Oats can now make gluten-free claim in Canada

By Sue Newell, CCA

Oat flakes on white background

Health Canada announced regulatory changes that will allow a gluten-free claim for specially produced or processed oats that are free from wheat, rye, barley, or their hybridized strains, and for foods containing these oats. Details about these changes, an updated position paper and other important information can be found on Health Canada’s Website.

The Canadian Celiac Association supports this decision to allow gluten-free claims for specially produced gluten-free oats and products containing such oats. The Canadian Celiac Association Professional Advisory Council Position Statement on Consumption of Oats by Individuals with Celiac Disease is available on www.celiac.ca.

Health Canada’s Marketing Authorization permits the gluten-free claim for oats if they meet the following criteria:

  1. The food contains no oats other than specially produced “gluten-free oats”;
  2. The finished product does not contain greater than 20 ppm of gluten from wheat, rye, barley or their hybridized strains;
  3. The food contains no intentionally added gluten from wheat, rye, barley, or their hybridized strains; and
  4. The “gluten-free oats” are clearly identified as such in all cases where ‘oats’ are referenced, including in the list of ingredients.

Manufacturers who want to make a gluten-free claim on pure oats or products made with pure oats are responsible for ensuring those oats meet the criteria outlined in the Marketing Authorization. If a product is marketed as gluten-free and contains oats that do not meet the criteria, it will be subject to enforcement actions by the Canadian Food Inspection Agency (CFIA).

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Celiac expert, Shelley Case, to speak at Choices

Shelley Case will be speaking at Kelowna’s Choices Market on Wednesday September 8th at 7 pm.

This is a great opportunity to hear one of the most knowledgable speakers on Celiac Disease. There is a charge of $5.00. Contact Choice’s at (250) 862-4864 to reserve a space, maximum 50 people.

Who is Shelly Case?  Read below for the bio from her web site.

A registered dietitian, Shelley Case is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States and the Professional Advisory Board of the Canadian Celiac Association.

Shelley is a frequent guest on television and radio, including the NBC Today Show and CBC Newsworld. A popular speaker, she has delivered numerous lectures and workshops at national and regional medical, dietetic, Celiac and food industry conferences throughout the USA and Canada, including the National Institutes of Health Consensus Development Conference on Celiac Disease, American Dietetic Association and Dietitians of Canada annual conferences and Natural Products Food Expo conferences.

She is the author of many articles on celiac disease and the gluten-free diet in leading publications such as Gastroenterology,Digestive Disease Sciences, Pediatrics, Journal of Human Nutrition and Dietetics, Topics in Clinical Nutrition, and Today’s Dietitian. In addition, she co-authored the celiac section in the Manual of Clinical Dietetics (6th edition) by the American Dietetic Association and Dietitians of Canada, and has contributed to many other publications including textbooks, magazines, and other patient education resources. Shelley writes “Ask the Celiac Expert” column for Allergic Living Magazine; “Good for You” column at www.glutenfreeda.com and “Ask Shelley Case” at www.befreeforme.com.

In recognition of Shelley’s major contributions to the celiac community and dedication to educating health professionals and individuals with celiac disease in Canada and the United States, she was awarded the Queen Elizabeth Golden Jubilee Medal. Shelley also recently received the Canadian Celiac Association’s Honourary Life Member Award.

Shelley earned a Bachelor of Science Degree in Nutrition and Dietetics from the University of Saskatchewan and completed her Dietetic Internship at the Health Sciences Center in Winnipeg, Manitoba. Over the past 27 years, Shelley has helped thousands of people improve their eating habits and manage a variety of disease conditions through good nutrition. Currently, she has her own nutrition consulting company specializing in celiac disease and the gluten-free diet that offers a variety of services to individuals, health organizations and the food industry.

Professionally, Shelley is a member of the Dietitians of Canada, Saskatchewan Dietitians Association and American Dietetic Association, as well as the Nutrition Entrepreneurs, Dietitians in Business and Communications and the Medical Nutrition Practice Groups of the American Dietetic Association. She also serves on the Advisory Board of Living Without magazine.

Very active in her community and church, she has chaired many conferences and special events. Shelley is an accomplished musician who enjoys playing piano and electric keyboard. She lives with her husband and two children in Regina, Saskatchewan, Canada.