Should​ ​you​ ​Worry​ ​About​ ​Gluten​ ​in​ ​Ground​ ​Spices​ ​and​ ​Dried Herbs?

Coeliaque Quebec September 19, 2016 gluten, Herbs, Spices

Conclusion

The risk doesn’t seem as big as anticipated, although a small number of spices was collected for the CFIA’s analysis. The very high content of 20,000 ppm in ground mace found in this report appears to be an isolated case; however, the CFIA recalled white pepper and ground mace in 2016 because of the non-disclosed presence of gluten.

Nevertheless, the tolerance threshold, in ppm of gluten, varies from one person to another and it is not possible to know the threshold for each individual. To protect the most sensitive, it seems prudent to make the following recommendations:

• Spices and seasonings labeled with one or more of the following terms are best avoided:
• Terms indicating a source of gluten in the ingredients. For example:
  • “seasonings (wheat)”
  • “Contains: gluten or traces of gluten (wheat, barley, oat, rye, triticale)”;
  • “May contain: gluten or traces of gluten (wheat, barley, oat, rye, triticale)”.

Picking a product with one of these labels is like playing Russian roulette!

• Avoid bulk spices and seasonings which can be contaminated by utensils.
• Favor whole spices (you can ground these yourself if needed), unmixed spices, fresh herbs, garlic and fresh onion;
• Favor gluten-free mixed, ground and imported spices, especially if you add a lot to your foods.

It isn’t usually necessary to estimate the quantity of gluten you eat each day, as long as you make the safest choices and pay close attention to avoid contamination at home and elsewhere.

By Marie-Ève Deschênes, RD, Registered Dietitian
Fondation Québécoise de la maladie cœliaque (French Only)

References

1. Agence canadienne d’inspection des aliments. Salubrité des aliments; Plan d’action; Rapport/Enquêtes ciblées 2010-2011; Allergènes. Gluten dans les épices moulues.
2. Données de : Meadows and al. Undeclared Gluten in Prepackaged Products. ACIA; Food Safety Action Plan 2013
3. ACIA. Liste d’ingrédients et allergènes – Définitions. [En ligne] Page consultée le 2 juin 2016.
4. Santé Canada. Position de Santé Canada sur les allégations sans gluten. [En ligne] Page consultée le  2 juin 2016. http://www.hc-sc.gc.ca/fn-an/securit/allerg/cel-coe/gluten-position-fra.php
5. FDA; Office of Food Safety, Center of Food Safety and Applied Nutrition. Heath Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease : Determination of Tolerable Daily Intake Levels and Levels of Concerns for Gluten. May 2011
6. Santé Canada. Fichier canadien sur les éléments nutritifs. [En ligne] Page consultée le  6 juin 2016
7. ACIA. Rappel Avis de rappel d’aliments (Allergène) – Rappel de « Poivre blanc de sel » de marque Wu Hsing en raison de la présence non déclarée de gluten. [En ligne] Page consultée le  6 juin 2016. http://www.inspection.gc.ca/au-sujet-de-l-acia/salle-de-nouvelles/avis-de-rappel-d-aliments/liste-complete/2016-03-03-r10430/fra/1457382575438/1457382580588
8. ACIA. Avis de rappel d’aliments (Allergène) – Rappel de Macis moulu de marque Premier Épices et Herbs en raison de la présence de gluten. [En ligne] Page consultée le  6 juin 2016. http://www.inspection.gc.ca/au-sujet-de-l-acia/salle-de-nouvelles/avis-de-rappel-d-aliments/liste-complete/2016-02-18-r10379/fra/1456243843685/1456243849177

Pages: 1 2 3

Author

Coeliaque Quebec

Coeliaque Quebec is dedicated to the advancement of knowledge in regard to diseases induced by gluten. Its mission is to ensure that a gluten-free life is simpler and safer. Marie-Eve Deschênes, RD, has been a dietitian at Coeliaque Quebec since 2008 and member of the College of Dieticians of Quebec.