Chocolate and Gluten Intolerance: What Are the Risks?

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For many of us, chocolate is much more than just a treat. It’sstrong>love in a box on Valentine’s Day, comfort in sad times, a shared conversation over tea, or a <>craving that arises in front of a pastry shop window. Unfortunately, with the increase in cases of celiac disease (or gluten intolerance), consumers on a gluten-free diet must be extra cautious, even when it comes to chocolate.

What is gluten intolerance?

Gluten intolerance, or celiac disease, is caused by the ingestion of a protein found in certain types of grains such as wheat, rye, barley, oats, or triticale. This autoimmune disease primarily causes gastrointestinal disorders, leading to severe abdominal pain, gas, as well as nausea and vomiting. Other non-digestive symptoms can occur, such as fatigue for example, but also anemia, osteoporosis, iron deficiency, or even skin rashes and swelling. To find out if you are gluten intolerant, the first step is to see your general practitioner, who will refer you to a gastroenterologist for a complete assessment.

Isn’t chocolate naturally gluten-free?

In principle, yes, because chocolate is made of three ingredients that do not contain gluten, namely cocoa beans, cocoa butter, and sugar. However, other ingredients that might be added to candy or cake recipes can contain gluten. In this case, if you’re looking for a delicious processed product while having celiac disease, opt for gluten-free chocolate cake or cookies available on specialized websites. Furthermore, chocolate may contain traces of gluten if it is manufactured in a facility that also processes gluten-containing products.

What are the regulations regarding gluten-free chocolate?

To hold manufacturers accountable for the rise in food allergies, especially those related to gluten ingestion, the European Union has adopted a common regulation. Regulation (EU) No 828/2014 adopted by the Commission on July 30, 2014, sets out obligations regarding the labeling of gluten content in products. The label “gluten-free” is reserved for products containing less than 20 milligrams of gluten per kilogram. Then, it is possible to use the label “very low gluten content” for products containing less than 100 milligrams per kilogram.

Where to find gluten-free chocolate?

To find gluten-free chocolate, it’s quite simple, as it is increasingly available in stores today. However, if you’re looking for more variety, there are online stores specialized in gluten-free food products that offer gluten-free chocolate for snacking or cooking, gluten-free chocolate cakes, gluten-free chocolate candies, and even gluten-free chocolate spread to enjoy at breakfast or snack time.