NUTRI-BITES®
Webinar Series
Behind the Claims:
Chasing Down Gluten
November 8, 2012
Presenter:
Scott Hegenbart
Manager, Scientific Affairs
ConAgra 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
• Original recording of the November 8,, 2012 webinar and PDF download of presentation available at:
www.ConAgraFoodsScienceInstitute.com
Nutri-Bites® Summary
Behind the Claims: Chasing Down Gluten
This webinar covered:
 Function and food sources of gluten in food
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Pros/cons of typical ingredient substitutions to replace gluten
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Federal regulations regarding gluten-free labeling claims
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Validation steps needed to label a food ‘gluten-free’
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Key resources on gluten-free standards and foods
What is gluten?
Wheat Proteins
Gluten
Glutenins
Water & SaltSoluble
Proteins
Gliadins
(Soluble in 60-70%
Ethanol)
Globulins
Albumins
Where gluten is found
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Wheat. Refers to any species in the genus Triticum and
includes:
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Durum wheat
Club wheat
Spelt
Einkorn
Emmer
Kamut
Rye (genus Secale)
Barley (genus Hordeum)
Nutritional concerns with gluten-free
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Anemia
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Reduced bone density
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Iron
Folate
Vitamin B12
Calcium
Vitamin D
Lack of fiber
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Non-grain sources of fiber
Alternate grains
Defining gluten-free for industry
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FDA draft guidance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
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Ingredients
Production facility
Finished product
Ingredients
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Must identify differing risk levels
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Combine supplier audit with testing
Determine ongoing testing requirements
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Gluten-containing
Non-gluten-containing
Non-gluten-containing, but with cross-contact risk
Periodic check-samples
Certificates of Analysis
Testing upon receipt
Update purchase contracts and specifications
Production facility
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Identify facility status
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Evaluate sanitation procedures
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Dedicated gluten-free
Mixed with products that contain gluten
Not always as easy as it seems
Review past audits
Conduct special audits
Surface swabs, as appropriate
Create new inspection/verification requirements
Finished product
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Approach varies depending on facility and products
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Testing frequency
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Dedicated facility
Mixed facility
Annual validation
Lot-based verification
Implement on-site testing protocols/training
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Best in test-and-hold situations
Often hampered by facility limitations
Dietitian actions
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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
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Gluten-free foods are far more than a marketing plan
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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
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Ingredients
Production Facility
Testing
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Used in many phases of claim validation process
Food matrices put significant demands on test performance
Helpful references
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University of Chicago Celiac Disease Center
http://www.cureceliacdisease.org/
Food Allergy and Anaphylaxis Network (FAAN)
http://www.foodallergy.org/
Academy of Nutrition and Dietetics
http://www.eatright.org/
Gluten-Free Diet/Shelley Case
http://www.glutenfreediet.ca/
Gluten Free Dietitian/Tricia Thompson
http://www.glutenfreedietitian.com/
Gluten Intolerance Group
http://www.gluten.net/