Gluten seems to be everywhere these days, as more and more people are being diagnosed with celiac disease or gluten sensitivity.

However, a recent study by Consumer Reports has shed new light on the topic, revealing some surprising findings about gluten in popular foods and beverages.

What is gluten?

Gluten is a protein found in grains such as wheat, barley, and rye. It gives dough its elasticity and gives bread its chewy texture.

However, for people with celiac disease or gluten sensitivity, consuming gluten can cause a range of symptoms including bloating, gas, and diarrhea.

Consumer Reports’ findings

Consumer Reports tested 78 products, including popular foods and beverages such as bread, pasta, beer, and soy sauce, that were labeled gluten-free.

The study found that 26% of the tested products contained gluten levels that exceeded the FDA’s limit for gluten-free labeling, which is 20 parts per million.

Consumer Reports also found that the highest levels of gluten were found in foods that were labeled “gluten-free” but also included oats as an ingredient.

Oats do not inherently contain gluten, but they are often processed in facilities that also process wheat, barley, or rye. This cross-contamination can lead to unintentional exposure to gluten for people with celiac disease or gluten sensitivity.

What does this mean for consumers?

The findings of Consumer Reports suggest that consumers with celiac disease or gluten sensitivity need to be cautious and vigilant when choosing products labeled as gluten-free.

It is important to carefully read ingredient labels and to be aware of potential sources of cross-contamination, particularly when it comes to products that include oats.

The study also highlights the need for stricter regulations and testing when it comes to gluten-free products.

While the FDA has established guidelines for gluten-free labeling, there is currently no mandatory testing or certification process for gluten-free products. This lack of oversight can make it difficult for consumers to trust that products labeled as gluten-free are truly safe for them to eat.

The importance of accurate labeling

Accurate labeling is crucial for people with celiac disease or gluten sensitivity, as unintentional exposure to gluten can cause lasting damage to the small intestine and lead to a range of serious health issues.

In addition to being potentially harmful to individuals with celiac disease or gluten sensitivity, inaccurate labeling can also be confusing and frustrating for consumers who are trying to make informed choices about their diets.

Given the prevalence of gluten-free products in the marketplace, it is more important than ever for companies to ensure the accuracy of their labeling and for regulatory agencies to establish more rigorous testing and oversight of gluten-free products.

The bottom line

Consumer Reports’ findings offer an important reminder that not all products labeled as gluten-free may be safe for individuals with celiac disease or gluten sensitivity.

Consumers should remain vigilant when choosing gluten-free products and be aware of potential sources of cross-contamination. Improved regulations and testing could help ensure that gluten-free products are truly safe for those who need them.

At the same time, it is important to remember that for many people, gluten is not a problem.

While the popularity of gluten-free diets has skyrocketed in recent years, there is no evidence to suggest that a gluten-free diet is beneficial for people who do not have celiac disease or gluten sensitivity.