The North American Society for the Study of Celiac Disease (NASSCD) invited me to take part in a conference call to release their official statement regarding the recent Domino’s Pizza announcement of their new “gluten-free” crust that, just happens not to be suitable for Celiacs.
Unfortunately, due to a scheduling conflict I could not make the call but did want to share their press release with you. I am in complete agreement with the NASSCD and commend them for taking a stand to help protect those of us for which there is no grey-area when it comes to being gluten-free.
North American Society for the Study of Celiac Disease Comments on Domino’s Pizza ‘Gluten-Free’ Crust Announcement
May 17, 2012 – The North American Society for the Study of Celiac Disease (NASSCD) today announced a call for all restaurants and food manufacturers to properly label gluten-free products to avoid confusion that has the potential to threaten the health of people with celiac disease. View the statement NASSCD also issued this week.
The move comes after two restaurant chains, Chuck E. Cheese and Domino’s Pizza, last week separately announced new gluten-free food product offerings that provide significantly different levels of safety for people with celiac disease.
Celiac disease is a genetically inherited autoimmune condition that can damage the small intestine, and can lead – if untreated – to further serious complications, including anemia, osteoporosis, infertility and even certain cancers. Celiac disease is triggered by the consumption of gluten, a protein found in wheat, rye and barley.
“We want to eliminate the market confusion that has surfaced recently, provide clarifying facts and information about gluten-free labeling to food manufacturers, and ensure the public’s safety,” said Stefano Guandalini, M.D., president of the NASSCD, and founder and medical director of the University of Chicago Celiac Disease Center. “Additionally, there is too much variance from manufacturer to manufacturer.”