<<Disclaimer: Verify this information before applying it to your situation.>>
Betty:
Canada's specific Food and Drug Regulation B. 24.018 "No person shall label, package, sell or advertise a food in a manner likely to create and impression that it is gluten-free unless the food does not contain , wheat, including spelt, kamut, or oats, barley, rye or tritical or any part thereof."
The goal is no detectable gluten and CFIA uses a test kit that detects to 20 ppm gluten which is equivalent to 10 ppm gliadin.
The USA does not have a specific regulation for gluten-free. They are currently discussing proposed labeling regulations and a bill has passed the Senate and is now before the House of Representatives that would look at gluten-free but nothing is established at this time.
The U.S. Senate has unanimously passed S. 741, whichincludes the Food Allergen Labeling and Protection Act.The key provision labeling provisions:1) Require that food ingredient statements identify ineveryday terminology that an ingredient is itself, orderived from, the top 8 food allergens -- peanuts, treenuts, fish, Crustacean shellfish, eggs, milk, soy, andwheat;2) Require food ingredient statements to identify foodallergens used in spices, natural or artificial flavorings,additives, and colorings;3) Require all foods to be re-labeled by January 1, 2006;4) Require the Secretary of Health and Human Services toissue a rule defining the term 'gluten-free' and permittinguse of the term on food labeling; and5) Require a final rule regarding the voluntary useof 'gluten-free' on food labels be issued not later than 4years after this bill becomes law.This historic, bipartisan vote, sends a LOUD and clearmessage to the House of Representatives -- it's time to fixfood labels.Thank you for
all your work to bring the celiac community tothis point.Scream and shout today, tomorrow we tackle the House ofRepresentatives.American Celiac Task Force
Best regards,
Shelley
Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
Author: Gluten Free Diet: A Comprehensive Resource Guide
Co-Author: Celiac Section, Manual of Clinical Dietetics, American Dietetic Association and Dietitians of Canada
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance Group, Canadian Celiac Association
Advisory Board: Living Without Magazine
EMail: [log in to unmask]
Phone: (306) 536-7716 Fax: (306) 751-1000
Betty Guthrie wrote:
Shelly Case,
I came across this information at the [log in to unmask] . Since I am the facilitator of a celiac group, I anticipate getting some questions about this post. Can you advise?
"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?"
Thank you.
Betty J. Guthrie - Central Coast Celiacs
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