Question 3
How would improved labeling standards for foods labeled gluten free affect those with celiac disease? What would tell clients about how likely it is that they would have gluten in products labeled gluten-free?
posted by Julie @ 10:59 AM
25 comments
25 Comments:
Improving labeling standards for gluten-free products would drastically help celiac patients. Having a set definition of “gluten-free” labels on products would clear up any confusion about these products. How much gluten in a product is very important for a celiac patient to know. This would also make it much easier for celiac patients to find and “trust” the product without worrying about possible complications that could occur. Many supermarkets now have an isle specifically containing gluten-free products, I find this extremely helpful for patients to quickly find the products they need. I think it’s very alarming that some gluten-free products still have gluten in them and changes need to be made. I would make sure to tell patients that choosing gluten-free products is very important, but to be aware that there is a chance of contamination of products and a small amount of gluten could possibly be in the products they are purchasing. I would still recommend purchasing the gluten-free products, but warning the client could be beneficial, especially if patients are still experiencing symptoms. I would also recommend the client to read food labels carefully and thoroughly, making sure they are getting the products they need.
Even though I do not have celiac disease and do not have to worry about looking for gluten-free products in the grocery store, I can imagine the frustration some patients may go through regarding this topic. The FDA's proposal of labeling products that are gluten-free is a great advancement. Some patients have to avoid some foods, while eating the same things over and over, simply because they know those particular foods do not give them symptoms and complications. Labels on products would certainly make it easier on the patient. Now, in regard to contamination of gluten in gluten-free products, this may confuse the patient. I would discuss with them that it is possible the foods labled "gluten-free" may in fact have been contaminated and contain gluten. I would instruct them to be cautious when purchasing the items, and to stop eating it if it causes them to have symptoms.
1. Improved labeling would be a great improvement for those who have celiac disease. Gluten is hidden in all different types of foods, so it would make it easier and take less time for them to determine if it was a safe food to eat. However, even if labeling were instituted there is still a small chance that food could be contaminated with gluten. The article mentioned that studies have found that gluten contamination in gluten-free products cannot be totally avoided. The labeling would at least eliminate a good majority of foods that celiac patients can’t eat, however there would always be a chance that a patient would have an adverse affect from gluten-free foods due to contamination.
I think a movement by the FDA to set standards for gluten-free foods would be a huge step in the right direction. It would greatly help the consumer find foods that are agreeable to them and their disease. I would instruct my client about the possible contamination with gluten, but I would also inform them that this happens frequently and may or may not cause them GI discomfort, depending on the amount in the food. There are companies that make large varieties of foods not containing gluten, for example Bob's Red Mill. I would do some research on the various companies to find out their milling process to determine if there is one company that has a greater chance of contamination or if one company has a history of said contamination. They I would let the pt know if they would be safer, or more at ease, if they chose one company's products over another.
Stephanie- Great point that there still is a chance of buying a product that has been contaminated even if the labeling of products improves. I still think the improved labeling would help celiac patients with the problems they have been experiencing (finding the right products for them). But good idea- to always inform/warn the patient of the possibility of contamination.
As a increased awareness and diagnosis of this disease is emerging , nutrition labeling on gluten free products should improve as well as availability and cost effectiveness. The celiac diet is incredibly difficult to follow not only for it's stringent guidelines but also due to the trouble with understanding what foods to avoid. If labels were more clear then this would at least help people from accidently ingesting a gluten food. Also, I would informa clients/patients about how even those products with gluten free labels could still be contaminated with gluten from the factories where they were produced. So I would teach clients to purchase fresh foods that they can eat in addition to gluten free products in order to limit possible contamination.
Steph,
I agree with you that even if they make the labeling more strict or unified; contamination is always a possibility. So consumers simply need to be made aware of this possibility in order to make informed and healthy food choices. Hopefully, anyone on a gluten restricted diet is at least eating other foods besides processed "gluten-free" foods and these other foods should also be encouraged.
Annie,
You made a good-point in saying you hope that clients are eating more than the processed "gluten-free" foods. I think it would also be imperative to tells clients all the foods that don't contain gluten like fruits and vegetables!
Developing improved labeling standards for gluten-free products is definitely a step in the right direction. It would help those with celiac disease to find those “hidden sources” of gluten in products and steer clear of those dangers. However, I, like most others have mentioned, would definitely warn clients that there is always a chance that there are small amounts of contamination possible, or even larger amounts should the manufacturing process fail. So, while this could be a potential chance for them to have more clarity in their shopping trips, it’s still best to choose products that are naturally gluten free, such as fruits, vegetables and specific grains, and use the more processed products labeled “gluten free” sparingly.
Although improved labeling would help individuals identify gluten-containing foods to avoid, I would educate them about potential gluten contamination in some "gluten-free" products. Just like any other food allergy, there is a small chance that some foods may become contaminated in factories where other gluten-containing foods are produced. However, from a liability standpoint I would imagine that companies would not label a product "gluten-free" unless they were highly certain there is very little/no risk for contamination.
Stephanie,
I agree that there still can be gluten hidden in foods and having mandates would greatly help these patients.
tori
I think that there should be a movement to mandate products that say they are gluten free be tested and held to standards. Patients trust that what they are buying is gluten free and when it turns out to be contaminated they get discuraged and frustrated and stop following their diet.
Tori
At this point, clients need to know that "gluten free" products are not 100% gluten free due to contamintation, etc. Although frustrating, they need to know. Small amounts of gluten will be in the products, and scientists are trying hard to find a "safe" threshold of contamination. Improved labeling standards would be fantastic for celiac patients, and those of us counseling them. When a person is diagnosed, the dietary changes they are asked to make are drastic and often limiting. Gluten intolerance needs to be considered in the same way other allergies are. Simple nut dust would cause my brother to go into anaphylaxis. Although small amounts are not going to cause acute damage to celiac patients, they may suffer in the long term. It is only fair that every person have access to food that is safe and healthy.
Steph, excellent point about "hidden" gluten. Patients cannot simply read down the list of ingredients and find "gluten"! It's in corn starch and corn syrup sometimes, extracts, all kinds of things that require a significant amount of diligence to detect. Let's make this easier for people already struggling to follow a restrictive and challenging diet.
Gluten free labels are essential for clients with celiac disease, especially newly diagnosed clients. It is difficult to go to the stores with their new list of foods that they can eat, so the labels would be very helpful. I would talk to the clients about grocery stores having sections that are catered for individuals that have celiac disease. Also there are health food stores that would provide great assistance for them. Bottom line the clients need to know what to avoid and be knowledgeable about reading labels.
Susan
Karlie,
I like how you said incorporate foods that are naturally gluten free like fruits and vegetables. They are good for us anyway!
Susan
The new label regulations allow people to identify hidden sources of gluten quickly on products, saving time and effort. This new labeling will also help pts adhere better to their gluten-free diet.
Gluten contamination is a significant problem for those with Celiac disease. These pts need to follow a strict gluten-free diet, but often times gluten containing and gluten free products are either made in the same manufacturing facility, or in a too-close proximity. I would make clients aware that because of the above practices in manufacturing of foods, gluten-free products may in fact contain gluten. I would tell the client that they these products are still ok in moderation however, because they contain very small amounts of gluten, if at all.
Identifying gluten free products is quite difficult without having the appropriate knowledge (and still so after appropriate knowledge has been obtained). Any type of labeling standards regarding gluten free products would be beneficial to celiac clients. This would help to drastically reduce, but not completely get rid of, the availability of products labeled gluten free that actually are contaminated with gluten. Many have also mentioned that clients with celiac need to be reminded that they are always safe when they choose natural foods that do not contain gluten such as, fruits, vegetables, and the specific grains that are gluten free.
Emily,
I think it is great to mentioned the specific sources that may contain the "hidden gluten." Any time that you can prepare a list of foods to illustrate your point will help the client to understand the amount of foods that can be potentially contaminated and can really put the problem into perspective for them.
If "gluten-free" labeling standards were improved it would definitely help out those with celiac diesease. It would not mislead those who have celiac disease if all products followed the same standard. They would probably have fewer flare ups from celiac free labeled foods because they would all be at a higher standard.
It seems to me that labeling standards are starting to improve though. I would tell clients that it is a possibility that gluten free foods may contain wheat, rye, or barley (possibly 3mg-6mg) and it's best to read ingredients, and test different products out. If one product gives them sypmtoms than try another.
It would be a great improvement in the ease of shopping for people with celiac disease. The foods that are prepackaged such as frozen dinners, would be much easier for them to determine if they could consume that product or not. Just a quick glance and they know if it contains gluten or not, instead of analyzing the labels like they have to now. I would say that even though the label may say gluten free there is still a chance of gluten being in the product. Many foods themselves may not contain gluten but could have been contaminated by a gluten containing food during processing. Bottom line, try the product and if it gives you problems don’t buy it the next time.
I would explain that there is always the chance of cross contamination with manufactures. The threshold for which gluten-contamination is still being determined and agreed upon. I would suggest that a strict gluten-free diet would be difficult however, it can be done with concentrating on the other food groups. Improved food labeling would almost give patients with Celiac Disease a false sense of security-with the cross contamination factor. Also, for those that are asymptomatic would probably never know if the product was definitely gluten-free. Walmart does have on their products labeled whether it is gluten-free, I wonder if the company has the Gluten-free Certification mark.
Improving labeling standards for gluten-free products would be great. While I interned at BroMenn, I was sent on a mission to the grocery store to purchase gluten-free products for a patient that was admitted. It was so difficult to find products that were gluten-free and often times, there were not many products to choose from. I think that a universal system should be established with these products. By making a large, recognizable symbol on food products, clients needing gluten-free products will be able to find them easily and more quickly. As far as gluten-free products still containing small amounts of gluten, I would suggest reading the labels very carefully. In fact, I would recommend reading all labels that may seem questionable to the client.
Better labeling labeling standards for foods would help make shopping easier for those who suffer from celiac disease; they would be better able to identify the foods that are okay for them and the ones they should avoid.
I would tell clients that even products labeled "gluten-free" can have trace amounts of gluten. But I would tell them that they should still be disciplined about choosing foods that are gluten free b/c the closer they can get their diet from being totally gluten-free the less likely they are to have intestinal damage.
Improving labeling standards for foods that are gluten free would greatly help pt suffering with the disease. Although this is true, then I believe the food industry would have to label many food products geared towards other diseases as well. In the article, it states that they may be trivial amounts of gluten found in gluten-free products. I would make sure to tell my pts this fact as it is important for them to look for to be able to recognize if they are having a reaction that it could possible be this. Hopefully most of the gluten would be eliminated it the food product was marketing that it is gluten-free.
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