Although your body can get enough vitamins from a healthy diet, many people do not get proper nutrition every day. This is where a multivitamin can be beneficial. This is especially important if you suffer from certain digestive disorders, such as celiac disease, when vitamin deficiencies may occur. Many multivitamins are gluten-free, which means you can take them if you have celiac disease, gluten intolerance or other dietary issues. Always read the label to make sure your vitamins are gluten-free.
About Gluten
Gluten is a protein in wheat, barley and rye. Gluten is often present in oats due to cross contamination during the harvesting process. Products that contain gluten include breads, cakes, baked goods, breadcrumbs, and many processed foods such as soups, salad dressings and sauces.
Ingredients to Avoid in a Multivitamin
Gluten will often be present as a filler or as a main vitamin source in a multivitamin, and there are several ingredients you need to avoid. These ingredients include wheat starch, modified starch, hydrolyzed vegetable or wheat proteins, oats, malt and dextrin. The best way to know if an ingredient does or does not contain gluten is to contact the manufacturer directly. Check the bottle for contact information.
Questionable Ingredients
Some ingredients may be questionable, such as barley grass and wheat grass. These are common ingredients in organic and whole food multivitamins. While the grain of the plants contain the gluten protein, the grass does not and is safe for gluten intolerant and celiac patients. Some concerns may be in the processing of these ingredients, due to cross contamination in the factory. When in doubt, go with a certified gluten-free product, which will be listed on the label by the nutritional facts.
Things to Remember
When a product claims to be gluten-free, it must pass certain standards to meet these requirements. According to the U.S. Food and Drug Administration, a product cannot be labeled gluten-free if the final product, "results in the presence of 20 parts per million (ppm) or more gluten in the food." Use trusted sources when it comes to a product labeled gluten-free, such as the Gluten-Free Certification Organization.
References
- MayoClinic.com; Gluten-Free Diet; January 2010
- University of Chicago Celiac Disease Center: Healing the Gut
- Gluten-Free Certification Organization: About GFCO
- Gluten Free Dietitian; Labeling of USDA-Regulated Foods; Tricia Thompson
- U.S. Food and Drug Administration: Questions and Answers on the Gluten-Free Labeling Proposed Rule
