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01/05/2024 - We get a lot of questions here at Celiac.com. Often, they're about the gluten-free status of various brands or products. However, sometimes, they're more personal and practical in nature. Recently, we got a post on our celiac disease and gluten-free forum from a parent about the role of a school in providing a gluten-free prize at a school sponsored event. The post reads as follows: "Hi! I just wanted to get some thoughts on a situation I'm currently dealing with at my son's school. They held a school sponsored event (after school) and they advertised that the prize for attending would be a soft pretzel. When I emailed the school to ask if there would be an alternative provided for my celiac son, I was informed it would be my responsibility to bring in a prize and they would give it to him. When I pushed the issue, feeling it was an unfair request, I was given a statement that it would be impossible to provide a substitute for everyone's nutritional and religious exceptions. Am I asking too much for the school to provide an alternative? They had a list of things that he could have as well as a non food prize. I realize I could have opted not to have my son attend, but I don't think that's fair to him either. For the past two weeks they've been getting everyone excited by announcing this event on the morning announcements and decorating the school. Where do I go from here? Do I push further and talk to administration?" In the intricate web of celiac disease management, every parent with a gluten-sensitive child encounters unique challenges. One such challenge recently surfaced on our celiac disease and gluten-free forum, sparking a discussion about the role of schools in accommodating dietary needs during events. The concerned parent posted about a school-sponsored event where the advertised prize was a soft pretzel. For most children, this might be a simple delight, but for a child with celiac disease, it's a potential health risk. When the parent reached out to the school, expressing the need for a gluten-free alternative, they were met with a surprising response — the responsibility to provide an alternative was shifted to the parent. The parent grappled with the notion of fairness, considering that the event had a list of acceptable items for their child and non-food prizes for others. They questioned whether it was too much to ask for the school to provide an inclusive experience, especially considering the significant efforts invested in promoting the event. This scenario raises several important points regarding inclusivity and awareness in school settings: 1. The Importance of Communication: Open communication between parents and schools is crucial. In this case, the parent took the proactive step of reaching out to the school, highlighting the dietary restrictions and seeking a suitable alternative. 2. Balancing Inclusivity and Realism: The school's response underscores the challenge of catering to various dietary needs within the constraints of an event. While it might be impractical to address every exception, finding a middle ground that accommodates common dietary restrictions is essential. 3. Advocating for Fairness: The parent's dilemma prompts a broader conversation about fairness and inclusivity. When schools promote events that involve prizes, consideration for various dietary needs should be part of the planning process. 4. Seeking Solutions: Moving forward, engaging in a constructive dialogue with school administration could be a viable step. Exploring feasible solutions, such as providing a variety of inclusive prizes or opting for non-food rewards, contributes to creating a supportive environment for all students. In navigating such situations, parents advocating for gluten-sensitive children can play a pivotal role in fostering awareness and understanding within school communities. It's an opportunity not just to address immediate concerns but also to contribute to a culture of inclusivity that benefits all students. As discussions unfold on our forum, it's evident that these challenges are shared by many, and collaborative efforts between parents and schools can pave the way for more inclusive and considerate school events, ensuring that every child, regardless of dietary restrictions, can participate fully in the school experience. What do you think? Should the school offer a gluten-free alternative prize? Is the parent asking too much? Share your thoughts in the comments below. Read more at the Celiac.com Celiac Disease & Gluten-Free Forums
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Celiac.com 12/13/2022 - Being gluten-free presents some challenges for Catholics with celiac disease, especially if they cannot receive the host via the chalice, as was the case during the height of the Covid epidemic. We've done a few articles off gluten-free communion wafers, and on the church rules around them. Communion Bread Must Contain "Some" Wheat Catholics with celiac disease who hope to take communion in the form of gluten-free bread or wafers are likely hoping in vain, because according to church law, all bread that is consecrated at the altar must contain a percentage of wheat. The latest confirmation of this reality comes via Sister Fiachra Nutty, from St Mary’s Abbey, in Waterford, Ireland. Sister Fiachra’s job up until September of 2020 was baking and selling holy bread. The pandemic has "made some of our work redundant, our primary work here is prayer,” she said on RTÉ Radio 1’s Liveline. Before the pandemic, Sister Fiachra was working on Eucharist bread. She said she made five different sizes of bread both in brown and white. But there was never a gluten-free option. "We don’t do gluten-free,” she said. “That is by canon law that the bread that's concentrated at the alter must have a percentage of wheat, so we can't produce gluten-free hosts and be in conformity with canon law." She acknowledged the existence of gluten-free hosts, but noted the law. "Now, there are gluten-free hosts out there and I’m not trying to cause trouble with anybody but under canon law it's not supposed to be concentrated." Celiacs Should Take Communion from the Chalice She advises Catholics with celiac disease to consider that, absent the bread or wafer, they can choose to receive from the chalice. People who "have a problem with gluten...should really be receiving from the chalice. I know we can’t now but pre Covid.” The rule that communion hosts must contain gluten has presented challenges for numerous Catholics looking to receive communion. How much the practice of conferring host and chalice at mass has changed back to its pre-Covid ways remains unclear. Perhaps Catholics with celiac disease who take mass can chime into our comments and let us know the disposition of the host and chalice in your local parish, both pre- and post-covid. Certainly, for Catholics looking to receive communion via the host, this news will likely be unwelcome, and possibly present some challenges to receiving communion. There is also a possibility of ingesting cross-contamination when drinking from a chalice that has been shared with others who have just eaten a gluten-containing host. Are you Catholic? Have you run into this problem in your local parish? Please share your thoughts in the comments below. Read more at independent.ie
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Celiac.com 06/15/2020 - Usually, when a food manufacturer makes an ingredient change, even a minor one, to a food product, they must produce a new label for all the changed products. However, Covid-19 has changed that. Responding to calls from food manufacturers facing supply chain problems in the wake of the Covid-19 pandemic, the Food and Drug Administration (FDA) is relaxing some labeling requirements for certain ingredients in food in the U.S. The move will give food manufacturers the ability make small changes to the ingredients in a product without making label changes. That may mean adding, omitting, or blending ingredients to meet the product needs. The FDA guidance on the matter states that such labeling changes "should not cause any adverse health effect, including those from gluten and food allergens." The guidance states that ingredients used as substitutes should not alter any voluntary nutrient or health claim on the label, such as gluten free, and that ingredients that are the reason for the label should not be changed. Basically, “Manufacturers should avoid substitutions that could result in a safety concern without making a conforming label change or providing other means to inform consumers of the change,” the new guidance says. The FDA wants to avoid any risk of allergic reaction due to any such substitutions, and the temporary rule change reflects that. The safety, claims, and prominence section of the guidance specifically states that no gluten ingredient can be used as a substitute for a gluten-free ingredient. The flexibility in labeling will continue for the duration of the public health emergency declared by the Department of Health and Human Services, including extensions. The FDA notes that it may consider extensions, depending on how quickly supply chains return to normal. For questions, answers, and more information, read the FDA's page on Food Safety and the Coronavirus Disease 2019 (COVID-19)
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Brewers Get Exemption From Allergy Label Rules
Jefferson Adams posted an article in Product Labeling Regulations
Celiac.com 04/06/2011 - The Canadian brewing industry caught a break when their products were exempted from new allergy labeling rules that would have required warning labels to declare beer to contain wheat or barley. Health Minister Leona Aglukkaq introduced new packaging requirements which give brewers a temporary exemption from the regulations. Minister Aglukkaq has said that she will first consult with other countries which have introduced similar labeling rules. The decision was at least a temporary victory for the industry, mainly for smaller beer-makers that claimed that the cost of replacing their painted bottles to conform with the new rules would run into the millions of dollars. The industry has also taken the position that every beer drinker knows that beer contains wheat or barley. “Our intent was never to hold up the entire regulations,” said André Fortin, a spokesman for the Brewers Association of Canada, said the industry group was "pleased with the decision to take into account the particular situation for beer.” The beer labels are of particular interest to people suffering from celiac disease, who suffer an auto-immune reaction when exposed the gluten contained in such grains as barley, wheat and rye. The last minute agreement to exempt beer from allergy labeling requirements disappointed some. Laurie Harada of Anaphylaxis Canada, which represents people with food allergies, said her group was “very disappointed by the last-minute decision of the government to pull the regulations for the beer.” Ms. Harada called on the Canadian government to move quickly make a final decision about beer labels. “They can’t give us any idea of the process or the dates right now, so I would still be asking the question: How are you going to deal with this?” But Ms. Harada said she is extremely pleased with the bulk of the new regulations. “It will certainly help to protect a number of people,” she said. The revised regulations require that manufacturers clearly identify food allergens, gluten sources and sulphites either in the list of ingredients or at the end of the list of ingredients. In addition, an allergen or gluten source must be written in commonly used words such as milk or wheat. Experts estimate that 5 to 6 per cent of young children and 3 to 4 per cent of adults suffer from food allergies, while nearly 1 per cent of the general population is affected by celiac disease. In part because of the complexity of the rule changes, and the shelf life of foods, the new regulations will not be enforced until Aug. 4, 2012. -
Can Better Tax Rules Help Promote Gluten-free Diet for Celiacs?
Jefferson Adams posted an article in Tax Deductions
Celiac.com 02/23/2016 - An estimated 350,000 Canadians have been diagnosed with celiac disease. For these people following a strict gluten-free diet is essential, not only for gut healing and symptom relief, but to avoid celiac-related complications such as anemia, osteoporotic fractures and small bowel lymphoma. However, a gluten-free diet can be challenging to follow, inconvenient and expensive. To help reduce costs and make things easier for celiacs, authorities have tried various schemes, including tax reduction, cash transfer, food provision, prescription and subsidies. But what works best? A team of researchers recently assessed the tax-deductible provisions for a gluten-free diet in Canada compared it with other countries. The research team included MI Pinto-Sanchez, EF Verdu, MC Gordillo, JC Bai, S Birch, P Moayyedi, and P Bercik. Their recent review highlights advantages and disadvantages in relation to promoting compliance with a gluten-free diet. The tax offset system used in Canada for gluten-free diet coverage takes the form of a reimbursement for prior food costs. Hence, the program does not help celiac patients reduce the costs of gluten-free foods, it just provides a later refund of a portion of those costs. In the research team's view, the best approach would lie in subsidizing gluten-free products through controlled vouchers or direct food provision to those who most need it, independent of 'ability or willingness to pay'. Moreover, they suggest, if such a program is too costly, the value of the benefits could be made taxable to ensure that any patient contribution, in terms of additional taxation, is directly tied to the ability to pay. The team says the limited coverage of Canadians' gluten-free diets is concerning, and suggest that there is a substantial unmet need for gluten-free dietary resources among celiac patients in Canada. Ultimately the team recommends that the Canadian medical community and the Canadian Celiac Association take a larger role in promoting improved access to gluten-free resources for people with celiac disease. Source: Can J Gastroenterol Hepatol. 2015 Mar;29(2):104-10. -
FDA Clarifies Gluten-Free Rules for Restaurants
Jefferson Adams posted an article in Product Labeling Regulations
Celiac.com 01/03/2014 - The United State Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August, the agency said that, for restaurants, “any use of an FDA-defined food labeling claim (such as “fat free” or “low cholesterol”) on restaurant menus should be consistent with the respective regulatory definitions. The agency noted this same approach would now be followed with respect to “gluten-free” claims made in restaurants and other retail food service establishments. The FDA's updated Question & Answer, #9 under ‘Labeling’, now reads: FDA recognizes that compliance with the gluten-free rule in processed foods and food served in restaurants is important for the health of people with celiac disease. In August 2013, FDA issued final rule that established a federal definition of the term ‘”gluten-free” for food manufacturers that voluntarily label FDA-regulated foods as “gluten-free.” This definition is intended to provide a reliable way for people with celiac disease to avoid gluten, and we expect that restaurants’ use of “gluten-free” labeling will be consistent with the federal definition. The deadline for compliance with the rule is not until August 2014, although we have encouraged the food industry to bring its labeling into compliance with the new definition as soon as possible. Given the public health significance of “gluten-free” labeling, we encourage the restaurant industry to move quickly to ensure that its use of “gluten-free” labeling is consistent with the federal definition and look forward to working with the industry to support their education and outreach to restaurants. In addition, state and local governments play an important role in oversight of restaurants. We expect to work with our state and local government partners with respect to gluten-free labeling in restaurants. We will consider enforcement action as needed, alone or with other agencies, to protect consumers. For more information: ACDA Statement on Gluten-free Regulation Regulation from the Federal Register FDA: Gluten-Free Labeling FDA: Gluten-Free Labeling Final Rule Q&A Consumer Update- 7 comments
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Celiac.com 09/12/2013 - Good news for consumers of gluten-free foods and other products: The FDA's new standards for the labeling of gluten-free food and other products apply to all foods and products labeled gluten-free, including dietary supplements and vitamins. The FDA rules state that any product declaring the contents to be "gluten-free," "no gluten," "free of gluten" or "without gluten," must meet all parts of FDA's gluten-free definition, including the requirement that the food contains less than 20 parts per million of gluten. People with celiac disease who consume gluten from wheat, rye, or barley risk gradual damage to the intestines, leading to poor absorption of vitamins and minerals and leading to a host of other health problems, including nutritional deficiencies, osteoporosis, miscarriages, and cancer," according to Virginia Cox, Associate Commissioner of FDA's Office of External Affairs. Creating uniform rules and conditions for the use of the term 'gluten-free' in the labeling of foods and other products is "necessary to ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labeled, " according to the text of the final rule, which was published last week in the Federal Register. FDA projects the new requirements will yield annual health benefits of roughly $110 million, compared to estimated annual costs (related to testing and relabeling) of $7 million. Manufacturers of gluten-free foods and products will have one year to comply with the FDA's labeling requirements. Source: http://www.naturalproductsinsider.com/news/2013/08/fda-gluten-free-definition-applies-to-dietary-sup.aspx
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Celiac.com 02/03/2011 - Okay, so Canadians take their beer seriously. Beer being one of the few things that might stoke the passions of some Canadians almost as much as, say, hockey. So, proposed health regulations that would require beer labels to include a warning that beer is made with barley or wheat have the Canadian beer industry in a froth. Major players in the Canadian brewing industry are gearing up opposition over the proposed health regulations that would require just such labels, warning consumers that beer contains barley or wheat; something Canadian brewers liken to warning that ketchup contains tomatoes. The proposed rules are part of a larger set of regulatory changes Health Canada is seeking to make it easier for people with allergies to identify potential allergens in food ingredients. Health Canada statistics indicate that up to six per cent of children and up to four per cent of adults in Canada are believed to be affected by food allergies. People with serious allergies can go into shock or even die if they consume certain ingredients. Beer-label warnings are aimed especially at people with celiac disease. The proposed rules would require beer labels to "clearly and prominently" display a warning that says, "Allergy and intolerance information: Contains wheat." Barley-based beer labels would be required to include a warning that says, "Allergy and intolerance information: Contains barley." Canadian beer companies say the measure is not necessary, pointing out that people with celiac disease represent only about one per cent of the Canadian population, and tend to be well informed about the foods they should avoid. "These people are very well educated," said Andre Fortin, a spokesman for the Brewers Association of Canada, whose members produce 97 per cent of the beer brewed in Canada. "If a Canadian doctor diagnoses you with celiac disease, you're going to know that beer is not ideal for your system." The companies also point out small breweries might be hit especially hard by the labeling regulations. A number of breweries such as Steam Whistle Brewery and Mill St. Brewery sell their beer in vintage-style glass bottles with ceramic paint, which beer stores return to the companies, to clean and refill for reuse. Such companies might have to order new bottles to accommodate such regulations. The move could cost them millions of dollars, they say. However, for people who support allergy labeling requirements, the matter is serious. "This isn't just a bunch of fusspots," said Gwen Smith, editor of Allergic Living, a magazine and website that has long lobbied for the regulations. "This is about, 'How do I feed my children at dinner safely?' 'How do I feed myself?'" In addition to beer, new rules will apply to allergens derived from a wide range of foods, including almonds, cashews, hazelnuts, pecans, pistachios, sesame seeds, eggs, milk, soybeans, crustaceans, shellfish and fish. A review conducted nearly a decade ago for Health Canada estimated that implementing the proposed regulations would cost the Canadian food industry $102 million over two years, with annual costs of $13 million. The department expects the changes will cost the Canadian Food Inspection Agency $3 million annually, and Health Canada about $1 million per year. Health officials say that the cost of the implementing the proposed rules could be offset by some cost savings for the health-care system, since people with allergies would require less treatment. The department says the regulations are similar to those already in place in the United States, Europe, Australia and New Zealand. A spokesman said that after publication of the final version of the regulations, the food industry will have 18 months to comply. "The new labeling regulations are designed to ensure that consumers have the information they need to make appropriate choices and that this information is provided in a clear and consistent manner," the department said in a statement. Read more: Canada.com
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