Codex standard for gluten
As a law on labelling for gluten-free foods is being created for the first time in Europe, we take at look at what this means for people with coeliac disease.
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.
What's more research has shown that people with coeliac disease are able to tolerate very low levels of gluten, safely. As a result low levels of gluten are allowed in products that are labelled gluten-free.
What is the Codex standard for gluten?
The standard for gluten-free labelling is set by an international body called Codex Alimentarius, under the World Health Organisation. It is this standard which sets the level of gluten permitted in gluten-free products. In 1981, the standard was set at a level of 200mg gluten/kg or 200 parts per million.
In July 2008 the Codex standard for gluten-free labelling was changed.
Why has the Codex standard for gluten been changed?
People with coeliac disease have different levels of tolerance or sensitivity to gluten. It is therefore difficult to have one standard that protects all people with coeliac disease.
The new Codex standard is a dual standard, which will provide safer limits overall and allow a clear choice of products for people with coeliac disease.
What are the new changes to the Codex standard?
The Codex standard will now have two categories:
- Foods containing less that 20 ppm gluten
In future, only foods that contain less than 20ppm can be labelled as 'gluten-free'.
This will apply to specialist substitute gluten-free products such as breads containing wheat codex starch with less than 20ppm. It will also include naturally gluten-free mainstream products like soups, beans and crisps.
Pure, uncontaminated oat products with a gluten level of less than 20 ppm may also be labelled as gluten-free.
- Foods containing between 20 and 100 ppm gluten
Products containing gluten above 20 and up to 100ppm will be labelled as 'very low gluten'.
This will be relevant to specialist substitute gluten-free products (such as breads and flour mixes) that contain Codex wheat starch.
Why has the Codex standard for gluten been changed?
Everyone with coeliac disease is different in terms of their level of 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 dual 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 is Codex wheat starch?
This is a specially processed wheat starch which has a level of gluten within the Codex standard. The Codex wheat starch ingredient was first introduced as a basis for the staple gluten-free 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 legislation?
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.
When will the law come into effect?
The law will not come into effect until January 2012. Final agreement has not been reached yet on the new law but we expect this to happen early in 2009. Throughout Coeliac UK has been heavily involved in discussions with the Food Standard Agency and the food industry to represent the needs of people with coeliac disease.
When the new law if finally agreed there will be a 3-year transitional period to enable manufacturers to make all necessary changes to product ranges and labels before the legislation becomes mandatory in 2012.
Coeliac UK is keen to work with food manufacturers to provide guidance on the Codex standard for gluten and its labelling implications.
What does this mean for me?
The products that you receive on prescription or that you purchase directly from the manufacturer are currently labelled as 'gluten-free' , but some of them may change in order to reflect the new legislation.
If a product contains a gluten level of 21-100ppm, it will have to be be labelled as 'very low gluten' by 2012.
This change should help to make labelling clearer for you.
How can I find out more?
You can download the current standard from the Codex Alimentarius website at www.codexalimentarius.net
