Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Australian Celiacs Fight to Keep Tough Gluten-free Standards

    Reviewed and edited by a celiac disease expert.

    Celiac.com 02/06/2015 - Australia is home to some of the most stringent gluten-free product standards in the world. Under current standards, all “gluten free" products sold in Australia must contain about three parts or fewer per million.

    Photo: CC--Pabak SarkarThe food industry would like the standard set at 20 parts per million, which would bring Australia into line with the United States, and the EU.

    Celiac.com Sponsor (A12):
    Moreover, Coeliac Australia, a major celiac advocacy group, has suggested that Australia’s strict standards are becoming unworkable, as improved tests permit detection of smaller and smaller amounts of the gluten protein. The group has signaled an openness to the industry plan to lower the standards to 20ppm gluten content.

    Such a move would allow a much wider range of products to be sold in Australia as “gluten-free, ” but would potentially impact hundreds of thousands of Australians who suffer from celiac disease and gluten-sensitivity, many of whom who fear it will save money for manufacturers while triggering severe illnesses in their population.

    The push to change the definition of "gluten free” is being driven by the food and grocery council, which includes major grocery chain Coles.

    Coles happens to be one of Coeliac Australia’s biggest sponsors.

    However, in the face of vociferous opposition to such changes, Coeliac Australia has backtracked from its initial support, and has announced that it will now review its position.

    What do you think? Is Australia’s gluten-free standard too tough? Will it be better to change the standard to match that of the U.S. and the E.U.? Or would it be better to change American and European standards to match Australia. Share your thoughts below.

    Read more at Open Original Shared Link.



    User Feedback

    Recommended Comments

    Guest Sue

    I hope they hold tough. I feel the 20 ppm standard in the U.S. is not good enough for me. I find I have a slight celiac reaction (rash) going most of the time even though I eat only gluten free foods.

    Link to comment
    Share on other sites
    Guest SHansen

    Posted

    Definitely have US/Canada standards change to Australia's standards. As previously read in another article, and for those that have celiac ... 20ppm still has gluten and therefore bad for celiac ... 10ppm still has gluten and therefore bad for celiac. 3ppm still has gluten and therefore bad for Celiac.

     

    Yet again we see the standards of our health being at risk all for the convenience of an industry - in this case manufacturers. This is just as horrible as marking the packages May Contain just to be lazy/safe!! Keep Australia Safe!! Fix the standards in other countries to match!!

    Link to comment
    Share on other sites
    Guest Michael

    Posted

    When I met with Dr. Rodney Ford of New Zealand in October 2012, he urged us to not accept the 20ppm gluten-free labeling standard. I am an extra sensitive celiac and ataxia and cannot consume food processed in a facility that processes wheat. I hope the Australians fight to keep 3ppm.

    Link to comment
    Share on other sites
    Guest Wanda

    I am an Australian and have not traveled to US/EU since diagnosis 5 years ago. I do, however, live in another country where products are imported from both Australia/NZ and the US.

     

    Whilst I will purchase products from the US labelled as gluten-free, I still read the labels. To date, I have not had an adverse reaction. It is useful to note that Australians who are diagnosed with coeliac disease are told not to eat oats - so purchasing products from US/EU is more challenging as they may be labelled gluten-free but could still contain oats.

     

    In respect to whether it would be better for Australia to increase to 20ppm or for EU/US to change to Australian rules - I would suggest that consistency would be good, but the consistency would also need to consider whether oats are in or out of a gluten-free diet.

    Link to comment
    Share on other sites
    Guest Alan

    20ppm is obviously good enough for those eliminating gluten for general health purposes. For those with extreme gluten sensitivity this may well be 'not good enough'. Extensive testing of what levels are ok for everybody should surely be a prerequisite to legislating a standard (anywhere).

    Link to comment
    Share on other sites
    Guest Deborah

    Posted

    I too believe they should hang tough - those of us who are extremely sensitive are better served by the stricter standard.

    Link to comment
    Share on other sites
    Guest Sherine

    Posted

    I fully agree that all the countries must meet up to the standards of Australia. As I dream of a day that I can travel and eat out without fear of falling sick.

    Link to comment
    Share on other sites
    Guest Linda

    I do hope they hold out (and win) for the 3 ppm gluten levels. I feel that the 20 ppm standard is too high here (I am a very sensitive celiac). Our policy makers have the habit of lowering standards, whether it be for water contaminants, pesticides, et al. Never to our benefit. I rarely eat gluten-free products but opt for fresh, whole foods.

    Link to comment
    Share on other sites
    Guest Susie

    Posted

    First, Australia should be the standard all the other countries should rise to meet. For those of you who can tolerate the 20ppm which I cannot, please remember that even though you might not be having visible symptoms, the damage could still be happening! Second, since when should standards be determined by the food industry? They already charge more just to say "gluten free" and now you've made it easier for them to not be careful when preparing "gluten free" foods.

    3) Would a food containing 20ppm of sugar be able to be labeled "sugar free"?

    Link to comment
    Share on other sites
    Guest admin

    Posted

    First, Australia should be the standard all the other countries should rise to meet. For those of you who can tolerate the 20ppm which I cannot, please remember that even though you might not be having visible symptoms, the damage could still be happening! Second, since when should standards be determined by the food industry? They already charge more just to say "gluten free" and now you've made it easier for them to not be careful when preparing "gluten free" foods.

    3) Would a food containing 20ppm of sugar be able to be labeled "sugar free"?

    You are making the mistake of assuming that the highest possible level of gluten allowed in foods, 20 ppm, is actually in those foods. This is not the case. Most gluten-free foods test well under this level, and yes, if a food contained only 20 ppm of sugar your would not be able to taste any sweetness, and it likely could easily be labelled "sugar free."

    Link to comment
    Share on other sites
    Guest Crystal

    Posted

    I think the U.S. and Europe should change their standards to match up with Australia's current standards. Just because a food is certified doesn't mean somebody with celiac disease won't get a glutened when they eat it. 20 ppm is too much for some people to tolerate, so that label isn't trustworthy. The FDA's standards are clearly set too low and need to be more stringent.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This article comes to us from Frederik Willem Janssen, Zutphen, The Netherlands, e-mail: Open Original Shared Link. If you have specific questions about it, please contact him directly.
    The Codex Alimentarius provides the gluten-free standard for European food manufacturers.  This article will deal with  foods that are officially labeled as "gluten free."
    In the European Union there is a directive on foods for special dietary uses (89/398/EEG), and this directive is the basis for all national legislation in the countries of the European Union. Though the directive deals with gluten-free foods there is no assigned limiting level of gluten for gluten-free food yet, so it is up to the national regulatory bodies of the member states to set their own level. There is h...


    Scott Adams
    Celiac.com 01/25/2007 - Under an FDA proposal published yesterday, food companies will have to meet new standards before labeling their products as gluten-free. It also provided a new definition for gluten-free which will give individuals with celiac disease greater confidence that specially labeled foods are in fact, safe for them to eat, according to the American Celiac Disease Alliance (ACDA).
    The Food Allergen Labeling and Consumer Protection Act (FALCPA) passed by Congress in 2004, requires food manufacturers to clearly state if a product contains any of the eight major food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soy. It also required the FDA to develop and implement rules for using the term ‘gluten-free’ on food packaging.
    Adh...


    Jefferson Adams
    Celiac.com 07/23/2008 - Folks who follow a gluten-free diet can take comfort that the Codex Alimantarius, the international body responsible for setting food safety standards, has moved a step closer to adopting the gluten-free standards they drafted in November 2007, and their new standards are, for the most part, in-line with the proposed FDA regulations. However, those hoping for speedy adoption of similar standards by the FDA will just have to wait until the FDA takes one last round of public comment and evaluates safety standards used in developing the standards. Certainly, anticipation has been running high, as several blogs and otheronline sources have wrongly claimed that the new FDA standards will go intoeffect in August 2008.
    From June 30 to July 5, 2008, the Codex Alimentarius...


    Jefferson Adams
    Celiac.com 07/20/2012 - Many of the millions of Americans who suffer from celiac disease and gluten-intolerance are eagerly awaiting the FDA's forthcoming standards for gluten-free product labeling. Until then, different agencies may apply differing standards, often with confusing results.
    The recent dust-up between Widmer Bros. brewing of Oregon, one of many breweries crafting gluten-free beers, and the Treasury Alcohol and Tobacco Tax and Trade Bureau ("TTB") over the ingredients in Widmer's gluten-free brew, provides a good illustration of the confusion that can arise when different sets of standards and rules govern what can and cannot be called 'gluten-free.'
    Widmer Bros. is a division of Craft Brew Alliance (CBA), the nation’s ninth’s largest brewing company, and recently unv...


  • Recent Activity

    1. - CatherineWang replied to B1rdL0ver's topic in Related Issues & Disorders
      40

      Dealing with constant nausea and just feeling awful.

    2. - cristiana replied to BunnyBrown's topic in Related Issues & Disorders
      3

      Recently had my esophagus dilated

    3. - cristiana replied to twe0708's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      54

      How Long Do Celiac Patients Live?

    4. - Exchange Students replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host

    5. - Scott Adams replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,161
    • Most Online (within 30 mins)
      7,748

    Nehad
    Newest Member
    Nehad
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Sunflowers06
      6
    • Momkaren
      10
    • Elizabeth M Blair
      5
    • B1rdL0ver
    • twe0708
      54
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...