π¨ Over two-thirds of physicians lack transition plans for young coeliac patients as they enter adulthood, putting their health at risk! AOECS supports the UEG report's call for structured care programs and better education for adult gastroenterologists and health care professionals. We must bridge these gaps to ensure seamless care and continuity for coeliac patients throughout Europe.
πΊ Call for Scientific Papers on Gluten-Free Beer! πΊ AOECS is inviting the research community to explore gluten detection in hydrolysed products like beer, focusing on analytical methods, accurate calibrants, and clinical studies to assess gluten safety for coeliac patients. Submit your findings by 28 April 2025 π Learn more and submit on https://www.aoecs.org/coeliac-disease/call-for-papers/
π’ AOECS has released a new position paper on gluten-free beer, addressing the limitations of current gluten analysis methods and their implications for coeliac consumers. While challenges exist, gluten-free beers produced under current guidelines remain safe for coeliacs. Visit the AOECS webpage to download the full Position Paper π» #GlutenFreeAlliance #glutenfree #AOECS #together4coeliacs #beer
π¨ AOECS has published an updated position paper on gluten in medicines, cosmetics, and hygiene products. While gluten in these items poses minimal risk to coeliacs, the paper provides important guidance for patients, doctors, and manufacturers. Stay informed and make safe choices! π #CeliacDisease #GlutenFreeAlliance #AOECS #together4coeliacs
The Association of European Coeliac Societies (AOECS) urges the Codex Committee on Food Labelling to include gluten in its new Precautionary Allergen Labelling (PAL) guidelines. AOECS warns that excluding gluten risks both safety and choice for coeliac patients. The call comes ahead of the Codex meeting in QuΓ©bec City starting on 27 October 2024.
π¨ Deadline Extended! π¨ Weβre giving researchers extra time to submit abstracts for the AOECS Call for Scientific Papers on coeliac disease. The new deadline is September 23, 2024! Donβt miss this chance to showcase your research at our Annual Conference in Madrid this November. Letβs work together to advance the understanding of coeliac disease and improve lives. π
Researchers from the Technical University of Munich have confirmed that gluten can migrate from certain biodegradable food contact materials (FCMs) into gluten-free foods, posing a risk to individuals with coeliac disease. The study found gluten levels as high as 203 mg/L in liquids exposed to wheat bran-based plates, significantly exceeding safe limits. Caution is advised for coeliacs.
π’ Have exciting research on coeliac disease? Share your findings with the global coeliac community! π Submit your abstract by September 9, 2024, for a chance to present at the AOECS Annual Conference in Madrid. πͺπΈ Learn more about how to join this call on our website www.aoecs.org. Don't miss out! π¬π
π’ Join us for Spain's inaugural Parliamentary Day on Coeliac Disease! πͺπΈ On May 16th, we'll raise awareness and discuss advancements in research and clinical practices. Tune in live from 10:00 to 13:30 CET. #CoeliacAwarenessDay #AOECS #glutenfreealliance πΎβ¨
Join AOECS and AIC at the Senate of the Italian Republic on May 14th as they spotlight Coeliac Awareness Day. Led by Italian Senator Elena Murelli, this event amplifies the voices of those affected by coeliac disease, advocating for crucial awareness and support.
For consumers with celiac disease, it is important to be able to detect if food contains gluten. Precautionary allergen labelling (PAL) is a voluntary labelling practice used by food manufacturers to communicate the potential presence of allergens in food products that are not intentionally added as ingredients. AOECS advocates for further clarity and consistency for consumer-friendly labelling.
AOECS seeks clarification from the European Commission on a proposed change in Regulation (EC) No 1333/2008. This is a key piece of legislation within the European Union that governs the use of food additives (e.g. that can replace gluten). AOECS accepts the suggested change, but the main concern is if the current rules remain unchanged despite a new categorization.
