Health Canada is considering a major change to the rules on labelling food products as gluten-free and the idea has some manufacturers questioning whether it’s wise to stray from the status quo. Photograph by: File photo , National Post

OTTAWA — Health Canada is considering a major change to the rules on labelling food products as gluten-free and the idea has some manufacturers questioning whether it's wise to stray from the status quo.

Under existing legislation, a product can only be labelled gluten-free if it contains no wheat, barley, rye or oats.

Knowing whether foods contain these ingredients is imperative for people with a gluten intolerance or with celiac disease, a condition that affects an estimated one in 133 Canadians. They can't consume gluten, a protein that is found in those grains, because it damages the small intestine. The only treatment for celiac disease is to follow a strict gluten-free diet which means avoiding a wide range of breads, pastas and processed foods, and having to scrutinize the list of ingredients on every food package.

In 2007, Health Canada conducted a review of available scientific literature to determine if oats could safely be consumed by people with celiac disease, given the advances in knowledge about the condition over the last few decades. It concluded that the majority of people with celiac disease can tolerate a moderate amount of pure oats — oats that have been specially made to ensure they haven't been mixed with other grains during the production process. As a result of this review, Health Canada is seeking to update its gluten-free labelling policy. Doing so, according to the department, will help "maximize the choice of gluten-free foods for consumers following a gluten-free diet."

One might think that gluten-free foodmakers would be pleased with the prospect of expanding their number of products, but instead, some are steadfastly against the idea being pursued by Health Canada.

"We are unequivocally opposed to the inclusion of oats as a gluten-free product," Jerry Bigam, head of Kinnikinnick Foods Inc., an Edmonton-based company, said in a recent interview. "I think it's just a terrible idea."

What is prompting concern about revising the policy is that pure oats are not safe for all people with celiac disease, and there is still a minority who cannot tolerate them at all.

"To me it's a little like Health Canada saying a little arsenic doesn't hurt most people," said Bigam, whose wife and son both have celiac disease. "I don't believe that for a minute it's a positive step in the gluten-free industry. We have a gluten-free industry for a specific purpose, which is to protect the health of people who have no ability to do it themselves."

Bigam said the labelling program is good the way it is now, and that changing it could cause confusion, especially among people newly diagnosed with celiac disease, and could potentially jeopardize their health.

The Canadian Celiac Association says the safety of oats has been extensively investigated and the evidence confirms that pure oats can be eaten in limited quantities. It also notes that the studies involved a small number of subjects, however, and that people should consult a physician if they want to try introducing oats into their diet.