New category of "gluten-free" claims allowed for specially produced oats
May 29, 2015 Ottawa, ON Health Canada
To mark Celiac Awareness Month, the Honourable Rona Ambrose, Minister of Health, today announced changes that will result in more safe food choices for Canadians with celiac disease by approving "gluten-free" claims on specially produced oats and foods containing these oats.
Gluten-containing grains such as wheat, rye and barley are widely used in the production of many foods. People with celiac disease must avoid eating the gluten protein found in these grains to manage their condition. In the case of oats, normal agricultural practices can result in the unintended presence of small amounts of gluten from other grains. However, recent evidence shows that oats can safely be consumed by the majority of people with celiac disease, as long as they have been produced and processed to avoid cross-contamination by gluten from other cereals. Health Canada will now allow specially produced oats with trace amounts of gluten to carry a "gluten-free" claim.
On November 14, 2014, at an event in Saskatoon, Member of Parliament for Saskatoon-Rosetown-Biggar Kelly Block, on behalf of Minister Ambrose, announced Health Canada's intent to allow the use of "gluten-free" claims. The Government remains committed to making safe and healthy foods available to Canadians as well as improving the options for Canadians with food allergies and intolerances.
Michael Bolkenius
Office of the Honourable Rona Ambrose
Federal Minister of Health
(613) 957-0200
Health Canada
Media Relations
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