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gluten-free labeling laws are strict in the United States (20 ppm) - but they are the strictest in the world, and why Australia is much less!

At the core Celiac any buyers shopping list is to buy products that do not contain gluten. But what exactly does that mean? Do not buy foods that have ingredients that could contain gluten grains, or is willing to risk buying the foods that are classified as free of gluten, since they contain a number of gluten that "someone" considered safe?

Apparently, the more experienced buyer celiac know what ingredients to keep in mind, however, some very experienced buyers gluten free still feel sick of manufactured foods that are presented without gluten. As the information shown below, everything seems to be in the acceptable level that countries are willing to legislate.

The three regions of the most progressive legislation appear to be the U.S., Europe and Australia. These areas will discussed in this order.

EUROPEAN LEGISLATION

Previous research suggests that Europe GFP perhaps one of the most gluten free aware regions land, however, have online search habits very low. This can, of course, due to low rates of celiac disease and / or high availability gluten-free food in the community.

As to the labeling requirements: "In Europe, the CAC adopted 20 ppm as a limit accepted for gluten in products "gluten free" in 2008, the first update of the guidelines since 1983. The limit is reduced massively from 200 ppm to 20 ppm - and says that this level is considered to pose no risk for celiac disease. The reason for this change is that low levels are more easily achievable in 25 years due to technological advances that allow more accurate detection of minute traces of gluten. "Ref 1

U.S. LABELLING

U.S. is one of the most physically demanding and gluten-free markets in the world online. With technological advances and progressive health you can expect that also world has labeling laws.

But gluten-free products seem to be an exception. While the Food and Drug Administration (FDA) introduced Food Allergen Labeling and Consumer Protection Act (FALCPA) in 2006, this was for the following eight foods allegens "Milk, eggs, wheat, seafood soybeans, peanuts, tree nuts, fish and shellfish. "In 2007 the FDA proposed that gluten should be labeled on more than 20 mg / kg (20 ppm) - but this still has not been ratified.

So while many manufacturers are voluntarily following this guideline "Journal of Allergy and Clinical Immunology found 25 different kinds of term including advice 'may contain', 'shared computer "and" within the plant. In addition, found that 65 percent of the products listed nonspecific terms such as 'natural' and 'species', and that 83 percent of which were not linked to specific ingredients. "Ref 1. This suggests that the gluten can potentially be hidden within the terms non-specific.

Notably, while the standard food are covered by the FSA ruling mg 20, created a single category labeled only for cereals. Those who have been processed to remove gluten levels below 100 parts per million, must be labeled as "gluten reduced" or "very gluten low. "Foods that are naturally gluten-free and acceptable for a gluten free diet can not be labeled as" gluten free "or" special diet " but can say they are "naturally gluten. Ref 3

The FSA also requires the quantitative determination of gluten in foods and ingredients based on an immunologic method or other methods that provide at least the same sensitivity and specificity, and that all tests on gluten-sensitive devices 10 mg gluten / kg or less. The rules include enzyme-linked immunoassay (ELISA) R5 Mendez method as the formal adoption of qualitative analysis method for determining the presence of gluten in foods. Ref 3

Interestingly Celiac Disease Association has gone further in its recommendation on food labeling he called gluten-free only if they contain less than 3 ppm - The CODEX remains firmly behind the specification of 20 ppm, due to quality control can reasonably be expected from manufacturers. As it is, they may have until 2012 to comply with the ruling FSA 20 ppm!

AUSTRALIA

Australia has one of the more mature physically and online gluten-free markets in the world. Along with this is one of the highest standards of gluten-free labeling in World:

Quote from Food Standards Australia and New Zealand: "To be labeled gluten-free in Australia and New Zealand, a food must contain" gluten detectable "by the most sensitive method of universal acceptance. At the time of printing the list of ingredients, 7 th Edition, the test can (Easily) achieve a detection level of 0.0005 (5 parts per million). If the gluten is not detected then the food can be labeled gluten-free. " Ref 2

The Coeliac Society of Australia notes that "some of the ingredients (eg, glucose syrup, dextrose, caramel color) are so elaborate in the tests, the results have always shown "no detectable gluten," even if they come from wheat, "Therefore, these common ingredients derived represent wheat gluten, although gluten is declared on the label. "Hence the title." Avoid "increases in gluten-free label list of ingredients of the product, and products with statements such as "may contain wheat or gluten Ref 2

While FSANZ The appointment suggests that gluten free labeling standard in Australia is likely to become "law", a 2007 survey conducted by the NSWFA suggests that the association has powers very little to enforce it. In 2007, the NSWFA conducted a survey of foods labeled "gluten free" and found that of 211 food labeled as "no gluten "at the point of retail that 4.7% did not qualify. (Ref. 3) In fact, ten samples were found to contain gluten, gluten-containing ranging from 4 ppm to 160 ppm. Higher food were prawn crackers (160 ppm), followed by funds Auto flour (30-45 ppm). Following the guidelines in the time, the food more than 20 ppm were asked to withdraw voluntarily by the manufacturer.

CONCLUSION

Australia has "potentially" one of the strictest laws of gluten-free labeling in the world. If the clause of "no detectable gluten" is taken at its word and kits can test from 3 and 5 ppm of gluten, then this should be the maximum limit of gluten in gluten-free foods manufactured in Australia. However from previous surveys, seems that the violators of this law, are often given a voluntary request to withdraw the products and not fines or penalties are issued, no media reporting is necessary for "minor" infractions.

Europe and America have both established a limit of 20 ppm, however, this is not a law in the U.S. yet. Celiac Disease Association (USA) is pushing the limits for gluten free to be lowered to 3 ppm, but some manufacturing U.S. groups believe that this is too difficult to achieve in reality. Note that the Australian survey used Biokits gluten gluten test kits manufactured by Tepnel Biosystems. The kits are a proven AOAC official method to measure the quality and quantity of gluten, with a reporting limit of 3 ppm (mg / Kg).

U.S. research shows that many of their own country products contain terms such as the one labeled 'natural' and 'species' that may or may not contain gluten. If this is the case of a country as progressive is highly recommended that you eat foods from other countries that do not respect the law gluten is a high risk. This raises the question of how much trust your local manufacturer does not allow to enter contamination in the manufacture of 'no gluten 'food, and where exactly does your favorite gluten free restaurants source their ingredients?

Ref. 1 http://www.foodnavigator-usa.com/Legislation/Challenges-and-benefits-of-gluten-free-labeling-laws

Ref 2 http://www.glutenfreeda.com/mar07_eating-out-gf.asp

Ref 3 http://www.foodstandards.gov.au/educationalmaterial/monitoringandsurveillance/foodsurveillancenewsletter/spring2008.cfm

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