Codex standard for gluten
What is it?
The standard for gluten-free labelling has been 200mg/kg or 200ppm (parts per million) since the 1980's. This means that specially manufactured gluten-free products such as breads and flour mixes labelled as 'gluten-free' have to have less than 200 parts per million of gluten (200mg/kg) of the finished product.
You may see that some specially manufactured gluten-free foods use an ingredient called 'Codex wheat starch', sometimes also called 'Gluten-free wheat starch'. This is wheat starch that has been washed to remove the gluten to within the Codex standard. Most people with coeliac disease can tolerate this limited level of gluten. Those who are more sensitive and show symptoms on eating products containing Codex wheat starch need to choose products currently labelled as 'wheat-free, gluten-free'.
The Codex standard of up to 200 mg/kg or 200 parts per million is still in force today.
In November 2007, at the 29th Session of the Codex committee in Germany, there was agreement to introduce a new dual standard for gluten. The new Codex standard will be called the 'Codex standard for foods for special dietary use for persons intolerant to gluten'.
When this new standard is adopted there will be, in effect, two standards for gluten-free food:
• Specially manufactured products with a gluten level of less than 20 parts per million or 20 mg/kg can be labelled as 'gluten-free'
• Specially manufactured products that have a level of gluten higher than 20mg/kg but lower than 100mg/kg will still be available, but will not be labelled as gluten-free. Appropriate wording for the labelling of these products will be decided at EU level, and implemented in the UK by the Food Standards Agency (FSA).
Coeliac UK has worked closely with the FSA in order to contribute to the debate regarding the Codex standard. A research project led by Coeliac UK and funded by the FSA systematically reviewed the evidence around the Codex standard (1).
The key outcome of this systematic review is that there is not enough evidence available to support any threshold dose of gluten that would be tolerated by all people with coeliac disease. It's the total amount of gluten eaten, rather than the dose level that is important to consider because of the additive effect.
The findings of this study were discussed at the Codex meeting in November 2007, after which the change to the Codex standard was announced.
The change to the Codex standard for gluten will clarify the labelling of specially manufactured gluten-free products for consumers. Coeliac UK wants to make sure that people with coeliac disease are able to make informed choices as a result of clear labelling and have greater certainty that the gluten level in products will be safe. We will continue our close involvement with the FSA to arrive at a suitable solution and timeline for implementation of the necessary changes.
Always refer to you local registered dietitian and health care team for specific guidance on your gluten-free diet and your individual tolerance level. Your GP or hospital doctor can arrange a referral to a dietitian.
(1) Akobeng A and Thomas A. Systematic review: tolerable amount of gluten for people with coeliac disease. Alimentary Pharmacology and Therapeutics 2008 Feb 29 (Electronic publication ahead of print)
