Question:
I've just read the Q&A about de-glutenized wheat, which prompted another question: I have sometimes gotten sick after eating products that say they have tested to < 20 ppm. Can I believe any gluten-free labels?
From,
Brooke
Answer:
Hi Brooke. The < 20 ppm threshold is supported by renowned researchers, including Dr. Alessio Fasano of the University of Maryland’s Center for Celiac Research, as a safe level for consumption. However, some certifying organizations use a lower threshold. The GFCO tests and certifies for < 10 ppm, and the NFCA/Quality Assurance International partnership also established < 10 ppm as the threshold for certification. The CSA Recognition Seal is for 5 ppm or less.
If the gluten-free label is from a certified organization (ex. GFCO or the others listed above), you can trust the labeling as being less than 20 ppm. However, some people have a higher sensitivity and will still react to these low levels. If you are one of those people, you may need to consume only naturally gluten-free items: fruits, vegetables, plain dairy and meats, eggs, rice and other food items that have no potential for contact or cross-contamination with gluten. You also need to make sure you have removed all possible areas of cross-contamination in your home, especially if you are newly diagnosed or share a home with people who eat gluten.
Sincerely,
Nancy Dickens, BS, RD, LDN
This article was originally posted by the National Foundation for Celiac Awareness, find it here.
Let Us Know What You Think