Get the latest updates from the #AOAC #FoodAllergen Community

The June 2015 Issue of the AOAC (Association of Official Analytical Communities) Food Allergen Community was made available yesterday.

You can read about the latest updates on food allergen regulatory provisions internationally, some reports on the latest events organized or attended by Community members as well as about some of the latest publications and tools related to food allergen management, recently made available.

The Program of the Food Allergen session at the upcoming (2015) AOAC annual meeting is also made available.

Thanks to the AOAC Food Allergen Community Co-chairs and to the Editorial team for keeping up apprised of the latest developments.

 

 

Evidence supporting #glutenfree claims for specially produced oats – available for comments

Health Canada’s Food Directorate scientists reviewed and updated the evidence that supports the safety for Celiac individuals of specially produced oats i.e., oats that are produced in a manner that makes them pure and uncontaminated with other cereal grains such as wheat and barley. The conclusion of this review is that these oats are safe to be introduced in a “gluten-free” diet for the majority of celiac individuals. The evidence is open for consultation and input from the stakeholder community until the end of January 2015. Input should be provided to  fooddirectorate-directiondesaliments@hc-sc.gc.ca

More information on Health Canada’s consultation is available via this link:  Health Canada’s consultation on “Gluten free” claims for pure and uncontaminated oats

Blog post by Samuel Godefroy : Opinions are personal with no attribution to my employer

Study confirms that the Canadian #glutenfree threshold is sound and protective

A study Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet, using most up to date information . The study examined several scenarios of gluten exposure experienced by Canadians with Celiac disease, following a gluten free diet. The study confirms that with a threshold set at 20 ppm of gluten in “gluten free foods” as adopted by Health Canada, Canadians’ exposure to gluten residues would be maintained at levels lower than 10 mg per day, which is the clinical gluten threshold currently established for individuals with Celiac disease. The study also identifies areas of priority for food commodities targeted and consumed by Canadians with Celiac disease. These commodities need to be consistently maintained Gluten free i.e. levels of gluten detected should consistently be lower than 20 ppm (mg/kg).

nutrients-logo