the resource for allergy
information and research
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Consumer understanding on additional labelling terms for foods without cereals containing gluten as ingredients 10/10 |
The Food Standards Agency has recently published the findings of the second of two research studies looking at how well coeliac consumers understand the new labelling phrases about the gluten content of the food they are buying. Coeliac disease is also called gluten intolerance or gluten sensitivity. It's an auto-immune disease, which means the body's immune system attacks itself. The type of reaction it causes is different to a food allergy and it doesn't cause anaphylaxis. It is estimated that 1 person in every 100 have the condition. There is no cure for coeliac disease. The only way to avoid the symptoms is not to eat foods and drinks containing gluten. When people with coeliac disease eat foods containing gluten, it damages the lining of the small intestine, which stops the body from absorbing nutrients. If people with coeliac disease do not control their condition, it can lead to anaemia, bone disease and, on rare occasions, certain forms of cancer. It can also cause growth problems in children. The researchers found that a range of different strategies are being used by those people wishing to avoid gluten when purchasing food to help them make safe food choices. Many are actively looking for ways to reduce their risk. However, there were a few within the sample who relied more on their own judgement and were not necessarily always thoroughly checking to establish whether the foods they ate contained gluten. In this second study the researchers tried to establish consumer’s reactions to the statement ‘No gluten containing ingredients’. They found that it was generally welcomed by the research audience for making decisions when eating out, especially when compared to the new labelling for food suitable for those people wishing to avoid gluten, for example changes to gluten free statements on menus. The ‘No gluten containing ingredients’ statement also emerged as the most effective and appropriate statement compared to the alternatives tested. If you would like to read the full reports they are available from the Food Standards Agency’s website.
More research on the management of coeliac disease
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