Acceptability of food & Food Ingredients for the Gluten-Free Diet - Pocket Dictionary

74 Pages·03.793 MB·English

by  Canadian Celiac Association

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CANADIAN L'ASSOCIATION
CELIAC \::9 CANADIENNE
DE LA MALADIE
ASSOCIATION CCELIAQUE
Canadian Celiac Association
Phone: [phone]
Tollfree:800-363-7296
Email: [email protected]
Web: www.celiac.ca
POCKEDTI CTIONARY
Acceptaboiflf iotoyd& FooIdn gredients
for tGhleu ten-DFireete
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CANAIADN �ASSOCIATION
CELIAC CANADIENNE
DE MLAAL ADIE
ASSOCIATION CCELIAQUE
TheC anadianA sCseolciiatacht neia otni.ov noailc e
for peopalreae d vwehroas ffeelcyt beyd gluten,
isd edicattoe di mprdoivaignnagon sdqi usa loift yl ife.
The Gluten SolCuutrieo n: Find, Treat,
905-507-•B6 0200-83 63•-w 7w2w9.6c e.fciaac
Copyright © 2018, Fourth Edition
Canadian Celiac Association
L'Association canadienne de la maladie coeliaque
ISBN 0-921026-21-8 Reprinted, 2018
CANADIAN ~cca ' ~ASSOCIATION
All rights reserved. CELIAC CANADIENNE
No part of this booklet may be reproduced in any form without acme DE LA MALADIE
permission in writing from the Canadian Celiac Association. ASSOCIATION CCELIAQUE
Compiled by: Alexandra Anca, MHSc., RD
Consulting Dietitian
Everyone has the right to safe food
You can help!
This publication is dedicated to the memory of Dr. J. Alex
Campbell, whose work and dedication to helping those with celiac
disease have served as a cornerstone for the Canadian Celiac
Your membership and/or donation to the Canadian Celiac
Association. This project was funded by the Dr. J.A. Campbell
Association will support programs in advocacy, education, research
Research Fund,
and more.
• Right to Safe Food Program
Advocating for food safety in elder care
Disclaimer
The list of foods and food ingredients has been compiled in • Scientific research grants
good faith, based on the information made available from food Working towards a cure for celiac disease
ingredient manufacturers, academic researchers, food industry
representatives and Health Canada. In assessing the acceptability • Educational information programs
of foods, consideration has been given not only to clinical data but Celiac disease and living gluten-free
also to the origin, nature, and processing of the food ingredient.
• Leave your own lasting legacy
The information provided in this Dictionary is believed to be Your bequest ensures future programs
reliable and to represent the best information currently available.
It is subject to amendment as new information becomes available.
The Association makes no recommendation as to its use and does
not accept any responsibility for its use or misuse. 905-507-6208 • 800-363-7296 • www.celiac.ca • [email protected]
[ii
I GLUTEN-FREE '
N Ew
· FOOD PROGRAM
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Safe dining has arrived! Gluten-free diners can now identify safe, reliable, options they can
trust outside of home. The term gluten-free is widely used in the food service and hospitality
sector and is often misunderstood, poorly executed and undependable.
The Gluten Free Food Program (GFFP) has been developed in a partnership with the
Canadian Celiac Association (CCA) and La Fondation quebecoise de la maladie coeliaque
(FQMC) to implement a consistent standard across Canada. The importance of this initiative
Is to provide a safe dining out option.
How does the GFFP work?
The program has two elements.
GF-SMART is an online training program designed for managers and front
and back of house staff for the safe handling and best practices of gluten-free
foods.
The second element is the Verified and Dedicated programs. This is tempered by a third-party
verification audit to confirm the safe gluten-free food.
The GF-Verified signifies an establishment that produces both gluten and
gluten-free food.
GF-Oedicated, as the name suggests, refers to an establishment that is totally
gluten-free.
How can you help establish the GFFP brand?
Tell your local restaurants about this program. Or send the name, address, phone and email
of the restaurant to: [email protected]
Or connect with the Program contact:
Andrew Batten at [phone].
You can also have the restaurant visit the website at: www.glutenfreefoodprogram.com
Canada's Gluten-Free
Certification Program
The Gluten-Free Certification Program
(GFCP) is the only Canadian voluntary
certification program designed for
manufacturers of gluten-free food, drug
and pharmaceutical products using the
Trusted Mark of the Canadian Celiac
Association.
GFCP Program Benefits
• There are approximately 7 million consumers seeking gluten
free products.
• The gluten-free market is estimated at $400,000,000 and is
expected to grow to $550,000,000 by 2015.
• The GFCP is based on globally recognized food safety
management principles for gluten-free claims.
• The GFCP provides independent third-party quality control
audits versus "self-declared" claims.
• The GFCP is based upon globally recognized food safety
principles meeting Canadian regulatory standards.
For information:
Allergen Control Group, Inc.
420 Main Street East. Unit 553
Milton, ON L9T 5G3
866-817-0952 ext. 226
[email protected]
http://www.glutenfreecertification.ca
Facebook: glutenfreecert
Twitter: GFCP _C anada
POCKET DICTIONARY
Acceptability of Food & Food Ingredients
for the Gluten-Free Diet
The booklet is presented in pocket size so that it may be carried
easily and consulted quickly. Its purpose is to assist people to
interpret food labels and select acceptable foods for a gluten-free
diet.
TO ENSURE THAT YOU AVOID GLUTEN YOU MUST DEVELOP
THE ABILITY TO READ AND UNDERSTAND LABELS
The Gluten-Free Diet
A life long gluten-free diet is currently the only treatment for celiac
disease and dermatitis herpetiformis which are characterized as
hypersensitivities to gluten. It may also be adopted by people with
gluten sensitivity and other medical conditions.
Terminology
"Gluten-free" in Canada means that the food does not contain
"any gluten protein or modified protein, including any protein
fraction derived from the grains of the following cereals: barley,
oats, rye, triticale, wheat, kamut or spelt (or of the grains of
hybridized strains of the cereals listed above)" (Section B.24.018
of the Food and Drug Regulations).
Reading Ingredient Lists NOTES
New labelling regulations for all food products sold in Canada
came into effect on August 4, 2012. While manufacturers have had
some time to implement the new regulations. some products may
not meet all the requirements immediately. While the CONTAINS
and MAY CONTAIN statements are helpful in identifying top
allergens and gluten, always read the ingredient list.
The new regulations require that priority allergens and gluten
sources be identified using plain language either in the ingredient
list or in a Contains statement that appears immediately after the
ingredient list. Manufacturers have a choice about which method
they choose to use.
When you check for gluten, you may need to check two places:
• The WARNINGS section - CONTAINS, MAY CONTAIN.
• The INGREDIENT list
Step 1
Start with the WARNINGS. You are looking for wheat, rye, barley,
oats or gluten.
If you see wheat, rye, barley, oats or gluten, in either the
CONTAINS or MAY CONTAIN list, the product is NOT OK.
If there is a CONTAINS statement, and it does not include wheat
or a gluten grain, the ingredients are acceptable for a gluten-free
diet.
If the ingredient list just says oats. assume they are contaminated
with gluten unless they are identified as pure uncontaminated oats
or by the name of the oats manufacturer.
Triethyl Citrate
Trypsin Step 2
Turmeric If there is no CONTAINS statement, check the INGREDIENT list. You
are looking for wheat. rye, barley or oats. If you see wheat, rye,
w
barley, or oats, the product is NOT OK. If you do not see any gluten
source listed, the ingredients are acceptable for a gluten-free diet.
Wood smoke
Notes
X
Plain names must be used for all allergens -WHEAT, MILK, EGGS,
Xanthan Gum etc. Allergens cannot be hidden in ingredients like seasoning or
Xanthophyll natural flavour.
Xylanase
Xylitol If one allergen is listed in a CONTAINS statement, then all the
allergens including gluten must be listed.
z
The only warnings that have official meanings are CONTAINS
Zein
and MAY CONTAIN. All other warnings ("made in a plant that also
Zinc Sulphate
processes wheat "etc.) can only be understood by contacting the
company.
Cross-contamination with gluten can occur in a product despite the
use of good manufacturing practices and may not be reflected on
the ingredient list. Be especially wary of flour-based products.
How to use this Dictionary Sodium Furcelleran Sodium Tripolyphosphate
Sodium Gluconate Sorbic Acid
Sodium Hexametaphosphate Sorbitan Monostearate
FOOD AND FOOD INGREDIENTS IN THIS DICTIONARY ARE
Sodium Hydroxide Sorbitan Trioleate
DESIGNATED AS FOLLOWS:
Sodium Hypochlorite Sorbitan Tristearate
Sodium lso-Ascorbate (Sodium Sorbitol
ALLOWED This product is gluten-free
Erythorbate) Sorbitol Syrup
NOT ALLOWED This product contains gluten
Sodium Lactate Spermaceti Wax
CHECK LABEL This product may contain gluten. Check the
Sodium Lauryl Sulphate Stannous Chloride
ingredient list and/or contact the manufacturer.
Sodium Metabisulphite Stearic Acid
Sodium Methyl Sulphate Stearyl Citrate
NOTE: A 'CHECK LABEL' in the text indicates that a food or
Sodium Nitrite Stearyl Monoglyceridyl Citrate
ingredient may or may not contain gluten, e.g., baking powder
Sodium Phosphate, Dibasic Succinic Anhydride
contains starch, which may or may not be wheat starch.
Sodium Phosphate Mono-basic Sucralose
Sodium Phosphate Tri-basic Sucrose Acetate lsobutyrate
WHERE THE 'CHECK LABEL! APPEARS, READ THE
Sodium Potassium Copper (SAIS)
DESCRIPTION VERY CAREFULLY. CHECK THE INGREDIENT
Chlorophyllin Sucrose Esters of Fatty Acids
LIST AND/OR CONTACT THE MANUFACTURER.
Sodium Potassium Tartrate Sulphurous Acid
Sodium Propionate Sulphuric Acid
Some food ingredients can be derived from a variety of grain
Sodium Pyrophosphate Sunset Yellow FCF
~ource_s such as corn, potato, rice or wheat. Examples of such
Tetra basic
1ngred1ents are hydrolyzed protein or modified starch. The new
Sodium Salt of Methyl-p T
labelling regulations require the source of the ingredient be
Hydroxy Benzoic Acid
included in the ingredient name, for example, hydrolyzed soy Talc
Sodium Salt of Propyl-p-
protein or modified corn starch. Tannie Acid
Hydroxy Benzoic Acid
Tartaric Acid
Sodium Silicate
When wheat is used as a source for a food ingredient, the Tartrazine
Sodium Sorbate
assessment of the acceptability of such an ingredient in the Tertiary Butyl Hydroquinone
Sodium Stearate
gluten-free diet is based on clinical data as well as the following (TBHQ)
Sodium Stearyl Fumarate
criteria: Thaumatin
Sodium Stearoyl-2-Lactylate
Titanium Dioxide
Sodium Sulphate
• the effect of processing on the protein content of the food Tocopherols
Sodium Sulphite
ingredient in question; Tragacanth Gum
Sodium Tartrate
• the concentration of the food ingredient in the food product; Transglutinamase
Sodium Thiosulphate
• how much of the food containing the ingredient in question is Triacetin (Glyceryl Triacetate)
Sodium Trimetaphosphate
consumed daily. Tributyrin (Glyceril Tributyrate)
Potassium Phosphate,
R
Monobasic In some cases. the food is so highly processed that gluten protein
Potassium Phosphate, Dibasic Rennet is not detectable in the finished ingredient. These ingredients are
Potassium Pyrophosphate, Riboflavin considered acceptable for someone with celiac disease. Wheat
Tetra basic glucose syrup and wheat maltodextrin are examples of ingredients
s
Potassium Sorbate in this category.
Potassium Stearate
Saffron
Potassium Sulphate Saponin For further information. contact a dietitian specializing in celiac
Potassium Tartrate Saunders Wood disease or the Canadian Celiac Association.
Propane
Shellac
1,2-Propanediol (Propylene
Silicon Dioxide
Glycol)
Silver Metal
Propionic Acid
Sodium Acetate
Propyl Gallate
Sodium Acid Pyrophosphate
Propylene Glycol
Sodium Acid Tartrate
(1,2-propanediol)
Sodium Alginate
Propylene Glycol Alginate
Sodium Aluminum Phosphate
Propylene Glycol Ether of
Sodium Aluminum Silicate
Methylcellulose
Sodium Benzoate
Propylene Glycol Mono Fatty
Sodium Bicarbonate
Acid Esters
Sodium Bisulphate
Propylene Glycol Monoesters
Sodium Bisulphite
and Diesters of Fat-Forming
Sodium Carbonate
Fatty Acids
Sodium Carboxymethyl
Propylene Oxide
Cellulose
Propyl-p-Hydroxy Benzoate
Sodium Carrageenan
(Propyl paraben)
Sodium Cellulose Glycolate
Propyl Paraben (propyl-p
Sodium Chlorite
hydroxy benzoate)
Sodium Citrate
Protease
Sodium Diacetate
.P.u_llu_la_na_s_e _ Sodium Dithionite
------
Sodium Erythorbate
Q Sodium Ferrocyanide,
Quilaia Extract Decahydrate
Sodium Fumarate