To mark Celiac Awareness Month, the Government of Canada has announced changes that will make it easier for those with gluten-free diets—specifically, those afflicted with celiac disease—to find safer food options.
Many food products on the market today are produced using gluten-rich grains like wheat, barley and rye. Unfortunately, these products are impossible for those with celiac disease to consume, as gluten causes damage to the inner lining of their small intestines. As such, celiac patients must purchase gluten-free products—which are less widely available—to ensure their own health and safety.
Oats, however, may now provide the gluten-free community with an alternative answer. Previously, those with celiac disease stayed away from this grain, as it is farmed in a way that allows for contamination from the gluten in other cereals. However, recent research has revealed that the majority of celiac sufferers can safely consume oats, as long as they have been specifically processed to avoid contamination.
Because of this, Health Canada has announced that they will now allow products made with these specially produced, uncontaminated oats to be labeled as “gluten-free”.
“Oats are a nutritious grain and can add variety for those who must follow a strict gluten-free diet for life,” says Anne Wraggett, president of the Canadian Celiac Association. “We are pleased that Health Canada has made important changes that will benefit the celiac community.”
This modification will also benefit the Canadian food industry, opening up a new segment of the market to Canadian oat growers and food processors. The opportunity to reach customers with gluten-free diets will further increase farmers’ revenue for oats, which in 2014 contributed nearly half a billion dollars to Canada’s economy.
