wheat gluten - imcea€¦ · expert module gluten confidential. for internal training purposes only...
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Gluten EXPERT MODULE
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Wheat Gluten
Gluten EXPERT MODULE
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Food allergy vs. intolerance
What is gluten?
What is Celiac Disease?
Tips for Gluten Free in BOH
What will you learn
?
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Eight foods account for 90% of all (food related) allergic reactions.
In children
Cow‟s milk
Eggs
Peanuts
Soy
Tree nuts
Wheat
In adults
Fish (such as salmon, cod, tuna)
Peanuts
Shellfish
Tree nuts
Allergenic foods
Source: Jackson, William F.: Food Allergy, International Life Sciences Institute Europe, Brussels, 2003
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But: Some food allergies may be “outgrown”.
+ - Sometimes “outgrown”
Cow‟s milk
Egg
Wheat
Soy
Usually not “outgrown”
Peanuts
Tree nuts
Fish
Shellfish
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What is GLUTEN?
Food Industry:
A protein in grains that stores energy
for the growth of the plant. Gluten provides a structural function in food: leavening, texture, binding and flavor
Medicine:
A specific protein found in wheat, rye,
barley and hybrids of these grains that causes a reaction in gluten-sensitive individuals
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What‟s the big deal with Gluten-Free? • Some people need to avoid gluten for health reasons
• Some people live with a person who needs to avoid gluten
• May be perceived as healthier for containing a „health claim‟
• Individuals who self-diagnose a GF diet
• “Fad dieting”
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• A food allergy is a response by the body‟s immune
system to a consumed food protein.
(→ Allergic reaction)
Food Allergy vs Intolerance vs Celiac
• A food intolerance is a response by the body‟s
digestive system to a food.
(→ Gastrointestinal irritation, food not digested)
• An auto-immune mediated is where a „trigger‟
causes immune system to attack the body‟s tissues.
(→ Long-term tissue degradation)
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How many people follow a GFD?
Who avoids wheat or gluten?
Celiac Disease
3 million
Wheat Allergy
? million
“Gluten Sensitivity/ Intolerance”
18-22 million
Avoid gluten specifically
from:
•Wheat
•Rye
•Barley
“Gluten Free”
(life-long)
Avoid wheat only
•(and spelt, and kamut)
“Wheat Free”
(may be outgrown)
Avoid gluten specifically
from:
•Wheat
•Rye
•Barley
“Gluten Free”
(life-long)
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Who Are Celiac Consumers?
Adults
• 45-55 years old at diagnosis
• Few or no overt symptoms
• Average length of time to diagnose in the US: 4 years (down from 10-12 yrs)
• Present with anemia, early bone disease or infertility
• Twice as frequent than with children
• Men and women equally
Children
• Learning challenges, failure to thrive, delayed development
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What is the Gluten-Free Diet?
The total and strict avoidance
of proteins
found in all varieties of wheat, rye, barley;
hybrids of these grains, and
cross‐contaminated oats
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Foods that contain or MAY contain wheat (examples) Baked goods such as breads, biscuits, cakes,
crackers, doughnuts, muffins, pancakes, pretzels
Breakfast cereals, granola, energy bars
Soups such as cream soup, soup bases
Thickened sauces, gravies and soy sauce
All breaded/floured meats, fish, poultry, meats containing filler such as meatloaf, sausages, luncheon meats, hot dogs
Pasta and noodles
Beer, ales, Canadian/Scotch Whiskey
Anything ‚malted„
Seasonings/seasoning mixes, marinades, condiments
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Amaranth, arrowroot, buckwheat, corn (includes
cornmeal, maize corn flour), millet, oats/
oatmeal, potato, quinoa, rice/rice bran, soya,
sago, tapioca, legumes such as chickpeas and
lentils
Wheat substitutes include:
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Nutritional Quality of Gluten Free Diet
Overall concerns:
•Not enough fiber
•Carbohydrates:
Simple vs. complex
•Total fat and calories
Can be extremely high or low
•Weight management concerns
•Elevated blood-lipids and risk of cardiovascular disease
Potential Deficiencies:
• Calcium
• Vitamin D
• Magnesium
• B-Vitamins
• Folate
• Niacin
• Riboflavin
• Thiamin
• Zinc
• Iron
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1) General tips
Managing food allergies in the kitchen
Strict avoidance: Avoid the food and all food products which contain the food allergen
Take care of hidden sources
Read every food label
Source: The Food Allergy & Anaphylaxis Network: welcome Guests with Food Allergies, Fairfax, 2008
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1) General tips:
Strict Avoidance
Avoid Cross-Contamination Avoid cross-contamination
Careful handling during preparation
Be careful with fried food
Managing food allergies in the kitchen
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1) High fat content makes allergic reactions worse.
2) Frying changes the chemical structure of foods.
3) Cross-contamination with other food proteins can
occur.
Test your knowledge!
Fried food can be dangerous for those with food allergies because:
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1) General tips:
Strict Avoidance
Managing food allergies in the kitchen
Avoid cross-contamination
Careful handling during preparation
Be careful with fried food
→ Cooking oil can be a carrier for allergens.
→ Use separate equipment and utensils
designated for gluten-free handling.
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Contamination is a Serious Concern
• Small amounts cause reactions and damage
• A concern at every stage of food access processing and handling
• Consumers want assurance of
safety
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BOH Station Considerations
Fryer station: avoid common use of
fryers. Need designated Gluten Free
fryer.
Salad station: No double dipping!
Arrange to keep gluten ingredients to the
side.
Grills: Clean designated Gluten Free
area. Separate utensils.
Coolers: All items covered/sealed and
labeled. GF items above gluten.
Misc.: Plates stored above work station,
bread below.
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Tips for Reducing Cross-Contamination
• DO NOT use equipment and surfaces without appropriate dishwashing and cleaning
• DO NOT use utensils that have
come into contact with any foods containing gluten – tongs, thermometers, spatulas, knives
• Use clean aprons after handling
flour (or other foods containing gluten)
• Employee training is very important
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Gluten Avoidance - Cooking tips
Avoid wheat, rye, and barley products and their derivatives
in the menu
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Try substituting 1 cup of wheat with one of the following …
Gluten avoidance - Cooking tips
Avoid wheat, rye and barley products and all wheat derivates in the menu
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• ⁷/₈ - 1 cup rice flour
• 1 cup maize, corn flour
• 1 cup potato flour
• ⁵/₈ cup potato starch
• 11/₃ cups rolled oats or oat flour
Flour substitutes (examples for 1 cup)
• ⁵/₈ cup rice flour & 1/₃ cup maize flour
• 1 cup soy flour & ¼ cup potato starch
• ½ cup soya flour & ½ cup rice flour
Source: http://www.foodallergy.org/allergens/wheat.html http://www.uchospitals.edu/online-library/content=P00042
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www.foodallergy.org
www.gffoodservice.org
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Today„s Key Learnings
1. Even though Celiac Disease is not an allergy, it
must be taken very seriously.
2. Gluten from wheat, rye, barley and other related
cross-breads must be avoided for life.
3. Strict precautions in back-of-house
storage, prep and service is necessary
serve Gluten Free dishes.