Learning how to read food labels correctly is essential for anyone. However, people with celiac disease need extra attention
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Below, find out what are the main precautions that a person with celiac disease should take when choosing products displayed on the shelves.
What is celiac disease?
First of all, we need to contextualize the celiac disease.
It is an autoimmune condition caused by gluten intolerance. Those who contain it should stay away from the protein present in wheat, oats, barley, rye and their derivatives, such as pasta, pizza, cakes, bread, cookies, beer, whiskey and some sweets.
It is estimated that in Brazil we have 1 celiac disease for every 400 Brazilians. Data from the National Health Council reveal that part of the population needs to be extra careful with what they consume.
Food labels for celiac people
Reading the nutritional table remains mandatory for celiac patients. It is through this that all the ingredients used will be revealed, avoiding the consumption of something that triggers a reaction.
The first tip, in this case, is to pay attention to the registration “contains gluten”, present by law right after the list of ingredients. If this description is not on the label, look for the ear or wheat with the prohibited symbol.
Within the list of prohibited foods for celiac patients, an addendum is important: Any amount of gluten, no matter how small, is harmful for those who have an intolerance to this substance.
The next tip revolves around additives E-14XX. They are ingredients that raise many questions for consumers and are also on the prohibited list for celiac patients.
Because it is made up only of numbers, this code is more difficult to identify. However, they are used to categorize modified starchesadded to many foods for the purpose of emulsifying, stabilizing or thickening.
The starch itself is not the problem, but rather its origin. If it is wheat or corn starch, ingestion is prohibited. Those that come from sweet potatoes or rice are allowed.
According to European Regulation 1169/2011, the manufacturer must indicate on the food label the existence of gluten or if there is any trace of cross-contamination, that is, the presence, even if minimal, of the substance.
If none of the above information is visible on the label or if you have any doubts, the last tip is to contact your manufacturer and obtain safe information for consumption.
An example of a reference industry in Curitiba in terms of food safety is Taina Alimentos.
Specialized in natural productsTainá delivers food options that preserve most of the original nutrients found in natural ingredients.
Furthermore, it guarantees the inclusion of the correct labeling standard, including extra care for people with celiac disease. The brand also values food safetywith all products free from cross-contamination.
Look for the brand’s products in natural food stores near you. If you prefer, visit the website and check out the items recommended for celiac patients.
