| "bottom-link"> | | | | sanctioned qualitative analysis method for |
| Gluten Free labelling laws used to be very lax at | | | | determining gluten presence in food. Ref 3 |
| 200 ppm. This made many celiac’s sick. | | | | Curiously The Celiac Sprue Association has gone |
| Europe led the way in lowering permitted gluten in | | | | even further in its labelling recommendation of |
| gluten free food to 20 ppm and the US is soon to | | | | classing foods as gluten free ONLY if they contain |
| follow, but Australian authorities think that this is | | | | under 3 ppm — The CODEX COMMISSION |
| still too high. This article looks at the intention | | | | remains resolutely behind the 20 ppm specification |
| behind the current laws and what the real | | | | due to the quality control that can reasonably be |
| threshold is believed to be (much less than 20 | | | | expected from manufacturers. As it is, they may |
| ppm!) | | | | have until 2012 to abide by the FSA 20 ppm |
| At the core of any celiac shoppers shopping list is | | | | ruling! |
| buying products that are gluten free. But what | | | | AUSTRALIA |
| exactly does that mean? Do you buy foods that | | | | Australia has one of the most mature physical |
| have no ingredients that could possibly contain | | | | and online gluten free markets in the world. Along |
| gluten grains, or are you willing to risk buying | | | | with this comes one of the most stringent gluten |
| foods that are classed as gluten free, because | | | | free labelling standards in the world: |
| they contain an amount of gluten that | | | | QUOTE from Food Standards Australia New |
| someone’ has assessed as safe? | | | | Zealand: To be labeled gluten-free in Australia |
| It would appear that the more experienced celiac | | | | and New Zealand, a food must contain "No |
| shopper knows what ingredients to look out for, | | | | Detectable Gluten’ by the most sensitive |
| however some very experienced gluten free | | | | universally accepted test method. At the time of |
| shoppers still report feeling sick from | | | | the printing of the Ingredient List, 7th Edition, |
| manufactured foods purporting to be gluten free. | | | | testing can (readily) achieve a detection level of |
| As the information below will show, it all appears | | | | 0.0005 (5 parts per million). If gluten is not |
| to be in the acceptable level that countries are | | | | detected then the food can be labeled gluten |
| willing to legislate. | | | | free." Ref 2 |
| The three most progressive legislation regions | | | | The Coeliac Society of Australia notes that |
| appear to be the US, Europe and Australia. These | | | | some ingredients (i.e. glucose syrup, dextrose |
| areas will be discussed in this order. | | | | and caramel colour) are so highly processed that |
| EUROPE LEGISLATION | | | | when tested, the results have always shown |
| Previous GFP research suggests that Europe | | | | no detectable gluten,’ even if derived |
| maybe one of the most gluten free aware | | | | from wheat," Therefore, these common |
| regions on earth, however they have very low | | | | ingredients derived from wheat are rendered |
| online search habits. This may of course be due | | | | gluten-free, even though gluten is declared on the |
| to low rates of celiac disease and/ or high | | | | product label. Hence the qualification: "the label |
| availability of gluten free food in the general | | | | gluten-free overrides the product’s |
| community. | | | | ingredient listing, and products with statements |
| Regarding the labelling requirements: In Europe, | | | | such as "may contain wheat or gluten" should be |
| the Codex Commission approved 20ppm as an | | | | avoided." Ref 2 |
| accepted threshold for gluten in 'gluten-free' | | | | While The FSANZ quote suggests that |
| products in 2008, in the first update to guidelines | | | | Australia’s gluten free labeling standard is |
| since 1983. The limit was massively cut from | | | | likely to become law’, a 2007 survey |
| 200ppm to 20ppm — and it claims this | | | | conducted by the NSWFA suggests that the |
| level is considered to pose no risk to celiac | | | | association has very few powers to enforce it. In |
| sufferers. The reason for the change is that low | | | | 2007 the NSWFA undertook a survey of foods |
| levels are more easily attainable than 25 years | | | | labeled gluten-free and found that of the |
| ago due to technological advances allowing for | | | | 211 foods labeled as gluten-free in retail |
| more accurate detection of minute gluten | | | | outlets that 4.7% did NOT qualify. (Ref 3) In fact, |
| traces. Ref 1 | | | | ten samples were found to contain gluten, with |
| USA LABELING | | | | gluten content ranging from 4 ppm to 160 ppm. |
| The US is one of the largest physical and online | | | | The highest foods were found to be prawn |
| demand gluten free markets in the world. With its | | | | crackers (160 ppm) followed by Self- raising flour |
| progressive technological and health advances you | | | | (30-45 ppm). Following international guidelines at |
| may expect that it also leads global labelling laws. | | | | the time, foods over 20 ppm were requested to |
| However gluten free products appear to be an | | | | be withdrawn voluntarily by the manufacturer. |
| exception. While the Food and Drug Administration | | | | CONCLUSION |
| (FDA) introduced the Food Allergen Labeling & | | | | Australia has potentially’ one of the |
| Consumer Protection Act (FALCPA) in 2006, this | | | | most stringent gluten free labelling laws in the |
| was for the following eight food allegens Milk, | | | | world. If the no detectable gluten’ |
| egg, wheat, soy, peanut, tree nuts, fish, and | | | | clause is taken at its word and kits can test |
| crustacean shellfish. By 2007 the FDA | | | | between 3 and 5 ppm gluten, then this SHOULD |
| PROPOSED that gluten SHOULD be labeled at | | | | be the upper limit of allowable gluten in gluten free |
| anything over 20mg per kg (20ppm) — but | | | | Australian manufactured foods. However from |
| this has yet to be ratified. | | | | previous surveys, it appears that offenders of |
| Thus while many manufacturers are voluntarily | | | | this law, are often given a voluntary request to |
| following this guideline Journal of Allergy and | | | | withdraw products and no fines or penalties are |
| Clinical Immunology found 25 different types of | | | | issued, no media notification is required for |
| advisory term including may contain’, | | | | small’ infractions. |
| shared equipment’ and within | | | | Europe and America have both settled on an |
| plant’. Additionally, they found that 65 | | | | upper limit of 20 ppm, yet this is not law in the |
| percent of products listed non-specific terms, such | | | | US yet. The Celiac Sprue Association (USA) is |
| as natural flavours’ and 'spices’, | | | | pushing for gluten free limits to be dropped to 3 |
| and that 83 percent of those were not linked to | | | | ppm however some US manufacturing groups |
| any specific ingredients. Ref 1. This suggests | | | | believe that this will prove too difficult to attain in |
| that gluten could potentially be hiding among the | | | | reality. Note that the Australian gluten free survey |
| non-specific terms. | | | | used Biokits Gluten Assay Kits manufactured by |
| Remarkably while standard foods are covered by | | | | Tepnel Biosystems . The kits are an accredited |
| the FSA 20 mg ruling, it created a unique labeling | | | | AOAC Official method and measure gluten both |
| category just for CEREALS. Those that have | | | | qualitatively and quantitatively, with a limit of |
| been processed to reduce gluten to levels below | | | | reporting of 3 ppm (mg/kg). |
| 100 parts per million must carry a label such as | | | | US research shows that many of its own |
| gluten-reduced,’ or very-low | | | | country’s products contain labelling terms |
| gluten.’ Foods that are naturally gluten-free | | | | such as as natural flavours’ and |
| and acceptable for a gluten-free diet cannot be | | | | 'spices’ which may or may not include |
| labeled as gluten-free,’ or | | | | gluten. If this is the case on such a progressive |
| special-diet,’ but may say that they are | | | | country it is strongly suggested that eating food |
| naturally gluten-free.’ Ref 3 | | | | from other countries that don’t abide by |
| The FSA also mandates that quantitative | | | | gluten free legislation IS a high risk venture. This |
| determination of gluten in foods and ingredients be | | | | raises the question of how much do you trust |
| based on an immunologic method or other | | | | your local manufacturer not to allow cross |
| method providing at least equal sensitivity and | | | | contamination in the manufacture of gluten |
| specificity, and that all testing done on equipment | | | | free’ foods, and where exactly does your |
| sensitive to gluten at 10 mg gluten/kg or below. | | | | favourite gluten free restaurant source its |
| The rules cite the enzyme-linked Immunoassay | | | | ingredients? |
| (ELISA) R5 Mendez method as the officially | | | | |