Consumers are faced with interpreting food labels every time they buy a packaged product. Food labels provide a range of information and it can be overwhelming deciding what to focus on. For the gluten free consumer, there are particular items of benefit on a food label, for example allergen statements and nutrient content claims, such as ‘gluten free’. Gluten Free. Have you ever wondered what that statement really means though? This article endeavours to provide some information on gluten from a nutrition and food labelling perspective. It covers topics such as what gluten is, what coeliac disease is, and looks at gluten labelling on foods. Most importantly, we hope it instils a desire for further knowledge; for it is knowledge that provides us with ability to make informed decisions to meets our needs.

What is Gluten?

Gluten is a type of protein naturally found in many grains such as wheat (and its varieties), rye, triticale, barley and oats.

What is Coeliac Disease?

Coeliac Australia reports that approximately 1 in 70 Australians have coeliac disease, with 4 out of 5 remaining undiagnosed. Coeliac Disease is an autoimmune disease where consumption of gluten causes inflammation and damage to the small bowel. The small bowel has an extensive surface area as it is covered in villi (tiny projections that protrude out) which help absorb nutrients from food. In people with coeliac disease, consumption of gluten causes the villi to become flattened and inflamed resulting in reduced capacity for nutrient absorption. Coeliac Australia states that the inflammation caused by coeliac disease can also present in other areas in the body such as the skin, joints, bones, liver, pancreas, thyroid gland, nervous system and reproductive tract. Early diagnosis and treatment of coeliac disease is important as it can reduce the risk of associated medical conditions. Currently treatment involves lifelong adherence to a gluten free diet to heal the small bowel and improve overall health.

Gluten Labelling on Foods

As a way of introduction to food labelling, food for sale in Australia and New Zealand is required to comply with food standards. These food standards are developed by an agency aptly named Food Standards Australia New Zealand (FSANZ). Enforcement of the food standards is not carried out by FSANZ, rather it is carried out by state and territory and New Zealand agencies. Included in the food standards, it states that a mandatory declaration is required when a food contains certain allergenic foods or substances. ‘Cereals containing gluten’ is included in this list of foods or substances that require a declaration.