Introduction toIntroduction toGluten Free WatchdogGluten Free Watchdog

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Why GFW Was Started Why GFW Was Started Gluten Free Watchdog, LLC (GFW) Gluten Free Watchdog, LLC (GFW)

was founded by Tricia Thompson, MS, RD, to was founded by Tricia Thompson, MS, RD, to make state-of-the-art gluten-free food testing make state-of-the-art gluten-free food testing data available directly to you, the consumer data available directly to you, the consumer

It is our hope that independently testing It is our hope that independently testing labeled gluten-free products and making labeled gluten-free products and making results publicly available will allow you to feel results publicly available will allow you to feel more confident in the products you buymore confident in the products you buy

GFW tests foods that are labeled gluten-freeGFW tests foods that are labeled gluten-free AllAll test results are posted, regardless of test results are posted, regardless of

findingsfindings

The GFW Testing ProtocolThe GFW Testing Protocol Food products are purchased from store Food products are purchased from store

shelves & through mail-ordershelves & through mail-order For each specific product tested three For each specific product tested three

samples (eg, 3 packages of noodles, 3 boxes samples (eg, 3 packages of noodles, 3 boxes of cereals, 3 bags of chips) are purchasedof cereals, 3 bags of chips) are purchased

Samples are sent unopened to Bia Samples are sent unopened to Bia Diagnostics, an independent food testing Diagnostics, an independent food testing laboratorylaboratory

Samples are tested in duplicate using the Samples are tested in duplicate using the standard sandwich R5 ELISA (R7001 standard sandwich R5 ELISA (R7001 Ridascreen Gliadin) and extracted with the Ridascreen Gliadin) and extracted with the cocktail solution (Art. No. R7006, official R5-cocktail solution (Art. No. R7006, official R5-Mendez method)Mendez method)

Why Use the R5 ELISA?Why Use the R5 ELISA? Presently, the R5 ELISA (R7001 Ridascreen Presently, the R5 ELISA (R7001 Ridascreen

Gliadin) is widely regarded as the best Gliadin) is widely regarded as the best available validated ELISA for assessing available validated ELISA for assessing final food product for gluten final food product for gluten

The R5 ELISA is one of only two The R5 ELISA is one of only two commercially available ELISAs validated at commercially available ELISAs validated at the levels used for regulatory purposes the levels used for regulatory purposes and official governmental methods (the and official governmental methods (the other is the Morinaga Wheat Protein ELISA)other is the Morinaga Wheat Protein ELISA)

The R5 ELISA is included in the FDA’s The R5 ELISA is included in the FDA’s proposed gluten-free labeling rule as a proposed gluten-free labeling rule as a possible method for rule enforcementpossible method for rule enforcement

Why Test 3 Samples?Why Test 3 Samples? Ideally every package, box, or bag of product Ideally every package, box, or bag of product

would be tested before hitting the grocery would be tested before hitting the grocery shelves; however, that’s simply not practicalshelves; however, that’s simply not practical

Testing three samples represents a practical Testing three samples represents a practical compromise that gives us a better "picture" compromise that gives us a better "picture" of the gluten content of a product than just of the gluten content of a product than just one sampleone sample

Regardless, this is a snapshot of the gluten Regardless, this is a snapshot of the gluten content of a particular product at one point content of a particular product at one point in time and may not be representative of all in time and may not be representative of all samplessamples

Why Test in Duplicate?Why Test in Duplicate?

Testing each sample in duplicate does two Testing each sample in duplicate does two things: it helps guard against laboratory things: it helps guard against laboratory error and it helps ensure that the sample error and it helps ensure that the sample tested is homogenized tested is homogenized

Homogenization means that any Homogenization means that any contaminant (in this case gluten) is well contaminant (in this case gluten) is well distributed within the sampledistributed within the sample

If the results of the two extractions are If the results of the two extractions are fairly similar a reasonable amount of fairly similar a reasonable amount of confidence can be placed in the resultsconfidence can be placed in the results

Summary Test ResultsSummary Test Results As of February 15, 2012 Gluten Free As of February 15, 2012 Gluten Free

Watchdog has tested 150 packages of Watchdog has tested 150 packages of labeled gluten-free food (representing 50 labeled gluten-free food (representing 50 different products)different products)

Each sample was tested in duplicate for a Each sample was tested in duplicate for a total of 300 extractionstotal of 300 extractions

Of the 300 extractions, 268 (89%) tested < Of the 300 extractions, 268 (89%) tested < 5 ppm gluten5 ppm gluten

15 extractions (5%) tested between 5 and 15 extractions (5%) tested between 5 and < 20 ppm gluten (range 6 to 18 ppm)< 20 ppm gluten (range 6 to 18 ppm)

17 extractions (6%) tested 17 extractions (6%) tested >> 20 ppm gluten 20 ppm gluten (range 26 to well over 100 ppm gluten)(range 26 to well over 100 ppm gluten)

Foods Testing Foods Testing >> 20 ppm 20 ppm Under the FDA’s proposed rule, food labeled Under the FDA’s proposed rule, food labeled

gluten-free must contain less than 20 ppm glutengluten-free must contain less than 20 ppm gluten Four foods labeled gluten-free & tested by GFW Four foods labeled gluten-free & tested by GFW

tested tested >>20 ppm gluten, including foods in the 20 ppm gluten, including foods in the following categoriesfollowing categories– TortillasTortillas– CookiesCookies– Hot cerealsHot cereals– BreadsBreads

One food containing One food containing >>20 ppm carried the 20 ppm carried the Certified Gluten-Free mark on product packagingCertified Gluten-Free mark on product packaging

*Specific test results, including brands, are available to subscribers of GFW only*Specific test results, including brands, are available to subscribers of GFW only

Lessons LearnedLessons Learned Vast majority of food has tested < 20 ppm glutenVast majority of food has tested < 20 ppm gluten When foods labeled gluten-free either test high When foods labeled gluten-free either test high

for gluten or contain gluten ingredients, for gluten or contain gluten ingredients, manufacturers are contacted by GFWmanufacturers are contacted by GFW

Small but significant number of manufacturers Small but significant number of manufacturers who label food gluten-free who label food gluten-free – Are unaware that malt ingredients are NOT allowed in Are unaware that malt ingredients are NOT allowed in

food labeled gluten-free under the proposed FDA rule; food labeled gluten-free under the proposed FDA rule; and/orand/or

– Continue to test for gluten using the omega-gliadin Continue to test for gluten using the omega-gliadin (Skerritt) ELISA which does not detect barley; and/or(Skerritt) ELISA which does not detect barley; and/or

– Are unaware that naturally gluten-free grains, such as Are unaware that naturally gluten-free grains, such as millet can be contaminated with gluten; and/ormillet can be contaminated with gluten; and/or

– Use oat ingredients that are not certified gluten-freeUse oat ingredients that are not certified gluten-free

GFW Needs Your Support!GFW Needs Your Support!

Food testing is an expensive Food testing is an expensive propositionproposition

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