The expanding North American market for gluten-free food is presenting new opportunities for farmers and food processors, said a Regina author and nutritionist.
Shelley Case, speaking at the Prairie Grain Development Committee meetings in Saskatoon last week, said Canada has a lucrative but largely untapped market at its fingertips.
With proper research and investment by food companies and commodity groups, producers of field peas, lentils, chickpeas, flax, buckwheat, corn and quinoa could tap into value-added market for gluten-free food.
The value of North America’s gluten-free food market has been estimated at $2.7 billion annually.
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“There’s a lot of interesting grains and seeds and flours that we already produce in Saskatchewan that could be used in gluten-free diets,” said Case.
“What we need to do is start looking at some of these other crops … and trying to incorporate more of these value-added grains into gluten-free food products.”
Gluten is a protein-based component found in wheat, rye and barley that causes the onset of celiac disease, an autoimmune disorder that affects the small intestine and causes the gastrointestinal system to malfunction.
Consumption of grain-based food that contains gluten causes the autoimmune system to attack the lining of the small intestine.
The small intestine is compromised and absorption of essential vitamins and minerals is reduced, leading to other ailments such as anemia and osteoporosis.
Case said the most common symptoms are abdominal discomfort, bloating, gas, inflammation of the bowel, diarrhea and constipation.
It can also cause neurological disorders, thyroid disease, dermatitis and infertility, she said.
Those who develop the disease can manage symptoms by eliminating wheat, rye and barley from their diets.
Researchers have determined that three protein fractions, or prolamins, are responsible for spurring the onset of the disease.
The toxic prolamins are gliadin, which is found in wheat, secalin in rye and hordein in barley.
People who follow a gluten-free diet can safely consume oats, which are a source of dietary fibre, protein, iron and B vitamins.
“The good news now is that we’re beginning to see more manufacturers incorporating oats and other healthy grain into gluten-free products and, as a result, they’re not only making tastier products with better flavour and texture, they’re also making a healthier product with a better nutritional profile.”
Nutritionists and Health Canada officials still recommend that oats in gluten-free diets be regulated.
