Is there a safe level of gluten?

Who decides on the Codex standard?

The Codex standard for glutenA protein that is found in the cereals wheat, barley and rye. is decided by an international body called the Codex Alimentarius Commission which works to protect the health of consumers. 

Codex standards are based on information from scientists, technical experts and government regulators.

What are the recommended levels?

In 1981, the standard for gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. labelling was set at a level of 200mg gluten per kilogram or 200 parts per million (ppmParts per million. ). This standard was changed in July 2008 to a standard with two levels, which will provide safer limits overall, and allows a clear choice of products for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. .

The Codex standard now has two levels:

Foods containing less than 20ppm gluten

Only foods that contain less than 20ppm can be labelled as 'gluten-free'.

This may apply to specialist substitute gluten-free products like breads, flours and crackers, which may contain Codex wheat starchA specially manufactured kind of wheat starch that has been washed to reduce the level of gluten to a trace level within the Codex standard. , as well as naturally gluten-free mainstream products like soups, baked beans and crisps. The ‘gluten-free’ label may also be used for pure oat products.

The term ‘gluten-free’ implies no gluten, but in practice a zero level does not exist. It is impossible to eat a zero gluten diet, because even naturally gluten-free cereals such as rice can contain up to 20ppm or 20mg/kg of gluten. Research shows that this tiny amount of gluten is not toxic to people with coeliac disease who can eat unlimited amounts of products with gluten at a level of <20ppm.  

Foods containing between 20 and 100ppm gluten

Specialist substitute products (such as breads and flour mixes) that contain Codex wheat starch with a gluten level above 20 and up to 100ppm may be labelled as ‘very low gluten’.

When do these changes come into place?

The European Commission has decided to use the new Codex standard as the basis for a law on labelling of food for people who are gluten intolerant. The law came into effect in January 2009 but manufacturers have until January 2012 to comply with the law, allowing time for manufacturers to make changes to product ranges and labels.

Codex standard Q & As

Why has the Codex standard for gluten been changed?

Everyone with coeliac disease is different in their sensitivity to gluten. Most people with coeliac disease can tolerate a low level of gluten without ill effects. However, some people are more sensitive and can only safely eat foods with less than 20ppm of gluten.

The new standard will provide safer limits overall and also help people with coeliac disease to make a clearer choice of products. The term 'gluten-free' will only be used on products with less than 20ppm which will be safe for people with greater sensitivity to gluten.

What does 'gluten-free' really mean?

The term 'gluten-free' implies no gluten, but in practice it is not possible to test for a zero level of gluten. Research has shown that people with coeliac disease are able to eat a very small amount of gluten safely. As a result low levels of gluten are allowed in products that are labelled gluten-free.

What is Codex wheat starch?

This is a specially manufactured wheat starch which has a level of gluten within the Codex standard. The Codex wheat starch ingredient was first introduced as a basis for substitute products like flour and bread to improve the quality and texture of the products. It must always appear in an ingredients list if it has been used.

Is the Codex standard for gluten covered by the law?

The European Commission has decided to use the new Codex standard as the basis for a law on labelling of food for people who are gluten intolerant. Read more about food labelling law.