Celiac, AKA Gluten-Free
Welcome to Pantry Pal's Guide to Celiac Disease. Here you'll find definitions, frequently asked questions, and other resources. If you're looking for products designed for people with celiac disease, check out the "Aisle".
About Celiac Disease & Gluten Intolerance
Gluten-free or reduced diets are becoming more common as gluten-intolerances, sensitivities, and celiacs-disease have been on the rise in recent years.
Celiac disease is the most severe form of gluten-intolerance. It is a hereditary autoimmune disease that causes the body's immune system to attack the intestines when gluten-containing products are consumed. This can result in symptoms ranging from fatigue and weight-loss to certain forms of cancers and other autoimmune diseases. There is currently no cure for celiac disease and the only effective treatment is a strictly gluten-free diet.
Gluten-intolerances and non-celiac gluten sensitivity are caused by the body's inability to break-down or digest gluten and can lead to stomachache, diarrhea, and abdominal pain. Unlike celiac disease, it does not lead to damage to the intestines. Gluten-intolerance can also be treated with a gluten-free or reduced gluten diet.
What is Gluten?
Gluten is a family of proteins found in wheat, rye, and barley. Some of the most common gluten-containing products are:
- Pasta+
- Cereal
- Bread
- Oats
- Crackers
- Soy Sauce
- Beer
Choosing Products for a Gluten-Free or Reduced Diet
Consumers should take into consideration the differences between gluten-free labeling and certification, as well as their specific dietary needs when choosing gluten-free or reduced foods. A person with celiac disease, for example, may be more inclined to purchase products with a certification from the Celiac Support Organization (the strictest GF certification) to ensure that the product is safe for their consumption. Those who are gluten-sensitive or are choosing a gluten-free diet may be satisfied with a simple gluten-free label that does not come with the premium of purchasing foods that meet certification criteria. Each individual is different, and consulting with your doctor, nutritionist, or dietician is the best first step in determining what products most closely align with their dietary needs.
Gluten-Free Labeling and Certification
Gluten-free food labeling and certification is regulated by the Food and Drug Administration (FDA) and must adhere to certain criteria. Foods labeled gluten-free must contain 20 parts per million (ppm) or less of gluten but do not require the strict auditing and testing that gluten-free certified foods do. Products can be labeled gluten-free so long as standard FDA labeling requirements are met.
Gluten-free certifications require annual audits that include plant-inspections, ingredient review, product testing, and more depending on which certification the product holds. The certification process is both time-consuming and expensive, so consumers seeking gluten-free certified foods can expect to pay higher prices for these products. There are currently three organizations that provide gluten-free certifications:
- Gluten-Free Certification Organization (requires 20 ppm or less of gluten)
- Allergen Control Group (requires 20 ppm or less of gluten, endorsed by Beyond Celiacs)
- Celiac Support Organization (the most strict GF certification, requires less than 5 ppm of gluten