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Subject:
allowable levels of gluten in ppm
From:
Janice <[log in to unmask]>
Reply To:
Janice <[log in to unmask]>
Date:
Wed, 7 Apr 2004 19:42:21 -0600
Content-Type:
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<<Disclaimer: Verify this information before applying it to your situation.>>

In Canada, ELISA testing is used to detect gluten in food products at levels
of
greater than 20 ppm (parts per million) of gliadin. According to CFIA
standards, products labelled gluten-free would contain no 'detectable'
amounts of gluten.

I have heard that in the United States, products labelled gluten-free are
allowed to
contain up to 200 ppm.  Is this correct ? Can anyone verify this statement?

Janice.

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *

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