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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.



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