would like to suggest that you check out some of the information on malignancy and celiac disease, especially lymphoma. One of the studies established three categories: One for those who adhere to the diet strictly; one for those who follow the diet, but not very strictly; and one for those who do not follow the diet. The first group, after 5 years, shows a significant reduction in risk. In fact, it is quite close to the risk experienced by members of the general population. The second group does experience some reduction in risk, but it remains closer to the rate of malignancy in untreated celiac disease. The third group has a very high risk of malignancy. Response by Donald D. Kasarda (January 9, 1997 - Donald D. Kasarda is a research chemist in the Crop Improvement and Utilization Research Unit of the United States Department of Agriculture): I point out that the people in the first group, which supposedly was adhering to a strict gluten-free diet, were likely to have been including foods made with wheat starch in their diet because that was, and is, common in England where the study was carried out. I have asked several celiac researchers in England if I am correct in this assumption. They agreed that I am. Therefore these people in the strictly gluten-free group were likely to be eating a small amount of gluten each day. The amount is unknown because we dont know the amount of gluten in the starch (this varies according to the manufacturer and possibly according to lot) nor which subjects ingested how much starch. The apparent small increase in cancer risk for the first group was not statistically significant for those who had been on the diet more than 5 years. In the group with a normal diet, the relative risk of lymphoma was increased 78 fold, but it should be pointed out that the incidence of lymphoma of the gastrointestinal tract in the normal population is rather low. For the 210 patients in the study, the cancer morbidity was expected to be 0.21. For the 46 patients in the normal diet group, 7 cases of lymphoma were observed. For the 108 patients on the strict gluten-free diet, 3 cases of lymphoma were observed. The statistical significance of the numbers is weak because of the relatively small numbers of patients involved. These are extremely valuable and well-done studies. No criticism is intended. To arrange a study with larger numbers will be extremely difficult although a group in Leiden (The Netherlands) is trying to arrange such a study. I have no quarrel with those who wish to play it safe, but I dont think we can say for sure that small amounts of gluten in the range of a milligram to a few milligrams per day are harmful on the basis of any scientific study of which I am aware. They may be, or they may not be. I offer these comments only with the intent of providing as much information to celiac patients as possible so that they can make informed decisions. If anything I have said is incorrect, I hope someone will point out my errors on the net. Don Kasarda, Albany, CA FYI: According to the calculations made with Don Kasarda in Nov 1995, 0.1 grams = 100 milligrams is about one-50th of a slice. Therefore, 10 milligrams is about one-500th of a slice of bread. -
(Celiac.com 05/14/2000) Some bishops conferences (e.g.: Chile) have allowed communicants to take communion in the form of consacrated wine alone. Nowadays, in some countries (the U.K. for instance), wafers made of wheat which contains only traces of gluten - and hence probably not deletereous for the celiac patient - are being made. The Vatican has allowed the use of such wafers through a statement of the Congregation for the Doctrine of Faith of June 19th, 1995. The Bishops Conference of England and Wales, for instance, has stated recently that they follow the 1995 norms on low-gluten altar breads from the Congregation for the Doctrine of the Faith. In implementing these norms, the Conference established a certificate for those affected by the coeliac condition. This is then administered in the local diocese. The following comes from the report of the English and Welsh bishops meeting of November 1997. Certificate for coeliac sufferers: At its Low Week 1996 meeting, the Bishops Conference asked that its advisory panel on the coeliac condition draw up a suitable certificate for use by those with the coeliac condition to show that they have received permission for the use of low-gluten altar breads as valid matter for the celebration of Mass. Such a certificate was approved by the Bishops Conference. Britain has one of the highest rates of the coeliac condition in the world. This certificate enables sufferers to present a low-gluten host for consecration, particularly when traveling and in regions where they are not known by the priest. Those with the condition may obtain the certificate by applying to their parish priest. - Congregation for the Doctrine of the Faith, norms concerning the use of low-gluten altar breads and mustum [non-alcoholic wine] as matter for the celebration of the Eucharist, 22 June 1995. I. Concerning permission to use low-gluten altar breads: A. This may be granted by Ordinaries to priests and laypersons affected by celiac disease, after presentation of a medical certificate. B. Conditions for the validity of the matter: 1. Special hosts quibus glutinum ablatum est are invalid matter for the celebration of the Eucharist; 2. Low-gluten hosts are valid matter, provided that they contain the amount of gluten sufficient to obtain the confection of bread, that there is no addition of foreign materials, and that the procedure for making such hosts is not such as to alter the nature of the substance of the bread. II. Concerning permission to use mustum: A. The preferred solution continues to be Communion per intinctionem, or in concelebration under the species of bread alone. B. Nevertheless, the permission to use mustum can be granted by Ordinaries to priests affected by alcoholism or other conditions which prevent the ingestion of even the smallest quantity of alcohol, after presentation of a medical certificate. C. By mustum is understood fresh juice from grapes, or juice preserved by suspending its fermentation (by means of freezing or other methods which do not alter its nature). D. In general, those who have received permission to use mustum are prohibited from presiding at concelebrated Masses. There may be some exceptions however: in the case of a Bishop or Superior General; or, with prior approval of the Ordinary, at the celebration of the anniversary of priestly ordination or other similar occasions. In these cases, the one who presides is to communicate under both the species of bread and that of mustum, while for the other concelebrants a chalice shall be provided in which normal wine is to be consecrated. E. In the very rare instances of laypersons requesting this permission, recourse must be made to the Holy See. III. Common Norms: A. The Ordinary must ascertain that the matter used conforms to the above requirements. B. Permissions are to be given only for as long as the situation continues which motivated the request. C. Scandal is to be avoided. D. Given the centrality of the celebration of the Eucharist in the life of the priest, candidates for the priesthood who are affected by celiac disease or suffer from alcoholism or similar conditions may not be admitted to Holy Orders. E. Since the doctrinal questions in this area have now been decided, disciplinary competence is entrusted to the Congregation for Divine Worship and the Discipline of the Sacraments. F. Concerned Episcopal Conferences shall report to the Congregation for Divine Worship and the Discipline of the Sacraments every two years regarding the application of these norms. Thanks are given to Tom Horwood, Esq., Catholic Media Office, The Bishops Conference of England and Wales, and to Ernesto Guifaldes, M.D. of the Pontificia Unicersidad Catolica de Chile. According to the UK Coeliac Society you can now obtain gluten-free Communion Wafers from the following: Eiren Religious Supplies Concord House Union Drive Sutton Coldfield West Midlands IB73 5TE UK
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