Weekend Edition Hot off the Press #12: What Qualifies as a Gluten Free Product?

When you pick up a package of gluten-free food, do you ever worry that the label might be deceiving? Could there still be some gluten lurking in there? The answer may be yes.

For many people that are gluten intolerant, gluten-free labels are a huge factor when deciding what they can and cannot eat. However, the Food and Drug Administration does not currently define the term “gluten-free”. Food manufacturers can use the label on food packages as long as it is “truthful and not misleading,” according to the FDA. Since the FDA does not regulate the labeling of gluten-free foods, it can be difficult to determine whether a food is truly gluten-free or not. In the past, there have been several incidents where grocery stores or food manufacturers have had to voluntarily remove products from shelves because the foods contained an excessive amount of gluten.

In 2007, the FDA proposed new regulation that would define the term “gluten-free” to be foods that contain less than 20 parts per million (ppm) of gluten from wheat, barley, or rye. As of right now, the regulation is still in draft form. If it passes in the future, food that is labeled “gluten-free” but contains more than 20 ppm of gluten would be “misbranded” and the manufacturer would suffer the penalties.

Outside of the U.S., there is an internationally recognized food code called the Codex Alimentarius, which is a set of food standards that cover food labeling, food safety, the use of pesticides, and food additives. It was developed and is continually updated by the Codex Alimentarius Commission, which was established by the World Health Orgainzation (WHO) and the Food and Agriculture Organization of the U.N. (FAO). According to the commission’s standards, food that is labeled gluten-free should contain less than 200 ppm of gluten. Unfortunately, the Codex Alimentarius is a voluntary set of standards that countries can choose to follow. It’s supposed to be used as a tool for countries to get in sync about food manufacturing protocols.

People who have celiac disease or gluten intolerance are certainly taking a slight risk when buying gluten-free foods. It’s not clear what specific amount of gluten is safe, but scientists continue to conduct studies on the subject. The proposed standard of 20 ppm by the FDA is considered safe, as is the 200 ppm threshold determined by the Codex Alimentarius Commission. At this time, our scientific technology isn’t precise enough to detect if a food has absolutely no gluten, but laboratories can detect levels that would affect people that are intolerant. Until any type of formal regulation is passed, consumers need to police products themselves. Stick with brands you know and listen to your symptoms.