Gluten-free foods fail to meet Australian Standards in Science – Science News

Justin Pedersen pays careful attention to food labels when he goes shopping.

Four years ago, the 36-year-old Melburnian cut gluten out of his diet for health reasons.

"I trust the label," Mr Pedersen said.

A lot of products do not have a lot of ingredients, so do not have that, so you just got to turn to the ingredients. "

But some products can be labeled as gluten-free on the supermarket shelf.

About one in 40 products tested by the Australian Food and Beverage industry.

Gastroenterologist Jason Tye-Din said the findings, reported today in the Medical Journal of Australia, reported more frequently.

"Even though the vast majority of the products are very safe, there may be an improvement in practice," Dr. Tye-Din of the Walter and Eliza Hall Institute said.

Why gluten-free is important

Gluten is a group of proteins found in wheat, barley, rye, and spelt.

Many people with gluten sensitivity like Mr Pedersen feel better.

But avoiding gluten is critical for people who have been diagnosed with coeliac disease – an autoimmune reaction to gluten that damages the lining of the small intestine and affects a range of organs in the body.

"Coeliac disease can cause multiple effects in the body apart from just a tummy upset – issues like anemia, infertility, liver disease, some forms of cancer and osteoporosis," Dr. Tye-Din said.

"People who require a strict gluten-free diet should be able to trust it and be safe to eat."

Coeliac disease FAQ

Coeliac disease vs gluten sensitivity

• Coeliac disease affects around one in 70 Australians
• It is an autoimmune condition that destroys the villi (pictured above) that line the small intestine. This affects the ability to absorb nutrients.
• It can cause vomiting, diarrhea, anemia, osteoporosis and inflammation of other bodies.
• Severity of symptoms varies from person to person. Some people may have symptoms of a gluten-free stomach still affects their body
• Correct diagnosis is essential
• People with coeliac disease test positive for a blood antibody. A diagnosis is confirmed by a tissue biopsy. You need to be careful with these tests to be accurate
• You can also be tested for a gene. Between 40 and 50 percent of the Australian population positive test to this gene. All people with coeliac disease test positive to this gene, but not all people who test positive have coeliac disease

Tye-Din and colleagues identified the most popular gluten-free products such as noodles, crackers, fruit bars, rice snacks and pasta.

They have purchased samples of the National Measurement Institute in Melbourne for independent testing.

While Australia and New Zealand have strict limits for gluten, Europe, the US and UK allow up to 20 parts per million (ppm).

Six out of the seven products had just been broken down into 24 ppm (less than half a milligram per standard serve). But one pasta item had 49 ppm (just over 3 mg per serve).

"Dr Tye-Din said," These are the causes of stress, which are often a condition of stress.

"Unless you're eating truckloads you're very unlikely to run into issues."

The team re-checked the levels of the products of the product.

They also found traces of gluten in the retested samples.

"Drinking-it's not a simple isolated event." "Something did not just enter the conveyor belt, but it suggests a more systemic process going on, for example something to do with the sourcing of food items," Dr. Tye-Din said. .

"Interestingly, many of these companies have been dedicated to gluten-free factories so it's hard to imagine that gluten would be coming in," he added.

Manufacturers informed of results

Dr. Tye-Din said the results had been released, and the results had not been released.

"If companies adopted a more regular screening approach of each batch – which we know many companies do – they are likely to pick up these issues," he said.

"We only tested 256 items, there's thousands of different things out there.

"What if some of these others have more?"

Dr. Tye-Din said his group is working with the manufacturers and is continuing to monitor the affected products.

Coeliac Australia, which provides the majority of gluten-free products to the Australian standards.

"It is important that they have trust in their health," said spokesperson said in a statement to the ABC.

"However, you can not detect gluten, even if it was at very low levels, we feel this is an important issue."

"Australian standards," they said. "The research signals to a minority of manufacturers.

Dr. Tye-Din's study on gluten-free foods served in Melbourne restaurants.

That study, published earlier this year, found gluten in 9 percent of gluten-free meals at much higher levels than those found in manufactured foods.

"The risk is much more real if they're eating out at restaurants and food services," he said.

Mr Pedersen said going out was a lot trickier.

"You can not read labels or ingredients lists.