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AI Breakthrough Slashes Celiac Diagnosis Time from Months to Minutes

The AHA! Team — Fri, 09 May 2025 05:01:21 +0000

Cassie B. via Natural News – Cambridge researchers created an AI tool diagnosing celiac disease as accurately as human pathologists but in under a minute. The AI achieved 97% accuracy in tests using 4,000+ biopsy images, reducing wait times from months to seconds. Experts highlight AI’s potential to ease NHS backlogs but note infrastructure gaps hinder adoption. Untreated celiac disease can cause severe complications, affecting 1 in 100 people globally. British researchers at the University of Cambridge have developed an artificial intelligence tool that diagnoses celiac disease with the same accuracy as human pathologists but at a fraction of the time, potentially reducing diagnosis wait times from months to less than a minute. The breakthrough, published March 27 in the New England Journal of Medicine AI, demonstrates how market-driven technological solutions could alleviate inefficiencies plaguing government-run healthcare systems like Britain’s National Health Service (NHS), where patients routinely face lengthy wait times for diagnosis and treatment. AI matches pathologist accuracy while drastically reducing wait times The machine learning algorithm was trained on more than 4,000 biopsy images from five different hospitals and tested on an independent set of 650 previously unseen images. The results showed remarkable accuracy – correctly identifying celiac disease in more than 97% of cases, with sensitivity exceeding 95% and specificity of almost 98%. “It can take many years to receive an accurate diagnosis, and at a time of intense pressures on healthcare systems, these delays are likely to continue,” said Elizabeth Soilleux, consultant hematopathologist and professor of pathology at Cambridge University, who led the research. “AI has the potential to speed up this process, allowing patients to receive a diagnosis faster, while at the same time taking pressure off NHS waiting lists.” AI model delivers results Dr. Florian Jaeckle, co-author of the research, highlighted the dramatic time savings: while human pathologists require 5-10 minutes to analyze each biopsy, the AI model delivers results “in less than a minute and as soon as a biopsy is scanned.” “Duodenal biopsies are often put at the back of the pathologist’s lists as they are not as serious as for example a possible cancer case, meaning that patients often have to wait weeks or even months to find out if they have celiac disease,” Jaeckle explained. “With AI they could get a result almost instantly… Therefore, there would never be a waiting list with AI.” Government healthcare infrastructure lags behind innovation Despite the promising technology, the president of the Royal College of Pathologists acknowledged significant barriers to implementation within Britain’s government-run healthcare system. Dr. Bernie Croal said that while the AI tool “has the potential to radically transform how we diagnose celiac disease,” the NHS lacks the necessary digital infrastructure to fully utilize such innovations. “More work will be needed to get to the point where AI is fully developed and used safely in the NHS,” Croal admitted. “Investment in digital pathology, joined up functional IT systems… as well as training for pathologists to understand and use AI, will all need to be put in place.” These infrastructure shortcomings highlight a persistent pattern in government-managed healthcare: while private sector innovation rapidly advances diagnostic and treatment capabilities, bureaucratic systems struggle to keep pace with technological progress. Celiac disease affects approximately one in 100 people, causing symptoms including stomach cramps, diarrhea, skin rashes, weight loss, fatigue, and anemia when patients consume gluten. When left untreated, it can lead to serious complications including malnutrition, osteoporosis, infertility, and increased risk of certain cancers. The Cambridge researchers have established a spinout company, Lyzeum Ltd, to commercialize the algorithm, creating a market-based pathway for this life-improving technology to reach patients while government systems catch up. The research received funding from Coeliac UK, Innovate UK, and the Cambridge Centre for Data-Driven Discovery, demonstrating how private sector partnerships can accelerate medical breakthroughs without total reliance on government resources. Sources for this article include: TheGuardian.com Cam.ac.uk MedicalXpress.com To read the original article, click here

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Australian Plantago Could Replace Psyllium Husk in Gluten-Free Breads

The AHA! Team — Fri, 14 Mar 2025 05:21:40 +0000

University of Adelaide via EurekAlert! – “We hope that more products may use Plantago whole-seed flour, which still contains that beneficial mucilage, as a more sustainable alternative to purified psyllium husk.” – Dr. Cowley Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves. The research was conducted by a team led by the University of Adelaide’s Dr James Cowley, who discovered the differences in mucilage content and chemistry of each Plantago species affected its suitability for use as a food ingredient. “The differences in mucilage led to wildly different impacts when added to gluten-free breads,” says Dr Cowley. Adding Plantago flour made the doughs more elastic “Adding Plantago flour made the doughs more elastic, making them more resistant to collapsing during fermentation, which made breads with better appearance and texture. “We believe this comes down to the differing chemistries of the mucilage, as the amount alone did not explain the effects. For example, two native species, P. cunninghamii and P. turrifera, produced similar or better-quality breads to commercial P. ovata, despite having much lower mucilage content.” Mucilage is a sticky gel of pure dietary fibre that is produced by many seeds when they are wetted. An example of this is chia seed pudding, which has a gooey texture thanks to the mucilage they produce. Dr Cowley has studied Plantago seeds for more than a decade and says desire is increasing among coeliacs and non-coeliac gluten-avoiders for better gluten-free bread products that don’t have such long ingredients lists. Consumers are increasingly looking for ‘clean label’ products that are perceived as ‘healthier’ “Consumers are increasingly looking for ‘clean label’ products that are perceived as ‘healthier’ or ‘more natural’,” says Dr Cowley. “Hydroxypropylmethylcellulose, known as HPMC or E464, is one of the most common gluten replacements in bread but is often met negatively, as it is perceived as ‘artificial’ or ‘unnatural’. “Psyllium husk, which is extracted from Plantago ovata for use in gluten-free doughs, can be included on ingredient labels as vegetable fibre without the need for an E number, allowing it to be more ‘clean label’.” Dr Cowley says the research, published in Food Hydrocolloids, also shows that whole-seed flours – those which use the inner seed parts as well as the mucilage-containing husk – are preferable to those in which the mucilage is removed. “Commercial psyllium husk is made by removing the mucilage through a grinding process, but this produces a large amount of waste with no high-value commercial use, despite our group recently showing that the waste is high in nutrients,” says Dr Cowley. “We hope that more products may use Plantago whole-seed flour, which still contains that beneficial mucilage, as a more sustainable alternative to purified psyllium husk.” Most importantly, the resulting breads were softer, springier and had more volume. “Consumers consider texture and appearance to be critical to their perception of a quality gluten-free bread, and they are looking for springy, airy loaves that behave as closely to gluten-containing breads as possible,” Dr Cowley says. “We aren’t quite there yet, but new additives and formulations appear all the time. Hopefully one day we can produce clean-label gluten-free breads that are just as good as the real thing.” Dr Cowley and colleagues are narrowing the quality gap between gluten-free and traditional breads through follow-up research. “We are now beginning to understand why mucilage chemistry plays a big role in improving the quality of gluten-free breads made with Plantago flour,” he says. “My brilliant PhD student, Lucija Štrkalj, a co-author on this paper, recently successfully defended her PhD thesis and made some exciting discoveries about how the mucilage chemistry leads to more elastic networks in food products.” DOI 10.1016/j.foodhyd.2024.110788 To read the original article click here.

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Food Safety Alert: Many GF Foods Contaminated with Glyphosate & Other Agrochemicals

The AHA! Team — Wed, 20 Nov 2024 06:07:58 +0000

Olivia Cook via Natural News – Recent tests on both organic and non-organic gluten-free food samples have produced disturbing results that could affect at least 20 million people who eat gluten-free food in the United States. Moms Across America tested 46 samples of gluten-free foods (including bread, pasta, crackers, snacks, flour, dessert mixes and chips) for glyphosate/AMPA, 236 pesticides, minerals and gluten. Approximately 600 million people worldwide avoid gluten, with many experiencing sensitivities and some having celiac disease, a condition that affects roughly one percent of the population. Approximately 600 million people worldwide avoid gluten Celiac disease is an autoimmune system disorder that occurs when gluten – a protein found in barley, rye and wheat – is ingested. This condition can cause damage to the small intestine’s lining, leading to various health issues and preventing the absorption of certain nutrients. The only effective way to manage celiac disease is by adhering to a gluten-free diet. Many people believe that gluten-free products are automatically healthier or safer, but these can actually be among the most misleadingly marketed and chemically contaminated foods on store shelves, according to the Health Ranger Mike Adams, author of “Food Forensics: The hidden toxins lurking in your food and how you can avoid them for lifelong health.” (Related: Health Ranger Mike Adams warns of shocking levels of GLYPHOSATE weed killer in some organic foods.) Zen Honeycutt, director of Moms Across America, noted that the organization comprises a large, committed network of mothers dealing with health challenges, both mental and physical, in their families. The belief that foods labeled as “clean” are truly free of contaminants, including organic options, is increasingly being called into question. Honeycutt pointed out that many people who have been eating gluten-free and mostly organic foods for years are suffering from health issues like anxiety and digestive problems. Testing results and food quality concerns The tests, conducted by the Health Research Institute Laboratories found glyphosate residues in 44 out of 46 gluten-free food samples. Glyphosate, the primary chemical in Roundup herbicides, was the most frequently detected among nearly 240 pesticides screened. This weed killer was detected in nearly 96 percent of the samples at levels above 0.1 parts per billion, and 21 percent of the samples had levels higher than 10 ppb, which is the European Union’s safety threshold for pesticide residues. Research suggests that even very low levels of glyphosate can affect gut health, disrupt hormones and have long-term health effects. (Related: Glyphosate warnings go mainstream as the dangerous truth about this toxic herbicide can no longer be denied.) The only two products without any detectable glyphosate were Lesser Evil Popcorn and Edward and Sons Rice Crackers. (Related: Glyphosate herbicide may be altering children’s genetics and causing BIRTH DEFECTS.) In addition to glyphosate, all tested samples had pesticide residues – including piperonyl butoxide (PBO), a chemical flagged by the U.S. Environmental Protection Agency (EPA) as a “possible human carcinogen.” Seven samples had only trace amounts, but 25 samples (54 percent) had measurable levels of another pesticide, 2,4-D. More troubling, the tests also showed that several products contained gluten levels above the Food and Drug Administration’s (FDA) maximum limit of 20 parts per million (ppm). The Gluten-Free Certification Organization (GFCO) has an even stricter threshold of 10 ppm. In the analysis by Moms Across America, three samples had gluten levels that exceeded 20 ppm. Further tests revealed that almost all samples had very low levels of essential nutrients, like calcium, iron and magnesium, which is very concerning. Honeycutt emphasized that when people buy gluten-free food, they are really paying for nutritional value, including necessary minerals. Yet many convenient and inexpensive foods, such as those served in schools and fast food, lack proper nutrition. She made it clear that while Moms Across America acknowledges that gluten-free manufacturers aim to produce safer and healthier foods, the challenge lies in the contaminated ingredients available due to the use of harmful agrochemicals. (Related: Glyphosate worse than we could imagine. “It’s everywhere.”) Call for higher and stricter standards Moms Across America is now pushing for more stringent food regulations. Honeycutt emphasized the critical issue of contamination from glyphosate and other chemicals in foods intended for individuals with celiac disease and other conditions covered by the Americans with Disabilities. Honeycutt believes this kind of contamination could be avoided. She thinks policymakers in the U.S. should ban the use of glyphosate and other chemicals as drying agents on crops. This change alone could eliminate up to 80 percent of glyphosate exposure through food. (Related: Glyphosate to be banned across Europe? Massive war raging, and poison-pushing Monsanto is playing dirty.) Honeycutt urged gluten-free food manufacturers to advocate for stricter regulations to protect consumers. She also criticized government agencies like the FDA, EPA and Centers for Disease Control and Prevention (CDC) for failing to prioritize public health over corporate profits. According to Honeycutt, Moms Across America is committed to exposing the truth about food safety and pushing for changes that will create healthier communities. Visit Glyphosate.news for more stories like this. Watch this video about gluten-free foods being found loaded with glyphosate. This video is from the Daily Videos channel on Brighteon.com. More related stories: Study: Glyphosate is present in both organic and genetically modified foods. Glyphosate’s undeniable connection to autism. Avoid harmful chemicals like glyphosate in food by ALWAYS choosing ORGANIC. Sources include: MomsAcrossAmerica.com FoodForensics.com BakeryAndSnacks.com NaturalHealth365.com Brighteon.com To read the original article, click here: https://www.naturalnews.com/2024-09-03-gluten-free-foods-loaded-glyphosate-agro-chemicals.html

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Is Wheat the Problem? Or Is It Pesticides? A Surprising Factor in Celiac Disease

AHA Publisher — Wed, 17 Feb 2021 08:00:17 +0000

Leah Zerbe, MS, NASM-CPT, NASM-CES via Dr. Axe – If you’ve been dealing with ongoing gastrointestinal (GI) issues — diarrhea, nausea, pain and bloating — the cause may be right on your plate. Gluten, the main protein in wheat and other grains, causes serious reactions in millions of people. And it affects more of us all the time. But it didn’t used to. For thousands of years, people all over the world ate wheat without suffering any consequences. But over the past few decades, both celiac disease and gluten intolerances have begun affecting huge numbers of people, especially in the U.S. Which begs the question: How did this global staple food turn toxic for so many of us? The answer may not be the gluten itself, but the chemicals used to grow, treat, and harvest the wheat. What’s Your Gluten Issue? Gluten can affect your health in three ways: Wheat/gluten allergy: An immediate, severe immune system response to wheat and the proteins it contains, but without lasting damage to the body Gluten intolerance (also called non-celiac gluten sensitivity): A condition that causes dozens of symptoms but no autoimmune response when you consume gluten Celiac disease: An autoimmune condition where even tiny amounts of gluten trigger an attack on your small intestine Wheat allergies are uncommon, especially in adults, but can be life-threatening. Celiac disease causes lifelong health issues in millions of people, about 1.4 percent of the world population. Gluten intolerance is by far the most common issue, but it’s hard to pin down the numbers. Researchers estimate that around 6 percent of people suffer with this condition, but that’s probably on the low side. Both wheat allergy and celiac disease can be diagnosed with existing medical tests — though the results in celiac tests aren’t always accurate. Gluten intolerance is harder to diagnose because there’s no real test for it. It’s more of a non-diagnosis: People who test negative for celiac disease but feel better after eliminating gluten from their diets, are considered gluten intolerant. Do You Have These Symptoms? People first begin to realize they may have gluten issues when they start having GI problems. All three conditions listed above can cause GI issues including diarrhea, constipation, gas, bloating, abdominal pain, nausea, and vomiting. But gluten intolerance and celiac disease can also cause some surprising and seemingly unrelated symptoms, such as: Headaches Depression and anxiety Joint pain Bone loss Chronic fatigue Brain fog Memory lapses Itchy rashes And unlike allergies and intolerances, celiac disease does lasting damage to the body. It injures the protective gut barrier, which can lead to severe malnutrition. Celiac also triggers system-wide chronic inflammation, setting the stage for other disease states to move in. The main treatment for all three conditions is avoiding wheat and gluten. But that’s not as easy as it sounds, and it doesn’t always work. A “Gluten-Free” Diet May Not Be Enough Going gluten-free should be easy, but it’s not. For one thing, studies show that foods labeled as gluten-free often contain gluten. In one study, researchers detected gluten in 32% of 5,624 foods labeled gluten-free. In fact, 53% of gluten-free pizzas and 51% of gluten-free pastas contained gluten. A 2020 mega-study led researchers to report that “foods labeled as gluten-free should not be considered safe” for people who need to avoid gluten. Second, if you eat somewhere even in your own home where other people consume gluten, you run a high risk of cross-contamination. That can happen when particles of gluten stick to pots, plates, and utensils also used for gluten-containing foods. And if you’ve ever baked with flour, you know it finds up everywhere. Third, gluten hides out in the weirdest places. You wouldn’t expect it, but gluten is found in things like: Bouillon cubes Ketchup and mustard Wine coolers Soy sauce Instant coffee Fruit snacks Toothpaste and mouthwash Medications Vitamins Even if you do manage to stay 100% gluten-free, it may not be enough to heal your gut — at least not through diet alone. When you have any level of gluten reactivity, it triggers immune system responses including inflammation that can damage the inner lining of your intestines. Your gut gets a break when you avoid gluten, but that won’t fix the existing damage. On top of all that, there’s another threat to your recovery: glyphosate. Glyphosate is the most widely used weed killer in the world. It’s used extensively on grain crops (including wheat), along with everything from chickpeas to kale. And while glyphosate might not seem related to your gluten issues, it almost certainly is. Factor in Celiac Disease: Gluten or Glyphosate? With gluten-related illnesses on the rise, scientists raced to find out why. Their main suspect was the higher gluten content in modern wheat. But unexpected study results quickly nixed that idea. Researchers found that a high-gluten diet didn’t increase GI symptoms, immune responses, or intestinal inflammation when compared to a low- or no-gluten diet. So scientists started looking for other causes … and they found one: Glyphosate, a pesticide often used on wheat crops. Glyphosate toxicity looks a lot like gluten issues. That’s because glyphosate creates the same damaging conditions normally associated with celiac disease and gluten intolerance. Because of the way its chemical is designed, glyphosate kills off beneficial bacteria in the gut. It also prevents important cytochrome P450 (CYP450) enzymes from functioning properly … the same enzymes affected in celiac disease. By inhibiting CYP450 enzymes, glyphosate makes it harder for your body to: Clear out toxins on its own Form bile acids (crucial for nutrient absorption) Produce essential fatty acids Activate vitamin D Break down vitamin A into usable forms At the same time, glyphosate decimates the beneficial probiotic bacteria in the gut microbiome, but doesn’t hurt pathogenic bacteria. That causes a condition called dysbiosis, where harmful bacteria overgrow and cause destructive imbalance in the gut microbiome. This combination of effects triggers symptoms very similar to what you’d experience with celiac disease or gluten intolerance. And since glyphosate (along with other pesticides) contaminates dozens of plant foods, going gluten-free can’t fix the whole problem. But that doesn’t mean it can’t be fixed. A 3-Step Plan to Tackle Gluten and Glyphosate Since it’s so hard to completely avoid gluten and glyphosate, being proactive is the best way to protect yourself. With this simple three-step plan, you’ll be able to minimize the effects of gluten and glyphosate, whenever they sneak into your diet. Step 1: Detoxify To start the healing process, you need to remove these toxins from your system. Even though your body has its own detox process, it needs extra support to deal with the toxic overload of gluten and glyphosate. And because your body is already under stress, you want to use safe, gentle, natural detoxifiers that won’t be harsh for your system to handle. At the same time, you want block absorption and storage of any new toxins. To accomplish this, choose supplements from this pesticide detox dream team: Glycine (an amino acid) competes with glyphosate and helps prevent it from being stored in organs and tissues. Glycine also increases levels of glutathione, the “master antioxidant” that boosts your body’s detox process. Collagen is rich in glycine. Iodine blocks toxins like fluoride and chloride from being absorbed into tissues, especially the thyroid. Kelp is the best source of bioavailable iodine, with the added benefit of binding to toxins for safe removal from the body. Sodium alginate (a seaweed extract) binds with toxins like glyphosate in the GI tract so they can be safely eliminated. Citrus pectin binds with a variety of environmental toxins and heavy metals to reduce the body’s toxic burden. Step 2: Repair Once gluten and glyphosate are out of the picture, your body can begin to focus on repair. This involves reducing inflammation and repairing the damage done to the intestines. Gut-healing supplements include: Fish oil, rich in omega-3 fatty acids, reduces systemic inflammation. Fish oil also helps repair the injured gut barrier. Citrus pectin also helps heal and restore gut barrier integrity. Glycine possesses strong anti-inflammatory actions that help calm and soothe the intestinal lining. Step 3: Restore and Revitalize After the intestines have been repaired, you can turn your focus toward restoring a well-balanced gut microbiome. When your gut microbiome contains a rich diversity of beneficial bacteria, it helps calm autoimmune and allergic responses to gluten. By replenishing and nourishing probiotic bacteria, you’ll be supporting healthy detox and immune system function. Best of all, a healthy gut microbiome can help eliminate even the most troubling GI symptoms brought on by gluten and glyphosate. Restore and revitalize a healthy gut with: Probiotics: Replenish beneficial bacteria and help crowd out harmful bacteria. Probiotics also produce many healing compounds, including short chain fatty acids (SCFA) that protect and repair the gut barrier. Prebiotics: A type of dietary fiber that selectively nourishes probiotic bacteria. Prebiotics also supply the raw materials for SCFA production. Citrus pectin: Encourages beneficial bacteria in the gut microbiome to flourish. Digestive enzymes: Help break down foods into easy-to-absorb nutrients. Supplementing with small quantities of digestive enzymes helps stimulate your own natural enzyme production. This can be especially helpful during the recovery process as celiac disease can interfere with nutrient absorption. Emerging data suggests that modern wheat strains may be more difficult on digestion for many people. But as we also learn more about the impacts of pesticides and other influences on microbiome health, it’s becoming increasingly clear that supporting GI integrity and microbiome balance from multiple angles, holds the key to long-term health on every level. To read the original article click here. For more articles from Dr. Axe click here.

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What Role Do Food Additives Play in Celiac Disease?

AHA Publisher — Mon, 23 Nov 2020 08:00:46 +0000

Ratan-NM, M. Pharm. via News-Medical Net – Celiac disease is an autoimmune disease in which gluten ingestion results in damage to the lining of the small intestine. The damage to the small intestine leads to nutritional deficiencies and various disease conditions. Celiac disease is found in genetically predisposed individuals when they consume grains such as wheat, oat, barley, etc. Celiac disease, if left untreated or undiagnosed, can lead to serious complications. Though the exact cause of celiac disease is unknown, certain genes have been held responsible for its development. The primary treatment for celiac disease is a gluten-free diet. One in 100 people are affected by celiac disease worldwide; however, recent studies show an increase in celiac disease prevalence. Food processing is said to play a key role in the increased prevalence; evidence suggests that certain food additives can trigger autoimmune attacks, which may lead to celiac disease. What are the symptoms of celiac disease? Celiac disease is associated with around 200 symptoms, making it difficult to make an exact diagnosis. The symptoms may occur in the digestive system or other parts of the human body. There is also a possibility of being asymptomatic and still test positive for the disease when a blood test is done – the reason for this is yet to be deciphered. The symptoms can differ between adults and children, with children being more prone to digestive symptoms. Some common symptoms of celiac disease are as follows: abdominal bloating and pain chronic diarrhea, constipation, vomiting pale, foul-smelling, or fatty stool iron-deficiency anemia weight loss fatigue bone or joint pain seizures or migraines missed menstrual periods canker sores itching and rash Role of food additives in celiac disease Food additives are substances added to improve the taste, safety, and appearance of food products. Food additives can be derived from animals, plants, minerals, and synthetic sources. There are three major classes of food additives – flavoring agents that improve taste or aroma, enzyme preparations, and other additives for preservation, coloring or sweetening. According to the World Health Organization (WHO), food additives need to be safe and approved before use. Though food additives are generally safe, recent research shows a link between the increased prevalence of celiac disease and the consumption of certain food additives. Food additives in the form of metal nanoparticles Food additives in the form of metal nanoparticles affect the immune system and intestines by making the intestinal walls more active and responsive to gluten. This action of the metal nanoparticles is said to increase celiac disease risk, especially in genetically predisposed individuals. The mechanisms linking metallic nanoparticles with celiac disease are as follows: Impairment of the intestinal barrier may cause gluten peptides to permeate the submucosa and cause celiac disease. Effect on microbiota could also cause celiac disease; however, further studies are needed to prove this link. Interaction with the immune system- Nanoparticles can trigger hyperactivation of the immune system, which may be a possible cause for autoimmune disorders such as celiac disease. Transglutaminase and celiac disease Microbial Transglutaminase (mTGs) is a commonly used food additive. Microbial transglutaminase is used due to its ability to increase products’ juiciness, water retention capacity, emulsifying properties, stability, and elasticity. Recent studies show a possible link between microbial transglutaminase and celiac disease. Microbial transglutaminase can generate autoimmune response and can also increase the immunogenicity of gluten peptides. Conclusion Though studies point to a possible link between food additives and increased prevalence of celiac disease, more studies are required to ascertain the exact mechanism responsible for this pattern. Given the potential risk, experts recommend all foods processed with these food additives to be labeled appropriately. Consumers are also suggested to check labels to avoid being at risk of celiac disease. Sources Mancuso, C., et al. (2019). Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature. World journal of clinical cases, 7(8): 917–927. Torsten M., et al. (2018). Microbial Transglutaminase is immunogenic and potentially pathogenic in pediatric celiac disease. Frontiers in Pediatrics. 11(6):389. Celiac Disease Foundation. Available on: https://celiac.org/about-celiac-disease/what-is-celiac-disease/ World Health Organization. Available on: https://www.who.int/news-room/fact-sheets/detail/food-additives To read the original article click here.

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Consumer Safety: FDA Issues Final Rule to Establish Compliance Requirements for Foods Labeled “Gluten Free”

AHA Publisher — Thu, 13 Aug 2020 07:00:17 +0000

U.S. Food and Drug Administration via News-Medical Net – [Yesterday], the U.S. Food and Drug Administration issued a final rule to establish compliance requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and that bear the “gluten-free” claim. The rule pertains to foods such as soy sauce, yogurt, sauerkraut, pickles, cheese and green olives. Distilled foods, such as distilled vinegars, are also included in the final rule. “These new compliance requirements for labeling a product ‘gluten-free’ will protect individuals with celiac disease, an incurable, hereditary disorder that millions of Americans, including myself, live with. The FDA’s final rule helps to ensure common products labeled ‘gluten-free’ really are gluten-free, equipping consumers to make the best choices for their health and their families.” (Alex Azar, HHS Secretary) The final rule adds compliance requirements for hydrolyzed or fermented foods that use the “gluten-free” labeling claim, since gluten breaks down during these processes and currently available analytical methods cannot be used to determine if these products meet the “gluten-free” definition. The rule requires manufacturers of these food products to make and keep records providing adequate assurance that: the food meets the definition of “gluten-free” before fermentation or hydrolysis; the manufacturer has adequately evaluated the potential for cross-contact with gluten during the manufacturing process; and if necessary, measures are in place to prevent the introduction of gluten into the food during the manufacturing process. The rule also discusses how FDA will verify compliance for distilled products. The definition of “gluten-free,” established in 2013, is not changed by this new final rule. “The FDA continues to work to protect people with celiac disease, which impacts at least 3 million Americans. The agency has taken a number of steps on this front by first establishing a standardized definition of ‘gluten-free,’ and now by continuing to work to ensure manufacturers are keeping the products that are labeled with this claim gluten-free.” (Stephen M. Hahn, M.D., FDA Commissioner) Gluten is a mixture of proteins found in wheat, rye and barley that may cause adverse health effects in people with celiac disease. For those with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of people with celiac disease to absorb nutrients and puts them at risk of other serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature and intestinal cancers. To read the original article click here.

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