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Defining gluten-free for industry FDA draft guidance Codex Alimentarius (WHO) Both specify 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/