Healthy Options

Guide to Gluten free issues

Gluten
Gluten is a protein found in wheat. Similar proteins are present in rye, barley and ingredients derived from these products.

Coeliac Disease
There are an estimated 250,000 people diagnosed with Coeliac Disease within the UK and as many as 500,000 undiagnosed. Coeliacs have intolerance to foods containing gluten and this affects them to a greater or lesser extent depending upon the severity of their condition.

Once diagnosed, people with Coeliac Disease can live a normal life by avoiding gluten in their diets. This can mean avoiding many day-to-day foods such as bread, cereals containing wheat, cakes, biscuits, pasta, noodles, confectionery, beer, breaded and battered products, products containing wheat or breadcrumb (such as sausages) and many other processed foods.

In addition to avoiding foods containing wheat, Coeliac Disease sufferers must take care with foods containing oats, as many oat products on sale may have been cross-contaminated with wheat, rye or barley during the manufacturing process.

Ingredients derived from cereals can also be a problem for some coeliac sufferers. This may include food containing Malt Extract and Malt Flavouring, as this is manufactured from barley. As Coeliacs have different levels of intolerance, such products may be acceptable; however, it is useful to be aware that they may not.

Some “gluten-free” foods contain Codex wheat starch. This is a specially prepared wheat starch that contains a low level of gluten. The level is set in line with the tolerance levels of the International Codex Alimentarius Standard for gluten-free foods. Food prepared using this tolerance level is safe to eat for most people with Coeliac Disease. However, some may be unable to tolerate even the smallest amount of gluten and so cannot eat Codex wheat starch.

Amongst those who have gluten intolerance, the reaction to eating gluten is variable. In some it may trigger immediate symptoms, which can last for several days, whilst in others no visible symptoms are seen. Eating gluten causes damage to the gut, the effects of which may last longer than the symptoms.

The Crossed Grain Symbol
The Crossed Grain Symbol is owned by Coeliac UK (the Coeliac Society) and can be used under licence by food producers. Where the symbol appears on packaging, it means that the food is guaranteed to be gluten-free according to the standards set by the Coeliac Society in the UK.

Lucas have applied to the Coeliac Society to use the symbol as our listed "Suitable for Coeliac" sausage and burger mixes meet all tests to comply with the standards set by the Coeliac Society in the UK.

Gluten-Free and None Gluten-Free Ingredients
Gluten-free: Maize Starch, Modified Starch, Modified Maize Starch, Maltodextrin, Glucose Syrup, Sorbitol, Maltitol, Isomalt, Textured Vegetable Protein, Caramel, Aspartame, Dextrose, Xantham Gum.
None Gluten-free: Wheat Starch, Modified Wheat Start, Malt, Barley Flour.

Working with Gluten and Wheat-Free Products
Whilst it is the responsibility of the person with Coeliac Disease to make their condition and requirements known, it is the responsibility of the provider of gluten-free foods to do all they can to ensure these products are prepared to the highest possible standard.

Staff should be trained to raise awareness and ensure the correct response when dealing with people with Coeliac Disease. Serving staff particularly should not attempt to guess the content of dishes and give possibly false assurances about the absence of gluten if they are not certain.

Getting Started
IMPORTANT: A risk assessment with critical control points should be conducted to cover all aspects of the procedure in handling and serving gluten-free products to avoid cross-contamination.Product information should be provided, listing all ingredients and allergens for all the gluten-free products being served. They should be readily available to customers should they wish to view them.

Food Hygiene
• Wash hands before handling gluten-free foods, especially after other food preparation.
• Clean down surfaces before preparing food.
• Use separate utensils for gluten-free products.
• Avoid cross-contamination at all stages with none gluten-free products.
• Gluten-free products should be packed and stored separately from other foods.

Cross-Contamination
• Cross-contamination is possible in the food preparation and service areas. Preparation equipment that has been used with any of the ingredients on the prohibited list must be carefully washed and dried before preparing gluten-free foods. Avoid cross-contamination with none gluten-free products.

Other Suppliers
• Check out suppliers who provide gluten –free foods. Ask for technical information on the content of the products being supplied.

Reassurance & Testing
• Certified testing kits are available to ensure products are gluten-free. The take around 5 minutes to produce a result and invaluable in providing reassurance to customers.
• Openness and transparency are vital. Ensure an internal risk assessment has been completed and that this is available to customers.
• Cross-contamination issues must be taken seriously.
• Procedures should be monitored and updated where required.

Useful Contacts
Coeliac UK is the national charity supporting people with gluten intolerances. The charity provides support and information including The Gluten-Free Food & Drink Directory (a regularly updated food list of over 11,000 manufactured gluten-free products) and a regular magazine.

For further information, contact: Coeliac UK, Suite A-D Octagon Parade, High Wycombe, Bucks, HP11 2HS

Helpline: 0870 444 804 website: www.coeliac.co.uk Manufacturers of Gluten-Free testing kits: Tepnel Biosystems: 01244 280202.