behind the claims: chasing down gluten november 8, 2012 presenter: scott hegenbart manager,...
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Behind the Claims:Chasing Down Gluten
November 8, 2012
Presenter:Scott Hegenbart
Manager, Scientific AffairsConAgra 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: www.ConAgraFoodsScienceInstitute.com
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?
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 B12
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Defining gluten-free for industry FDA draft guidance Codex Alimentarius (WHO) Both specify 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: www.fda.gov
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 Centerhttp://www.cureceliacdisease.org/
Food Allergy and Anaphylaxis Network (FAAN)http://www.foodallergy.org/
Academy of Nutrition and Dieteticshttp://www.eatright.org/
Gluten-Free Diet/Shelley Casehttp://www.glutenfreediet.ca/
Gluten Free Dietitian/Tricia Thompsonhttp://www.glutenfreedietitian.com/
Gluten Intolerance Grouphttp://www.gluten.net/
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