Is whey protein gluten free? Most whey proteins contain some form of gluten containing ingredient because it is made of flavorings, additional ingredients, and some artificial preservatives. There is at times a potential risk of cross contamination with gluten if whey protein is manufactured in the same facility as other products that made gluten.
In the U.S if a whey protein product is gluten free the product must have gluten free ingredients and contain fewer than 20 parts per million of gluten. The best way to truly know if protein powder is gluten free is when it is certified by a third-party organization which is Gluten Free Certification Organization, (GFCO).
Is whey protein gluten free? Photo credit: iStock-bcerk
To receive GFCO approval the product must contain no more than 10 ppm of gluten. Some of the most common gluten ingredients that you can potentially find in some whey protein supplement products are:
- Malt
- Brewers’ yeast
- Oats
- Modified wheat starch.
- Spelt
- Bulgur
- Different types of food coloring
- Natural and artificial flavors
Why do people avoid gluten?
They avoid it because they have celiac disease and if you consume gluten protein or gluten foods it can cause the following symptoms to your body such as:
- Diarrhea
- Constipation
- Bloating
- Stomach Discomfort
- Skin Rashes
- Fatigue
- Depression
- Anemia issues
- Gas
Some of the most common gluten food sources are:
- Barley
- Rye
- Brewer’s yeast
- Bread
- Pasta
- Cereals
- Baked goods like cakes, cookies, muffins, pastries
- Snack foods like candy, chips, nuts, pretzels, etc.
- Wheat bran and wheat flour.
If you have celiac disease and you avoid gluten, then it will help prevent potential inflammation inside your body.
The Bottom Line is most whey proteins have some form of gluten containing ingredients. And the only way to know if any whey protein supplement product is gluten free is if it is certified by a third-party gluten free certification organization that has a label on it.
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References
- Smulders MJM, van de Wiel CCM, van den Broeck HC, van der Meer IM, Israel-Hoevelaken TPM, Timmer RD, van Dinter BJ, Braun S, Gilissen LJWJ. Oats in healthy gluten-free and regular diets: A perspective. Food Res Int. 2018 Aug;110:3-10. doi: 10.1016/j.foodres.2017.11.031. Epub 2017 Nov 21. PMID: 30029703.
- Kõiv V, Tenson T. Gluten-degrading bacteria: availability and applications. Appl Microbiol Biotechnol. 2021 Apr;105(8):3045-3059. doi: 10.1007/s00253-021-11263-5. Epub 2021 Apr 10. PMID: 33837830; PMCID: PMC8053163.
- Burkhardt JG, Chapa-Rodriguez A, Bahna SL. Gluten sensitivities and the allergist: Threshing the grain from the husks. Allergy. 2018 Jul;73(7):1359-1368. doi: 10.1111/all.13354. Epub 2017 Nov 29. PMID: 29131356.
- Barbaro MR, Cremon C, Stanghellini V, Barbara G. Recent advances in understanding non-celiac gluten sensitivity. F1000Res. 2018 Oct 11;7:F1000 Faculty Rev-1631. doi: 10.12688/f1000research.15849.1. PMID: 30363819; PMCID: PMC6182669.
- Huang WC, Chang YC, Chen YM, Hsu YJ, Huang CC, Kan NW, Chen SS. Whey Protein Improves Marathon-Induced Injury and Exercise Performance in Elite Track Runners. Int J Med Sci. 2017 Jun 22;14(7):648-654. doi: 10.7150/ijms.19584. PMID: 28824296; PMCID: PMC5562115.
- Devries MC, Phillips SM. Supplemental protein in support of muscle mass and health: advantage whey. J Food Sci. 2015 Mar;80 Suppl 1:A8-A15. doi: 10.1111/1750-3841.12802. PMID: 25757896.
- U.S. FDA- https://www.fda.gov/food/nutrition-education-resources-materials/gluten-and-food-labeling
