Lance Carson
Gluten is a protein found in wheat, barley, and rye that can cause health issues for people with celiac disease or gluten intolerance. While it is typically associated with food items, gluten can also be present in unexpected places, such as flavorings and fragrances. In the case of flavorings, gluten can be hidden in natural flavors or spices, and it is important to read labels and look for certified gluten-free options. Similarly, when it comes to fragrances, gluten can be an ingredient in cosmetics and personal care products, and it is crucial to be vigilant about checking ingredient lists to avoid potential health risks. Understanding the sources of gluten in flavor fragrances is essential for those with gluten sensitivities or celiac disease to maintain their health and well-being.
Is there gluten in flavor fragrances?
| Characteristics | Values |
|---|---|
| Natural flavors containing gluten | Yes, but rare. Barley malt is an expensive ingredient, so it is rarely "hidden" under flavors. |
| Regulations | The Food and Drug Administration (FDA) has strict rules about the different terms used on labels. Wheat proteins must be declared in the U.S. and cannot be hidden under "flavor" or "natural flavor." |
| Recommendations | Always read the label of any food product to check for "gluten-free" labeling. In case of doubt, contact the manufacturer. |
| Cross-contact | Cross-contact occurs when gluten-free foods come into contact with gluten through shared utensils, cooking/storage environments, or agricultural commingling. It is important to avoid cross-contact when preparing gluten-free foods. |
| High-risk foods | High-risk foods include packaged foods, imported foods, deli meats, vegan hot dogs, veggie burgers, sauces, mustards, cheese, and alcoholic beverages. |
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What You'll Learn
Gluten in natural flavours and spices
Natural flavours and spices can contain gluten, but this is rare. The Food and Drug Administration (FDA) has strict rules about the different terms used on labels. Both hydrolyzed wheat and barley are used as flavouring agents. However, wheat proteins must be declared in the US and cannot be hidden under "flavour" or "natural flavour". They must be declared by their "specific common or usual name", and the Food Allergen Labeling Consumer Protection Act (FALCPA) of 2006 also states that wheat needs to be clearly labelled. This leaves barley as the main potential problem. However, barley malt is an expensive ingredient, so it is rarely "hidden" under flavours.
According to Shelley Case, an international GF expert, "barley malt extract or barley malt flavouring is almost always declared as 'barley malt extract' or 'barley malt flavouring'". For this reason, most experts do not restrict natural and artificial flavourings in a gluten-free diet. A notable exception to this rule is "smoke flavour", which often contains barley flour.
Natural flavours are usually not a problem in foods manufactured in the US since 2006. Wheat is always labelled, and barley is usually labelled. To eliminate all risk of gluten, you can try certified gluten-free foods. Imports and dietary supplements/vitamins are covered by the law, but enforcement is currently very poor. Medications are not included.
When preparing gluten-free foods, it is important to avoid cross-contact with gluten, which can occur through shared utensils or a shared cooking/storage environment. Condiments such as butter, peanut butter, jam, mustard, and mayonnaise may become contaminated when utensils used on gluten-containing food are double-dipped. Wheat flour can stay airborne for many hours in a bakery or at home and contaminate exposed preparation surfaces and utensils or uncovered gluten-free products. Oats can also be cross-contaminated in the field when they are grown side-by-side with wheat, so select only oats specifically labelled gluten-free.
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Gluten in alcoholic drinks
Gluten is a type of protein found in some grains such as wheat and rye. People with coeliac disease must avoid gluten entirely, including in their alcoholic drinks.
Most distilled alcoholic beverages and vinegars are gluten-free. Research indicates that the gluten peptide is too large to carry over in the distillation process, leaving the resulting liquid gluten-free. This means that spirits such as vodka, whiskey, tequila, and rum are gluten-free. However, gluten can be added to these spirits if the product is flavoured or coloured after distillation. For example, vanilla vodka, peach schnapps, and caramel apple whiskey may not be gluten-free. Mixers can also add gluten to drinks, especially ready-made cocktail mixes like Margarita or Bloody Mary. Therefore, those with gluten intolerance should opt for real juices or soda with plain alcohol.
Beers, ales, lagers, malt beverages, and malt vinegars are not distilled and are therefore not gluten-free. However, there are several brands of gluten-free beers available. These gluten-free beers come in two forms. The first form is naturally gluten-free, meaning the alcohol is produced by fermenting a non-gluten-containing grain, such as hops. The second form is made from a grain that contains gluten, such as barley, which has had the gluten removed after production.
Wine is generally gluten-free, including champagne, cognac, brandy, vermouth, and port. However, wine drinks, bottled spritzers, wine coolers, sangria, and flavoured wines can contain additives and flavours that may include gluten.
Finally, hard ciders are typically gluten-free, but it is important to check the labels to ensure they do not contain traces of gluten.
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Gluten in cosmetics
Cosmetics are sometimes produced with oils, extracts, and flours derived from wheat, barley, and rye, which contain gluten. The Gluten Free RN, a website, is working to separate cosmetics into two areas: "Safe for Celiacs" and "Products to Avoid". EpiLynx, Joelle Cosmetics, and Menave are some brands that claim to be 100% gluten-free and celiac-friendly.
Some experts have raised concerns about gluten in cosmetics, prompting calls for better labelling. At a recent meeting of the American College of Gastroenterology, researchers from George Washington University discussed the case of a woman with celiac disease who developed a rash and gastrointestinal issues after using a lotion labelled "natural". Her symptoms disappeared when she stopped using the product. However, no studies have shown that gluten in cosmetics is harmful to people with celiac disease or other gluten sensitivities. Research has shown that applying gluten-containing products to the skin of individuals with celiac disease resulted in no symptoms. Even individuals with dermatitis herpetiformis, a skin condition linked to gluten, do not experience issues from topical exposure.
To minimise any risk, it is advisable to ensure that products that may enter the mouth, such as lipsticks, toothpaste, mouthwashes, and foundations, are gluten-free. It is also good practice to wash your hands after applying lotion or beauty products, especially if you are eating soon afterward, to reduce the ingestion of any gluten they may contain.
If you are seeking gluten-free cosmetics, an increasing number of brands are advertising their gluten-free status on their packaging. You can also search for products specifically labelled gluten-free, and read the labels to avoid ingredients such as wheat, barley, malt, rye, oats, triticum vulgare, hordeum vulgare, secale cereale, and avena sativa.
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Gluten in medication
Medications contain active ingredients, which affect the body, and inactive ingredients, which include everything else, such as corn starch to shape a pill or flavourings to control taste. These inactive ingredients can be a challenge for those with celiac disease as they may occasionally include gluten. Gluten can be derived from wheat, barley, or rye.
While the majority of oral medications contain no gluten or virtually no gluten, it is important to review the ingredients in your medications to be confident that they are gluten-free. If you are having trouble locating the ingredients, consider calling your doctor, pharmacist, or the manufacturer. The generic form of a medication may use different excipients than the brand name drug, and even if the brand name is gluten-free, the gluten-free status of each generic must be verified. There are no requirements for labeling gluten or common allergens in drug ingredients, and if gluten is present, it may not be clearly or prominently labeled.
A recent search of medications listed on a National Library of Medicine database, managed in conjunction with the National Institutes of Health, showed that there were 8,379 individual products or dosage forms that contained the word “starch”. Of these, 11 contained wheat starch. The FDA has identified very few oral drugs that contain wheat starch as an ingredient, and even if wheat starch were used, either as an ingredient or as a starting material, there would be very little gluten, if any, expected to be present in the ingredient or the drug product. In the rare cases where gluten may be present, the FDA estimates that wheat starch and other ingredients derived from wheat would contribute no more than 0.5 mg gluten to a unit dose of an oral drug product.
Several legislative efforts related to gluten in medications have been made in recent years. In late 2017, the FDA released draft guidelines for labeling gluten in medications. On April 3, 2019, Representative Tim Ryan introduced the Gluten in Medicine Disclosure Act of 2019 to the congressional floor. If passed, the bill would amend the Federal Food, Drug, and Cosmetic Act to require gluten be labeled in all medications. On December 11, 2019, Senator Richard Blumenthal introduced a similar bill to the Senate floor.
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Gluten in vitamins and supplements
Gluten can be present in vitamins and supplements, and it is important to check these products for gluten-containing ingredients. Gluten may be used as a binder or filler in supplements, and it can be derived from wheat, barley, or rye. Although rare, prescription or over-the-counter medications, vitamins, and supplements can contain traces of gluten. Oral medications in tablet or capsule form are a potential source of gluten contamination.
The Food and Drug Administration (FDA) requires that wheat proteins be declared in the US and cannot be hidden under "flavor" or "natural flavor". They must be declared by their "specific common or usual name". The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2006 also states that wheat must be clearly labelled. However, barley and rye are not included in the list of allergens requiring disclosure. As a result, barley is the main potential problem when it comes to gluten in flavorings. Since barley malt is an expensive ingredient, it is rarely "hidden" under flavors. Nevertheless, it is always a good idea to check the labels of any food product to ensure it is gluten-free.
Supplements fall under the FALCPA and are required to disclose the top nine allergens. However, gluten-free labelling is voluntary, and manufacturers are not required to indicate all sources of gluten on the label or indicate gluten-free status. If a product is labelled gluten-free, it must contain less than 20 parts per million (ppm) of gluten, including cross-contact, per the FDA.
Vitamin and mineral therapy can be used in addition to a gluten-free diet to aid in recovery from nutritional deficiencies associated with celiac disease. However, certain ingredients in vitamins and supplements, typically inactive ingredients, can contain gluten, so extra care must be taken to avoid gluten exposure. People with celiac disease are commonly deficient in fiber, iron, calcium, magnesium, zinc, folate, niacin, riboflavin, vitamin B12, and vitamin D, as well as calories and protein. A study from 2002 indicated that low amounts of B vitamins, iron, and folate may contribute to delayed puberty in children with celiac disease. Additionally, zinc deficiency is associated with dermatological issues such as dry skin, easy bruising, brittle nails, and thinning hair in patients with celiac disease.
There are several resources available to help identify gluten-containing products. DailyMed is a database that contains drug records and can be helpful in determining the potential for gluten contamination. While drug manufacturers are not required to disclose the source of excipients, calling the manufacturer directly can provide more information. Additionally, gluten-free certification programs, such as GFCO, can help identify gluten-free products.
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Frequently asked questions
Yes, natural flavors can contain gluten. However, this rarely happens. Both hydrolyzed wheat and barley are used as flavoring agents, but wheat proteins must be declared and cannot be hidden under "flavor" or "natural flavor."
Many food items may contain gluten, including pizza, non-certified baked goods, beer, and deli meats. It's important to always read the label of any food product to ensure it is gluten-free.
Yes, there are gluten-free cosmetics and fragrances available. Some brands that offer gluten-free products include Arbonne, Organic Excellence, and Tarte Cosmetics. It's important to read the labels and ingredients lists before purchasing any product.
To avoid gluten, it is important to prevent cross-contact with gluten-containing foods. This can include using separate utensils and storage containers and choosing certified gluten-free options. Reading labels and ingredient lists is crucial, as gluten can be hidden in unexpected ways.
