Transcript A Healthy New Year & Exploring Crossover Conditions:

Recap from Nutrition Experts
at 2015 CDF Conference
&
CDF Gluten Free & Allergy Free
Marketplace
Janelle Smith
CDF Registered Dietitian
Nutritionist
May 20, 2015
12 pm PST
Today’s Webinar
• Recap the Nutrition Panel at the 2015 CDF
National Conference
o Shelley Case, BSc, RD – CDF Medical Advisory Board
o Anne Roland Lee, EdD, RD, LD – Director of Nutritional
Services, Schar USA
o Yang Pan, PhD – Principal Scientist, PepsiCo Frito-Lay
• Personal walk-through of the CDF GlutenFree Allergy-Free Marketplace
Key Issues for Gluten-Free Foods:
• Safety & Labeling
• Nutritional Value
• Manufacturing Products
Safety of Grains
It started with oats…
• Hernando et al 2008: Canada, Europe, &
USA
o 80% of oats were contaminated with gluten from a variety
of wheat, barley, and rye
• Koerner et al 2011: Canada
o 93.2% of oats contained from 20 ppm – 3800 ppm gluten
o Doesn’t matter: organic vs conventional, Irish vs rolled
Naturally GF Grains
• Koerner et al 2013: naturally GF starches & flours
sold in Canada
o 9.5% contaminated with >20 ppm gluten
o 3 of the products labeled GF contained >20 ppm (1%)
• Thompson, Lee & Grace 2010: 22 grains, flours
and seeds in US NOT labeled GF
o 32% products contained >20 ppm gluten
o Don’t rely on voluntary advisory statements:
• 57% of products containing > 20 ppm had no advisory
statement
Safety of Labels
How are manufacturers doing?
Sharma et al 2014 (USDA): Gluten detection in foods
available in the US
o Compared GF-labeled and naturally GF foods without label
o 3.6% of labeled foods contained more than 5 ppm
o 1.1% of labeled foods contained more than 20 ppm
• Foods without a GF label:
o 25.8% contained >5 ppm
o 19.4% contained >20 ppm
o Those most likely to be >20 ppm:
• Contain oats
• Have advisory statements
Navigating Labels
• Anne Lee’s advice:
o Always read ingredients, don’t assume based on labeling
o Talk to quality assurance department:
o “I am the head of the Smith household, in charge of
procuring all ingredients. I am in need of verifying your
procedures with the quality assurance department”
o Not all tests for gluten are created equal –
manufacturers should usually be using Sandwich
R5 ELISA to include detection of barley
Nutritional Adequacy of
Gluten-Free Diet
• Thompson (2005), Dickey & Kearney (2006), and
Hallert, Grant, Grehn & Granno (2002)
• A gluten-free diet is most likely to be lacking the
recommended daily values of:
o Folate
o Fiber
o Iron
o May also lack zinc and other B vitamins
Weight Gain
• Average gain is 20-25 lbs after initiating gluten-free
diet
• Regardless of being underweight at the time of starting the
diet
• Suspected to be due to increase in starches rather than whole
grains and increase in fat content to produce texture
Improving Nutritional
Value
•
•
•
•
Beans and legumes for flours and starches
Nut flours
Oats, quinoa, millet, amaranth, teff, mesquite
Use “whole grain” instead of “starch” whenever
possible
Producing Gluten-Free
Products
Challenges to manufacturers:
• Changing industry standards
o Ex: the recommended test to use
o Cleaning and cross-contact procedures
• Changing definitions
o FDA just recently established its definition
o Clarification of the ruling still needed for:
• Hydrolyzed products (i.e. malt, fermented products)
• Alcohol
• Restaurants
• Changing ingredients
o Companies that produce the ingredients must ensure they are gluten-free
o Quantity of gluten-free ingredients must meet demand for large
companies
Oatmeal Berry Bars
with white bean flour
Each square: 4 g protein, 3 g fiber, 28 mcg folate, 41
mg calcium
1 cup white bean flour (Bob’s Redmill)
1 cup uncontaminated rolled oats
½ cup packed dark brown sugar
1 ½ tsp xanthan gum
¾ tsp cinnamon
¼ tsp ground allspice
¼ tsp table salt
½ cup (1 stick) unsalted butter, melted
2 tsp pure vanilla extract, divided
2/3 cup berry preserves or jam
Recipe from PulseCanada.com, developed by Carol Fenster and Shelley Case
Schar Penne Rigate
with zucchini & shrimp
Each serving: 5 g unsaturated fat, 16 g protein, 2 g fiber,
19% vitamin C, 13% iron
1 box Schar Multigrain Penne Rigate
1 medium zucchini
½ white onion, finely chopped
¼ cup white wine
½ small bunch chives
½ clove garlic
2-3 fresh mint leaves
2 tbsp extra-virgin olive oil
½ tbsp. red peppercorns
12 medium shrimp prawns
Recipe from Schar.com
Dill-Encrusted Trout
with whole grain medley
Each serving: 13 g unsaturated fat, 18 g protein, 2%
vitamin A, 3% vitamin C, 7% calcium, 12% iron
3 trout fillets
1 tbsp olive oil
2 tbsp hummus
1 tbsp fresh dill, chopped
1 tsp lemon juice
½ cup crushed Tostitos® Original
Restaurant Style Tortilla Chips
1 cup wild rice
1 cup millet
1 cup quinoa
Recipe from Fritolay.com
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