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U.S. Department of Health and Human Services

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Public Meeting on Gluten-Free Food Labeling - Text Version of PowerPoint Presentation by Pam Cureton

Public Meeting: Gluten-Free Labeling main page



 

Slide 1 - Celiac Consumer: Survey Results

Pam Cureton, RD, LDN
University of Maryland, School of Medicine
Center for Celiac Research

Slide 2 - The Center for Celiac Research Presents:

Making Tracks for Celiacs:

A Patient Education Day

July 9, 2005

Slide 3 - Demographics

  • Sample Size = 57 (10 - Males, 46 - Females)

  • Age

    • Survey completers: 11-78 years, mean = 47 years
    • Person on GFD: 3-78 years, mean = 43.5
  • Income

    • Participants predominantly High SES (>$70K/year)
  • Education

    • Most had some college or more (90%)
  • Ethnicity

    • Predominantly European American (89.5%)
  • Time on GFD

    • 2+ years (52%; range <1month – 5+ years)

Slide 4 - Current Diet

  • When asked how strictly they followed the GFD, participants said:

    • They never ingest gluten (53%)
    • Try hard not to ingest gluten (37%)
    • Try not to ingest gluten (3.5%)
    • Knowingly Cheat (5%)

Slide 5 - Ingredients Participants Have Doubts About

  • Modified Food Starch (N=44)

  • Malt (N=37)

  • Artificial Flavors (N=36)

  • Starch (N=35)

  • Caramel (N=34)

  • Hydrolyzed Vegetable Protein (N=32)

  • Natural Flavors (N=26)

  • Kamut (N=23)

  • Distilled Alcohol (N=15)

  • Millet (N=13)

  • Vanilla (N=13)

  • Dextrin (N=12)

  • Vinegar (N=12)

  • Buckwheat (N=8)

  • Dextrose (N=7)

  • Sorbitol (N=7)

  • Masa Flour (N=6)

  • Rice Syrup (N=6)

  • Corn Gluten (N=4)

  • Bean Flour (N=2)

  • Tapioca Starch (N=2)

  • Vegetable Oil (N=2)

Slide 6 - What Does GF Mean?

  • Participants were asked “If you see ‘Gluten Free’ on a label, what does it mean to you?”

    • No detectable levels of gluten – safe to eat
    • Trace amounts of gluten (<10mg) – probably safe to eat
    • May contain gluten – may not be safe to eat
    • Definitely contains gluten – not safe to eat

Slide 7 - What Does GF Mean?

  • No participant answered “Definitely contains gluten”

  • 71% reported that it means “No detectable gluten”

  • 27% reported “Trace amounts”

  • 2% reported “May contain gluten”

Slide 8 - What Should GF Mean?

  • Participants were asked “What do you think ‘Gluten Free’ on a label should mean?”

    • No detectable levels of gluten – safe to eat
    • Trace amounts of gluten (<10mg) – probably safe to eat
    • May contain gluten – may not be safe to eat
    • Definitely contains gluten – not safe to eat

Slide 9 - What Should GF Mean?

  • No participant answered “Definitely contains gluten”

  • No participant answered that GF should mean “May contain gluten”

  • 83% reported that it should mean “No detectable gluten”

  • 17% reported “Trace amounts”

Slide 10 - Difference Between Perception and Facts on GF Meaning (bar graphs)

One bar graph titled "What Does GF Mean?" has Percent on the vertical axis and What does GF mean on the horizontal axis. There is a bar labeled "no gluten" reaching between the 60 and 80 percent mark. There is a bar labeled "trace gluten" reaching between the 20 and 40 percent mark. There is a bar labeled "may contain reaching slightly above the zero percent mark. The second bar graph titled "What Should GF Mean?" has Percent on the vertical axis and What should GF mean on the horizontal axis. There is a bar labeled "no gluten" reaching between the 80 percent mark and a bar labeled "trace gluten" reaching the 20 percent mark. 

Slide 11 - How Do You Identify GF Foods?

  • Most common answers included:

    • Read Labels (N = 44)
    • Rely on Foods Labeled “GF” (N = 32)
    • Call the Manufacturer (N = 25)

Slide 12 - Influence Purchase of GF Foods?

  • Influence Purchase Decision if Labeled GF vs. if Not Labeled?

    • When faced with a questionable ingredient, 24 participants reported that they would rely on foods labeled “GF”.
      • 35 call the manufacturer
      • 20 rely on safe food list

Slide 13 - Likely to Buy if Manufactured in Non-Dedicated Plant?

  • Participants were asked, “How likely are you to purchase a food item that is GF but manufactured in a plant that also processes foods containing Gluten?”

    • Absolutely will not purchase
    • Might Purchase
    • Would Probably Purchase
    • Would Definitely Purchase

Slide 14 - Likely to Buy if Manufactured in Non-Dedicated Plant?

  • Participants reported:

    • 48% - Might Purchase
    • 33% - Would Probably Purchase
    • 9% - Would Definitely Purchase
    • 9% - Absolutely will not purchase

Slide 15 - Limitations

  • May not Generalize Well to All Patients with CD.

    • Convenience Sample of Conference Attendees.
    • Predominantly High Income, European American Participants with Average Age of 47 years.
    • Small Sample Size.
  • Results are Correlational in Nature.

  • Self Report.