Milling & Baking News - December 9, 2014 - 9

Business

Consumer Reports casts doubts
on merits of gluten-free diet
Continued from Page 1

gluten-free foods are not enriched or fortified with nutrients such as folic acid and
iron.
"If you go completely gluten-free without the guidance of a nutritionist, you can
develop deficiencies pretty quickly," said
Laura Moore, a registered dietitian at the
University of Texas Health Science Center at Houston, in the article.
The article also quoted Alessio Fasano,
a medical doctor and director of the Center for Celiac Research at Massachusetts
General Hospital in Boston.
"When you cut out gluten completely,
you can cut out foods that have valuable
nutrients, and you may end up adding
more calories and fat into your diet,"
Dr. Fasano said.
The Consumer Reports article said evidence shows gluten, a protein, may have
beneficial effects on triglycerides and
may help blood pressure. The fructan
starches in wheat support healthy bacteria in the digestive system.
Also, gluten-free foods may contain
extra fat, sugar or sodium to compensate for lack of taste. For instance, regular blueberry muffins from Wal-Mart
contained 340 calories, 17 grams of fat
and 24 grams of sugar while gluten-free
blueberry muffins from Whole Foods
contained 370 calories, 13 grams of fat
and 31 grams of sugar.
In regard to weight gain, the article
cited one study of 369 people with celiac
disease in which 42% of those who were
overweight or obese lost weight after almost three years on a gluten-free diet and
27% gained weight. People with celiac
disease must follow a gluten-free diet.
In another study, 82% of the people who
were overweight gained weight after
starting a gluten-free diet.
Consumer Reports found gluten-free
products were more expensive than
their regular counterparts in every category except ready-to-eat cereal. For
example, brownies made from a regular Duncan Hines mix cost about 8c per
serving while brownies made from a
Betty Crocker gluten-free mix cost about
28c per serving.
Consumer Reports this month released
a report on arsenic levels in rice, which is
gluten-free (see related story on Page 30.)
Scientists from the Food and Drug Administration in 2013 determined the amount
of detectable arsenic is too low in rice and
rice product samples to cause any immediate or short-term adverse health effects.
Consumer Reports advised people on a
bakingbusiness.com / world-grain.com

gluten-free diet to eat a variety of grains,
including gluten-free amaranth, corn, millet, quinoa, teff and an occasional serving
of rice. Other healthier gluten-free choices
offered as suggestions are naturally gluten-free whole foods such as fruit, vegetables, lean meat, lean poultry, fish, most

dairy, legumes, some grains and nuts.
The National Foundation for Celiac
Awareness, Ambler, Pa., earlier this year
also commented on a gluten-free diet.
"Though some gluten-free options are
healthful, eliminating gluten when people do not have a medical necessity for
doing so is unwarranted," said the Foundation, which seeks to improve diagnoses
of celiac disease and other gluten-related
disorders and improve the quality of life

'Just as fat was vilified in the 1990s and carbs have been
scorned more recently, gluten - a protein found in wheat,
barley and rye - has become the latest dietary villain, blamed
for everything from forgetfulness to joint pain to weight gain.'
- Consumer Reports

An article on gluten-free foods that originally
appeared on-line is the cover story in the January 2015 issue of Consumer Reports.

for those on a lifelong gluten-free diet.
A study that appeared in the September
2012 issue of the Journal of the Academy of
Nutrition and Dietetics addressed dietary
concerns with the gluten-free diet.
"There is no evidence to suggest that
following a gluten-free diet has any significant benefits in the general population," the study said. "Indeed, there is
some evidence to suggest that a glutenfree diet may adversely affect gut health
in those without celiac disease or gluten
sensitivity. Additional research is needed
to clarify the health effects of gluten and
potential consequences of avoiding gluten-containing grains."
Glenn Gaesser, Ph.D., a professor at
Arizona State University, was one of the
study's authors. He also is on the scientific advisory board for the Grain Foods
Foundation, Washington. MBN

Luna shifting line of bars to
gluten-free ingredients
EMERYVILLE, CALIF. - The Luna line
of nutrition bars for women is going
gluten-free. The brand's maker, Clif Bar
& Co., began transitioning the products
over a two-year process following the
2010 introduction of the first gluten-free
option, Luna Protein.
"We recognize that some women
were not able to enjoy Luna bars
because of gluten sensitivities or
celiac disease," said Tara DelloIaconoThies, manager of nutrition strategy
for the Luna brand. "The gluten-free
ingredients in our new bars are sourced
from our trusted farm suppliers. We
work closely with our suppliers to
ensure that we are sharing the highest
quality products with our consumers."

The company has replaced the oats
in its bars with organic gluten-free oats
and has confirmed with suppliers that
other ingredients, such as tapioca syrup
solids, also are gluten-free. The products
are made in a gluten-free facility, and
finished products are tested for gluten.
The brand's 13 flavors, which include
chocolate peppermint stick, iced oatmeal
raisin and chocolate dipped coconut, will
feature new packaging with gluten-free
labeling. As part of the transition, Luna
has launched a new flavor, chocolate
cupcake, which features dark chocolate
pieces and a smooth frosting. Like all
Luna bars, the product is made with
70% organic ingredients and contains no
artificial flavors or preservatives. MBN
Milling & Baking News

December 9, 2014 / 9

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Milling & Baking News - December 9, 2014

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