Public Meeting on Gluten-Free Food Labeling - Text Version of PowerPoint Presentation by Mary Schluckebier
Slide 1 - Food Labeling Concerns for CD/DH
Mary Schluckebier, MA, Executive Director, CSA
photo - Celiac Sprue Association logo
Toll Free 877-CSA-4-CSA
Slide 2 - Told At Diagnosis - Celiac Disease/DH
No known threshold for evoking the IgA immune response - cumulative
No fool-proof way to measure “offending” amino acid fractions in all foods
Research: health complications most common in those not keeping a STRICT diet
Slide 3 - Told At Diagnosis - Celiac Disease/DH
Eliminate all food and medications
- made from
- derived from
Wheat, Barley, Rye and at this time Oats
For the remainder of your life—Be Healthy
Slide 4 - Celiac Patient Prescription
Health maintenance is the RESPONSIBILITY OF THE PATIENT
Individual patient FOOD CHOICES control the success of the treatment
Slide 5 - Responsibility of Patient:
Design own decision-making process to maintain optimal health - no WBRO
Seek information coping techniques
Adaptation of information to meet own needs
Slide 6 - Diet Management Guidelines
Three Stage Food Plan for Self-Management
- Jean Guest, MS RD LMNT
- CSA Dietitian Advisor
Slide 7 - Voluntary Sharing is Appreciated
Resource information from food companies and retailers
photo - The CSA Gluten-Free Product listing manual
Slide 8 - To Make an Informed Decision
Source information about ingredients that may or may not contain WBRO or derivatives in
Slide 9 - Information to Make Decisions
photo - elephant with caption "How many legs does this elephant have?"
Slide 10 - No WBRO or Derivatives
- “Identity Preserved”; Transportation and Handling
- Cleaning; Dedicated line; Dedicated Facility?
PACKAGING and STORAGE
- Cross contact, Coatings and Wraps?
Slide 11 - Crops Co-mingle
photo - wheat field and oat field indicating cross contact
Slide 12 - Consuming Oats?
CSA Survey 2005
950 Eliminate oats from diet
151 Eat oats, 22 No answer
1101 Define as absence of WBRO, 77 GF= WBR
P. Collin, Finland 2004
Participants quit eating oats when symptoms appeared
- CD 10% DH 19%
Slide 13 - Gluten-Free Snares
- (corn and rice gluten no problem)
Gluten is technically only a prolamin of wheat
FDA Dismissed Gluten-free term in 1990
- not able to regulate (Misbranding Regulations)
Current measurement is not applicable to all types of products
Slide 14 - Ingredients from Wheat and Rye
photo - Brown Gravy mix packaging
Slide 15 - Gluten-Free In Processing?
Ridascreen® ELISA - will not accurately detect hydrolyzed or fermented materials
photo - Brown Gravy Package with arrow pointing to "Gluten Removed / ELISA tested"
Slide 16 - Rye Malt Extract?
photo - Brown Gravy Mix package with "rye malt extract" from the ingredients list circled
Package marked Gluten-Free
3,640 ppm ELISA test
Slide 17 - Can Confusion Be Avoided?
photo - Candied Walnuts with "wheat starch" circled from the ingredients list
Wheat Starch in Unexpected Places
Wheat products make a good binding agent for coatings.
Slide 18 - Also Found on Labels
- Wheat Fiber Certified gluten-free
- Wheat Grass
- Hydrolyzed Wheat Protein
- NEED RESEARCH ON PRESENCE or ABSENCE OF AMINO ACID SEQUENCES
Slide 19 - Reasons given for Gluten-Free Label with a WBRO ingredient listed
“Gluten is not present in the oats and barley because we use only the outer portion of the grain kernel that is gluten free.
“Wheat fiber is certified to be gluten-free.”
“We adhere to the Codex definition of gluten-free.”
“It tested BLD for gliadin, so it is gluten-free.”
2004 CSA Member Survey
photo - bar graphs displaying survey data
Slide 21 - Beyond Wheat, Barley, Rye and Oats
CSA Member Survey 2005
photo - pie chart displaying data
Slide 22 - Gluten-Free Challenges
Lack of food labeling
Determining ingredient sources
Finding medical personnel
- (tied with) Traveling concerns
Slide 23 - Where People Buy Gluten-Free Food
Health food stores
Slide 24 - Rate Immune Response
photo - bar graph displaying immune response data
Slide 25 - When information is incomplete - what level of risk will you take?
photo - bar graph displaying risk data
Slide 26 - Does “gluten-free” printed on a product label influence your decision?
Indicates absence of WBRO
Reputation of the company
Slide 27 - Recognition Program
photo - "Recognized by Celiac Sprue Association" logo
Slide 28 - General Terms for Use of Seal
The license is ONLY available for products FREE of wheat, barley, rye and oats (WBRO), and any of their derivatives, in product, processing and packaging.
Companies seeking a license must provide, and CSA will consider confidential, adequate information about their internal operations including dedicated lines, control of cross contact and quality control.
The companies listed in the current CSA Gluten-free Product Listing are encouraged to apply for this designation.
Slide 29 - Communication Agreement
Reserved for the best of the best –
photo - CSA manufacturer recognition logo
Slide 30 - References:
CSA Member Survey 2004, Celiac Sprue Association, Summary Reports to Membership
CSA Member Survey 2005, Celiac Sprue Association, Summary Reports to Membership
Diet Management -Three Stage Food Plan CSA Brochures 2000-2005 Jean Guest, MS RD LMNT
Peräaho M, Collin P, Kaukinen K, Kekkonen L, Miettinen S, Mäki M. Oats can diversify a gluten-free diet in celiac disease and dermatitis herpetiformis. J Am Diet Assoc 2004;104:1148-50.
Murray JA, Watson T, Clearman B, Mitros F, Links Effect of a gluten-free diet on gastrointestinal symptoms in celiac disease. Am J Clin Nutr. 2004 Apr;79(4):669-73.
Murray JA, Van Dyke C, Plevak MF, Dierkhising RA, Zinsmeister AR, Melton LJ 3rd. Trends in the identification and clinical features of celiac disease in a North American community, 1950-2001.Clin Gastroenterology Hematology. 2003 Jan;1(1):19-27.