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[This study applies to "gluten-free" foods as well as "wheat-free" foods.]
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http://my.webmd.com/content/Article/84/98081.htm
Study: Wheat-Free Foods May Contain Wheat
As Much as 20% of Wheat-Free Foods Contain Detectable Amount of Wheat Proteins
By Melissa Schorr
WebMD Medical News
Reviewed By Brunilda Nazario, MD
on Monday, March 22, 2004
March 22, 2004 (San Francisco) -- One fifth of
common grocery foods labeled wheat-free or
gluten-free may actually contain significant
amounts of wheat protein, a concern for people
with wheat allergies.
"Caution must be taken when eating foods labeled
gluten-free," says Ashley Lardizabal, a graduate
student at the Food Allergy Research and Resource
Program at the University of Nebraska in Lincoln.
She presented her findings at the Annual Meeting
of the American Academy of Allergy, Asthma &
Immunology.
Although frequently underdiagnosed, about one in
every 150 people in the U.S. is affected by
allergies to gluten -- found in rye, wheat, oats,
and barley. Doctor's call this condition gluten
sensitivity or celiac sprue.
There is no single standard for defining a
gluten-free product. Therefore, the researchers
conducted their study to find out the levels of
wheat proteins in all types of foods.
The researchers tested 140 different food samples
purchased at the grocery store to see whether
people who suffer from gluten sensitivity could
safely eat them.
The researchers tested a variety of products
likely to contain wheat, including gums, alcohol,
soy sauce, vinegars, and malt liquors, as well as
"wheat-free" products. Overall, 16% of the
products tested contained wheat proteins.
Most disturbingly, Lardizabal reports that 20% of
the products labeled wheat-free actually
contained some wheat protein -- even exceeding
current labeling guidelines for gluten free.
In products considered non-wheat, such as chicken
bouillon, corn cereal, and caramel ice cream
topping, about 15% still contained some wheat
proteins, most likely from cross-contamination
during processing, she says.
All of the malt products contained wheat
proteins; however, none of the alcohol products
or gums contained any wheat protein.
"The good news is dietary choices are not as
restricted as assumed," she says. "Food gums and
distilled products are expected to be safe."
However, patients with gluten sensitivity should
not eat wheat starches, malt syrup, or extracts.
"This is in line with other studies that have
shown there are contaminates," Wesley Burks, a
professor of pediatrics at Duke University, who
moderated the session, tells WebMD. "Be aware. If
you are eating something that says it's
wheat-free but [you're] having symptoms, talk to
your physician."
SOURCE: AAAAI 60th Annual Meeting, San Francisco, March 19-23, 2004.
© 2004 WebMD Inc. All rights reserved.
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