Chocolate and Gluten Intolerance: What Are the Risks?

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For many of us, chocolate represents much more than just a treat. It’s **love in a box** on Valentine’s Day, **comfort in sad moments**, a **shared conversation at tea time** or a **gourmet impulse** in front of a pastry shop window. Unfortunately, with the rise 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 grains like wheat, rye, barley, oats, or triticale. This autoimmune disease primarily causes intestinal disorders, leading to significant abdominal pain, gas, nausea, and vomiting. Other non-digestive symptoms can also occur, such as fatigue, anemia, osteoporosis, iron deficiency, skin rashes, and swelling. To find out if you are gluten intolerant, you should first see your primary care doctor, who will refer you to a gastroenterologist for a complete evaluation.

Isn’t chocolate naturally gluten-free?

In principle, yes, because chocolate consists of three ingredients that do not contain gluten: cocoa beans, cocoa butter, and sugar. However, other ingredients that may be added to recipes for candies or cakes can contain gluten. In this case, if you are looking for a tasty processed product and have celiac disease, opt for gluten-free biscuits or gluten-free chocolate cake available on specialized websites. Additionally, chocolate may contain traces of gluten if it is made in a facility that also produces gluten-containing products.

What are the regulations regarding information on gluten-free chocolate?

To hold manufacturers accountable in the face of **the increase 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, defines the obligations regarding information on the gluten content of products. The label “gluten-free” is reserved for products containing less than 20 milligrams of gluten per kilogram. It is also 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 very easy, as it is increasingly available in stores today. However, if you want more choices, there are online stores specializing in gluten-free food products that offer gluten-free chocolate to snack on or cook with, gluten-free chocolate cakes, gluten-free chocolate candies, and even gluten-free chocolate spread to enjoy for breakfast or as a snack.