Behind the Claims: Chasing Down Gluten November 8, 2012

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1 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

2 Webinar logistics Continuing Education Credit certificates will be ed as a PDF within 14 days. A recording of today s webinar and slides will be available to download as a PDF within 2 days at: A summary PowerPoint of this presentation will be available to download within 2 days at ww.conagrafoodsscienceinstitute.com The presenters will answer questions at the end of this webinar. Please submit questions by using the Chat dialogue box on your computer screen.

3 ConAgra Foods Science Institute With a mission of: Promoting dietary and related choices affecting wellness by linking evidence-based understanding with practice

4 Today s Faculty Scott Hegenbart Manager, Scientific Affairs ConAgra Foods, Omaha, NE Moderator: James M. Rippe, MD Leading cardiologist, Founder and Director, Rippe Lifestyle Institute

5 Learning Objectives Recognize the function and food sources of gluten in food Discuss pros/cons of typical ingredient substitutions to replace gluten Become familiar with federal regulations regarding gluten-free labeling claims Describe the validation steps needed to label a food glutenfree Identify key resources on gluten-free standards and foods

6 Behind the Claims: Chasing Down Gluten Scott Hegenbart Manager Scientific Affairs ConAgra Foods, Inc.

7 What is gluten? Wheat Proteins Gluten Water & Salt- Soluble Proteins Glutenins Gliadins (Soluble in 60-70% Ethanol) Globulins Albumins

8 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)

doughs their stretchiness, or extensibility.

9 What makes gluten special? Gluten coalesces into a network of extensible fibers This gives yeast-raised doughs their stretchiness, or extensibility. The gluten also helps retain gas bubbles in the dough as they expand during proofing (raising) and baking. Photo: Principles of Cereal Science and Technology, R. Carl Hoseney

10 Beyond bakery foods Gluten present in nonbakery foods as a component of glutencontaining grains and their derivatives. Soy Sauce Malt Hydrolyzed Vegetable Protein (HVP, or Aminos ) and more.

11 Why people avoid gluten Sensitivity to gluten celiac disease Allergic to wheat, barley or rye Belief that gluten-free makes them feel better Belief that gluten-free foods are more carefully made

$Celiac disease Cell-mediated hypersensitivity triggered by gluten fractions$

12 Celiac disease Cell-mediated hypersensitivity triggered by gluten fractions of wheat, rye and barley Inflammation in the small intestine Flattening of villi

13 How celiac disease affects people Diarrhea, bloating, abdominal pain, vomiting Nutrient malabsorption Anemia Decreased bone density Weight loss Untreated Increased morbidity & mortality

14 Prevalence Appears most prevalent in people of European ancestry In the United States: Diagnosed in about one in 2,000 Disease may be present in one in 1,000 May be as high as one in 133 but most don t know that they have it Some researchers identifying non-celiac gluten sensitivity

16 Treatment Gluten-free diet Lifelong Individual variability Individual sensitivity Some may require steroids Rare Usually temporary Learn elements of nutrition Compensate for disease effects Compensate for missing nutrients due to gluten avoidance

17 Nutritional concerns with gluten-free Anemia Iron Folate Vitamin B 12 Reduced bone density Calcium Vitamin D Lack of fiber Non-grain sources of fiber Alternate grains

18 Alternate grains to try Amaranth Buckwheat Corn (zein, not gluten) Millet Quinoa Rice Sorghum

19 Notes on oats Oats do not inherently contain gluten Oats are grown, harvested and stored using equipment and facilities also used to handle wheat Adventitious Cross-Contact Wheat-free oats are available, but currently not in abundant supply Some countries, such as Canada, simply consider oats to be gluten-containing

20 Nutrition resource Written by a dietitian Reviews gluten sources in food Extensive discussion of nutritional needs and appropriate foods to recommend Guidance supported with extensive literature references

21 What are the options for packaged, prepared foods?

22 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

23 FDA Q&A Q: Is the FDA proposing claims for foods which are naturally gluten-free? A: Yes. FDA is proposing that with the exception of a food made from oats, any food that is naturally free of gluten may bear the claim "gluten free" provided both of the following requirements are met: The wording of the claim clearly indicates that all foods of the same type, not just the brand bearing this labeling claim, are gluten-free (e.g., "milk, a gluten-free food," "all milk is gluten-free"); and The food does not contain 20 ppm or more gluten.

24 Products sold in Canada Newer regulations require gluten-containing ingredients disclosed including rye, barley and oats This change even includes oats that have been produced to be gluten-free Canada has now provided a 20 ppm threshold for glutenfree claims

25 Products sold in Mexico Mexico has only recently drafted allergen regulations Regulations mirror the fundamentals of Codex Alimentarius To date, do not mention gluten-free claims

26 Consumers may have a different opinion

27 The quest for undetectable Source: Survey by Tricia Thompson, MS, RD, February 2011

28 The common link The quest for a number whatever the number is a common link Some companies follow draft or other guidance Some choose their own standards for testing Should they just read the ingredients declaration, pick a number and start testing?

30 Three validation phases of gluten-free Ingredients Production facility Finished product

31 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

32 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

33 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

34 Testing methods MS, PCR, ELISA? Companies need fast results Testing must not add significant costs Ease-of-use necessary for on-site test-and-hold situations

35 Enzyme Linked ImmunoSorbent Assay Capture Antibody Detection Antibody Food Sample Extract Gliadin Other Food Components Substrate

36 ELISA technology takes many forms Full quantitation Indicator tests with partial quantitation Rapid yes/no testing

37 Using ELISA tests effectively Food matrix interference High fat Acidic Idiosyncratic Effects due to processing Thermal processes Hydrolysis

38 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:

39 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

40 Helpful references University of Chicago Celiac Disease Center Food Allergy and Anaphylaxis Network (FAAN) Academy of Nutrition and Dietetics Gluten-Free Diet/Shelley Case Gluten Free Dietitian/Tricia Thompson Gluten Intolerance Group

41 Questions?

42 Behind the Claims: Chasing Down Gluten This webinar covered: Function and food sources of gluten in food Nutri-Bites Summary 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

43 Nutri-Bites Webinar details For CPE information: Continuing Education Credit certificates will be ed as a PDF within 14 days. Today s webinar will be available to download as a PDF within 2 days at: A slide summary PowerPoint of this presentation will be available to download within 2 days at:

44 Next Nutri-Bites Webinar USDA New-trition Standards Meet Real Consumers: Successful Strategies for Kid-Approved School Meals Dayle Hayes, MS, RD President, Nutrition for the Future, Inc & Garrett Berdan, RD, LD Nutrition and Culinary Educator Date: January 24, pm EST/1-2 pm CST

45 How are we doing? Stay on the line for a brief survey about this Nutri-Bites webinar: Behind the Claims: Chasing Down Gluten Thank you!

How can we report a product that is misusing the GFCO logo? By going to or by calling

How can we report a product that is misusing the GFCO logo? By going to or by calling What does "certified" mean? Can you have "certified gluten-free" on a label if the product tests