Codex wheat starch

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. is a specially manufactured wheat starch where the glutenA protein that is found in the cereals wheat, barley and rye. has been removed to a trace level. This is safe to be used in the production of breads and flour mixes for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. that have a gluten level within the Codex standardThe standard by which gluten-free foods are measured. All gluten-free products need to get to below a certain limit to be considered either gluten-free or very low gluten. .

Codex wheat starch is used as an ingredient by some manufacturers who produce 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. food on prescription. It was first introduced as a basis for staple gluten-free substitute foods like flour and bread to improve their quality and texture making it more like the varieties which contain gluten. It must always appear in the ingredients list if it has been used.

CAN PEOPLE WITH COELIAC DISEASE TOLERATE CODEX WHEAT STARCH?

Foods containing Codex wheat starch that are labelled as gluten-free are suitable for all people with coeliac disease.

In the past, the Codex standard for labelling gluten-free foods was 200 parts per million (ppmParts per million. Testing of gluten in food is measured in ppm. This might sometimes be seen as mg/kg. ), a level that people with coeliac disease could not always tolerate, particularly if a large number of products were consumed at this level. The standard has changed and now all of the specialist substitute foods that are labelled gluten-free have to have a level of gluten of 20ppm or less.

At this level people with coeliac disease can eat foods in unlimited amounts. This means that gluten-free foods that contain Codex wheat starch should no longer cause a problem for sensitive patients.

Specialist products labelled ‘very low gluten’ may contain up to 100 ppm and although this is still less than the previous Codex standard for gluten-free labelling, there may be a minority of people who are very sensitive who may experience symptoms if they eat these foods on a regular basis. We do not know of any products sold in the UK that use this term.

Sensitivity to gluten may vary and should be considered on an individual basis when reviewing patients with ongoing symptoms.

Foods that contain Codex wheat starch are highlighted in the Food and Drink DirectoryCoeliac UK’s key source of information listing thousands of foods that can be included in a gluten-free diet. with a blue triangle.

Further information on where foods which contain Codex wheat starch fall under the legislation is included in the Codex standard for gluten section.