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Since the response to Lin offered little to no inforamtion , my husband sent 
the following to McDonald's in an effort to get some clarification.  Will post if 
we receive a response.
Jennifer

----------------------------
Dear McDonalds,

In response to requests from individuals with gluten-sensitivity and celiac
disease I am inquiring as a Board Certified Toxicologist for specific
ingredient details regarding McDonald's fries and hashbrowns.  Currently
McDonalds fries and hashbrowns are not recommended for consumption within
the gluten-sensitive/celiac community based on your website information
describing your fries and hashbrowns as containing "hydrolyzed wheat."
Specifically, the web link for health professionals describes your fries and
hashbrowns as containing "Natural beef flavor" ... "Natural beef flavor
contains hydrolyzed wheat and hydrolyzed milk as starting ingredients." As
stated, this information is inadequate to make a determination as to whether
McDonalds fries and hashbrowns present a hazard, but on the side of safety,
these products are currently being recommended to be avoided.  The
gluten-sensitive/celiac community would like to consume these products if
safe, but further information regarding the processing of your "Natural Beef
Flavor" is required.  

My understanding of "hydrolyzed wheat" as used by the food and beverage
industry refers scientifically to "hydrolyzed wheat gluten isolate."
Hydrolyzed wheat gluten isolate being obtained by forming an aqueous mixture
(i.e. dough) of wheat flour, in which the wheat gluten is insoluble at
neutral pH, and removing the soluble wheat flour components, including
starch, by washing. The gluten is dried to preserve its physiochemical
properties. A protease enzyme is used in a second step to hydrolyze the
wheat gluten.  Through this process the physiochemical properties of the
wheat protein are retained and therefore this product would retain
physiochemical properties sufficient to produce gluten-sensitivity
reactions.

With regard to "Natural Beef Flavor," if hydrolyzed wheat gluten isolate is
simply added in as part of a mixture of dry ingredients constituting that
flavor powder, the flavor powder would be capable of producing
gluten-sensitivity reactions.
If the hydrolyzed wheat gluten isolate is added to a mixture and cooked, it
would also retain biological activity to produce gluten-sensitivity
reactions.  Studies have shown that industrial "cooking processes" are
inadequate in altering the physiochemical properties of hydrolyzed wheat
gluten isolate sufficient to eliminate gluten-sensitivity reactions.
Although the wheat protein is denatured in these processes, the protein
chain fragments retain biological activity sufficient to produce
gluten-sensitivity reactions.

On the other hand, the hydrolyzed wheat may be further processed to alter
its physiochemical properties such that the resulting product would not
produce gluten-sensitivity reactions. Examples of further processing to
eliminate the biologically active wheat protein are found within the wine
and distilled product industries.  This may be accomplished by chemically
binding the wheat protein so that it is no longer bioavailable, or
processing whereby the wheat protein is eliminated in the process, i.e.,
distillation such as distilled vinegars and distilled alcoholic beverages
(whiskey, vodka, scotch, rum, tequila).  

With regard to the chemical binding of wheat protein, the wine industry has
petitioned the FDA to permit "Generally Recognized as Safe" (GRAS) status to
hydrolyzed wheat gluten isolate as used by the wine industry and not require
"wheat" labeling for wine products (Agency Response Letter, GRAS Notice No.
GRN 000182, CFSAN/Office of Food Additive Safety, June 27, 2006)  
Hydrolyzed
wheat gluten isolate, through scientific wine making procedures, is used as
fining agents.  Protein fining agents are used in the wine industry to
clarify wines and to reduce astringency. During this treatment, tannins
natural to grapes, which are responsible for astringency and haze, interact
with hydrolyzed wheat gluten isolate to form insoluble complexes that
precipitate from the wine and eliminates dietary exposure to hydrolyzed
wheat gluten isolate.

With this regard, additional information is requested to the specific
processing of "Natural Beef Flavor" to determine if this flavor is a powder
mixture, cooked, distilled, or chemically treated to eliminate biological
activity of treated.  


Dr. Robert G. Elves
Diplomate, American Board of Toxicology

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