Behind the Claims: Chasing Down Gluten November 8, 2012 Presenter: Scott Hegenbart Manager, Scientific Affairs ConAgra Foods, Omaha NE Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Academy of Nutrition and Dietetics Commission on Dietetic Registration NUTRI-BITES ® Webinar Series Original recording of the November 8,, 2012 webinar and PDF download of presentation available at:
Behind the Claims: Chasing Down Gluten This webinar covered: Function and food sources of gluten in food Pros/cons of typical ingredient substitutions to replace gluten Federal regulations regarding gluten-free labeling claims Validation steps needed to label a food ‘gluten-free’ Key resources on gluten-free standards and foods Nutri-Bites ® Summary
What is gluten? Wheat Proteins Water & Salt- Soluble Proteins Albumins Globulins Gluten Gliadins (Soluble in 60-70% Ethanol) Glutenins
Where gluten is found Wheat. Refers to any species in the genus Triticum and includes: Durum wheat Club wheat Spelt Einkorn Emmer Kamut Rye (genus Secale) Barley (genus Hordeum)
Nutritional concerns with gluten-free Anemia Iron Folate Vitamin B 12 Reduced bone density Calcium Vitamin D Lack of fiber Non-grain sources of fiber Alternate grains
Defining gluten-free for industry FDA draft guidance Codex Alimentarius (WHO) Both specify <20 ppm limit Both discuss oats Both consider certain claims potentially misleading
Three validation phases of gluten-free Ingredients Production facility Finished product
Ingredients Must identify differing risk levels Gluten-containing Non-gluten-containing Non-gluten-containing, but with cross-contact risk Combine supplier audit with testing Determine ongoing testing requirements Periodic check-samples Certificates of Analysis Testing upon receipt Update purchase contracts and specifications
Production facility Identify facility status Dedicated gluten-free Mixed with products that contain gluten Not always as easy as it seems Evaluate sanitation procedures Review past audits Conduct special audits Surface swabs, as appropriate Create new inspection/verification requirements
Finished product Approach varies depending on facility and products Dedicated facility Mixed facility Testing frequency Annual validation Lot-based verification Implement on-site testing protocols/training Best in test-and-hold situations Often hampered by facility limitations
Dietitian actions For clients who choose/need to eat gluten-free, make sure special nutritional needs are met Encourage label reading with clients Ask local grocers to stock gluten-free foods on shelves above gluten-containing foods Discuss with clients ways to minimize cross-contact at home Follow the status of gluten claim regulations at:
Final thoughts Gluten-free foods are far more than a marketing plan Very real health issues for some people Gluten-free eating presents nutritional challenges Many food options exist for gluten-free eating, including packaged food products Packaged foods must be properly validated Ingredients Production Facility Testing Used in many phases of claim validation process Food matrices put significant demands on test performance
Helpful references University of Chicago Celiac Disease Center Food Allergy and Anaphylaxis Network (FAAN) Academy of Nutrition and Dietetics Gluten-Free Diet/Shelley Case Gluten Free Dietitian/Tricia Thompson Gluten Intolerance Group