wheat gluten - imcea€¦ · expert module gluten confidential. for internal training purposes only...

Gluten EXPERT MODULE

Confidential. For internal training purposes only Confidential. For internal training purposes only

Wheat Gluten



Food allergy vs. intolerance

What is gluten?

What is Celiac Disease?

Tips for Gluten Free in BOH

What will you learn

?



Eight foods account for 90% of all (food related) allergic reactions.

In children

Cow‟s milk

Eggs

Peanuts

Soy

Tree nuts

Wheat

In adults

Fish (such as salmon, cod, tuna)

Peanuts

Shellfish

Tree nuts

Allergenic foods

Source: Jackson, William F.: Food Allergy, International Life Sciences Institute Europe, Brussels, 2003



But: Some food allergies may be “outgrown”.

+ - Sometimes “outgrown”

Cow‟s milk

Egg

Wheat

Soy

Usually not “outgrown”

Peanuts

Tree nuts

Fish

Shellfish



What is GLUTEN?

Food Industry:

A protein in grains that stores energy

for the growth of the plant. Gluten provides a structural function in food: leavening, texture, binding and flavor

Medicine:

A specific protein found in wheat, rye,

barley and hybrids of these grains that causes a reaction in gluten-sensitive individuals



What‟s the big deal with Gluten-Free? • Some people need to avoid gluten for health reasons

• Some people live with a person who needs to avoid gluten

• May be perceived as healthier for containing a „health claim‟

• Individuals who self-diagnose a GF diet

• “Fad dieting”



• A food allergy is a response by the body‟s immune

system to a consumed food protein.

(→ Allergic reaction)

Food Allergy vs Intolerance vs Celiac

• A food intolerance is a response by the body‟s

digestive system to a food.

(→ Gastrointestinal irritation, food not digested)

• An auto-immune mediated is where a „trigger‟

causes immune system to attack the body‟s tissues.

(→ Long-term tissue degradation)


Confidential. For internal training purposes only

How many people follow a GFD?

Who avoids wheat or gluten?

Celiac Disease

3 million

Wheat Allergy

? million

“Gluten Sensitivity/ Intolerance”

18-22 million

Avoid gluten specifically

from:

•Wheat

•Rye

•Barley

“Gluten Free”

(life-long)

Avoid wheat only

•(and spelt, and kamut)

“Wheat Free”

(may be outgrown)

Avoid gluten specifically

from:

•Wheat

•Rye

•Barley

“Gluten Free”

(life-long)



Who Are Celiac Consumers?

Adults

• 45-55 years old at diagnosis

• Few or no overt symptoms

• Average length of time to diagnose in the US: 4 years (down from 10-12 yrs)

• Present with anemia, early bone disease or infertility

• Twice as frequent than with children

• Men and women equally

Children

• Learning challenges, failure to thrive, delayed development



What is the Gluten-Free Diet?

The total and strict avoidance

of proteins

found in all varieties of wheat, rye, barley;

hybrids of these grains, and

cross‐contaminated oats



Foods that contain or MAY contain wheat (examples) Baked goods such as breads, biscuits, cakes,

crackers, doughnuts, muffins, pancakes, pretzels

Breakfast cereals, granola, energy bars

Soups such as cream soup, soup bases

Thickened sauces, gravies and soy sauce

All breaded/floured meats, fish, poultry, meats containing filler such as meatloaf, sausages, luncheon meats, hot dogs

Pasta and noodles

Beer, ales, Canadian/Scotch Whiskey

Anything ‚malted„

Seasonings/seasoning mixes, marinades, condiments



Amaranth, arrowroot, buckwheat, corn (includes

cornmeal, maize corn flour), millet, oats/

oatmeal, potato, quinoa, rice/rice bran, soya,

sago, tapioca, legumes such as chickpeas and

lentils

Wheat substitutes include:



Nutritional Quality of Gluten Free Diet

Overall concerns:

•Not enough fiber

•Carbohydrates:

Simple vs. complex

•Total fat and calories

Can be extremely high or low

•Weight management concerns

•Elevated blood-lipids and risk of cardiovascular disease

Potential Deficiencies:

• Calcium

• Vitamin D

• Magnesium

• B-Vitamins

• Folate

• Niacin

• Riboflavin

• Thiamin

• Zinc

• Iron



1) General tips

Managing food allergies in the kitchen

Strict avoidance: Avoid the food and all food products which contain the food allergen

Take care of hidden sources

Read every food label

Source: The Food Allergy & Anaphylaxis Network: welcome Guests with Food Allergies, Fairfax, 2008



1) General tips:

Strict Avoidance

Avoid Cross-Contamination Avoid cross-contamination

Careful handling during preparation

Be careful with fried food




1) High fat content makes allergic reactions worse.

2) Frying changes the chemical structure of foods.

3) Cross-contamination with other food proteins can

occur.

Test your knowledge!

Fried food can be dangerous for those with food allergies because:



1) General tips:

Strict Avoidance


Avoid cross-contamination

Careful handling during preparation

Be careful with fried food

→ Cooking oil can be a carrier for allergens.

→ Use separate equipment and utensils

designated for gluten-free handling.



Contamination is a Serious Concern

• Small amounts cause reactions and damage

• A concern at every stage of food access processing and handling

• Consumers want assurance of

safety



BOH Station Considerations

Fryer station: avoid common use of

fryers. Need designated Gluten Free

fryer.

Salad station: No double dipping!

Arrange to keep gluten ingredients to the

side.

Grills: Clean designated Gluten Free

area. Separate utensils.

Coolers: All items covered/sealed and

labeled. GF items above gluten.

Misc.: Plates stored above work station,

bread below.



Tips for Reducing Cross-Contamination

• DO NOT use equipment and surfaces without appropriate dishwashing and cleaning

• DO NOT use utensils that have

come into contact with any foods containing gluten – tongs, thermometers, spatulas, knives

• Use clean aprons after handling

flour (or other foods containing gluten)

• Employee training is very important



Gluten Avoidance - Cooking tips

Avoid wheat, rye, and barley products and their derivatives

in the menu



Try substituting 1 cup of wheat with one of the following …

Gluten avoidance - Cooking tips

Avoid wheat, rye and barley products and all wheat derivates in the menu



• ⁷/₈ - 1 cup rice flour

• 1 cup maize, corn flour

• 1 cup potato flour

• ⁵/₈ cup potato starch

• 11/₃ cups rolled oats or oat flour

Flour substitutes (examples for 1 cup)

• ⁵/₈ cup rice flour & 1/₃ cup maize flour

• 1 cup soy flour & ¼ cup potato starch

• ½ cup soya flour & ½ cup rice flour

Source: http://www.foodallergy.org/allergens/wheat.html http://www.uchospitals.edu/online-library/content=P00042

http://www.foodallergy.org/allergens/wheat.html

http://www.uchospitals.edu/online-library/content=P00042





www.foodallergy.org

www.gffoodservice.org



Today„s Key Learnings

1. Even though Celiac Disease is not an allergy, it

must be taken very seriously.

2. Gluten from wheat, rye, barley and other related

cross-breads must be avoided for life.

3. Strict precautions in back-of-house

storage, prep and service is necessary

serve Gluten Free dishes.

wheat gluten - imcea€¦ · expert module gluten confidential. for internal training purposes only...

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