The Codex Standard was revised in 2008. 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 that contain no more than 20 parts per million (ppm) gluten. The new standard provides safer limits overall and also help people with coeliac disease to make clearer choices on products they buy. The term gluten-free can only be used on products that contain no more than 20 ppm gluten.