Jump to content

  • 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:
    Support Our Content
    eNewsletter
    Donate

New 20ppm Codex Alimentarius

Lan

Recommended Posts

Lan Rookie
Lan
Posted

New 20ppm Codex Alimentarius

I have been reading that the New Codex Alimentarius was finally approved this year and the limit for the "Gluten Free" Label was changed from 200 ppm to 20 ppm. Is there any way to tell if what you are buying "Gluten Free" is 20 ppm or 200 ppm?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kbtoyssni Contributor
kbtoyssni
Posted

When this labeling takes effect, a product must test below 20ppm to have a gluten free label. You will not be able to label a product that's above 20ppm but below 200ppm gluten free. So this change is much better for us!

If you're talking about what amount of gluten a product that's currently labeled gluten-free contains, who knows. It's up to the company to decide what the criteria are.

Lan Rookie
Lan
Posted
  • Author
When this labeling takes effect

I guess I was really wondering how I will know when the new labeling will take effect?

munchkinette Collaborator
munchkinette
Posted

Is this something that has been approved by the FDA? I just did a google search and couldn't find that. Who actually approved what?

home-based-mom Contributor
home-based-mom
Posted
Is this something that has been approved by the FDA? I just did a google search and couldn't find that. Who actually approved what?

I don't think it has been finalized yet. I think everyone is just assuming that's what the FDA is going to do. Basically it will mean that products will be like Rice Dream milk - labeled "gluten free" but not really "gluten free."

gfp Enthusiast
gfp
Posted
I don't think it has been finalized yet. I think everyone is just assuming that's what the FDA is going to do. Basically it will mean that products will be like Rice Dream milk - labeled "gluten free" but not really "gluten free."

Actually it's a little worse than this...

To sum up the several pages:

If a product is naturally gluten free it cannot be labelled gluten free unless:

It has a substance usually containing gluten but rendered "gluten free below 20ppm" added.

I fully realise this does not make sense ... please don't blame the messenger. Read the document and decide for yourself.

btw CODEX is a FAO/WHO standard who's adoption by any nation or state is completely optional.

However the gluten part's biggest contributers are the US and Canada represented by the wheat farmers and food producers.

kbtoyssni Contributor
kbtoyssni
Posted
To sum up the several pages:

If a product is naturally gluten free it cannot be labelled gluten free unless:

It has a substance usually containing gluten but rendered "gluten free below 20ppm" added.

I fully realise this does not make sense ... please don't blame the messenger. Read the document and decide for yourself.

I think this is how it is in the UK. So something like fruit and veggies would not be labeled gluten-free, but something with wheat starch could be if it's less than 20ppm. I don't mind that fruits and veggies won't be labeled, but what about things like cheese or chicken? I don't usually think of them as gluten containing, but we all know that it's possible to have gluten in them. Will plain chicken breast be labeled? Do I need to read the label, see if there's gluten in it, then check for a gluten-free logo? Am I still going to have to do research on the possibility of CC - i.e. if plain chicken doesn't have any other ingredients but is manufactured right next to wheat flour? (Silly example, but I've got chicken on the brain!)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted
I think this is how it is in the UK. So something like fruit and veggies would not be labeled gluten-free, but something with wheat starch could be if it's less than 20ppm. I don't mind that fruits and veggies won't be labeled, but what about things like cheese or chicken? I don't usually think of them as gluten containing, but we all know that it's possible to have gluten in them. Will plain chicken breast be labeled? Do I need to read the label, see if there's gluten in it, then check for a gluten-free logo? Am I still going to have to do research on the possibility of CC - i.e. if plain chicken doesn't have any other ingredients but is manufactured right next to wheat flour? (Silly example, but I've got chicken on the brain!)

Nope you are spot on ...

Sainsburys plain cooked chicken breasts contain gluten ??? (really)

And your spot on .... its not the apples and oranges nor pasta and bread but things that regularly do have gluten ... cooked ham for instance. Its literally thousands of products from stick cubes to grated cheese and rice krispies.

In each case the Gluten Free label is pointless, the CUK directory worse than pointless and the small print all that helps but this itself is written in oft obscure language ...

To be honest, regardless of celiac disease isn't it about time boiled ham was cooked ham? Roast chicken was roast chicken? and roast chicken with herbs and garlic ... exactly that!

I really fail to see how hard it is that foods are labelled as their title. If this is "Roast Chicken with preservatives, gluten binder and injected water" then that should be the label...

Why do we have the "no added preservatives" .... surely this should be the case and all other foods should be labelled as "ham with preservatives" ???

gfp Enthusiast
gfp
Posted
Open Original Shared Link
Gwen B Rookie
Gwen B
Posted
Nope you are spot on ...

Sainsburys plain cooked chicken breasts contain gluten ??? (really)

And your spot on .... its not the apples and oranges nor pasta and bread but things that regularly do have gluten ... cooked ham for instance. Its literally thousands of products from stick cubes to grated cheese and rice krispies.

In each case the Gluten Free label is pointless, the CUK directory worse than pointless and the small print all that helps but this itself is written in oft obscure language ...

To be honest, regardless of celiac disease isn't it about time boiled ham was cooked ham? Roast chicken was roast chicken? and roast chicken with herbs and garlic ... exactly that!

I really fail to see how hard it is that foods are labelled as their title. If this is "Roast Chicken with preservatives, gluten binder and injected water" then that should be the label...

Why do we have the "no added preservatives" .... surely this should be the case and all other foods should be labelled as "ham with preservatives" ???

I totally agree. When will the marketing execs realise that 1% of the population is a sizeable market segment, who are not buying these products and therefore the food companies are loosing money? :blink:

Lan Rookie
Lan
Posted
  • Author
Open Original Shared Link

That is the old Codex - www.codexalimentarius.net is very slow about updating their website.

This just was finalized, if the information is correct, in July 2008.

Lan Rookie
Lan
Posted
  • Author

The New 20 ppm Codex Alimentarius Gluten Standard

This is the draft which was accepted without modification on July 1, 2008.

Open Original Shared Link

This is the whole codex for 2008 (not just Gluten!) You can down load.

Open Original Shared Link

You can read more about it...

Open Original Shared Link

FDA Set to Adopt New Gluten-Free Labeling Standards In-Line with New Codex Alimentarius Standards

https://www.celiac.com/articles/21617/1/-FD...ards/Page1.html

The new standard allows food that would not normally contain gluten to still bear a label that says..

"This food is by its nature gluten-free."

"gluten-free" would only be allowed on food with a finished product that was no more than 20 ppm (20 ppm or less).

Food with more than 20 ppm could NOT carry a "gluten-free" label.

Food from above 20 ppm - 100 ppm could carry a different label, like "reduced gluten" or "gluten modified" but may NOT carry a gluten-free label.

This is good news in the Philippines who is now adopting this standard.

gfp Enthusiast
gfp
Posted
That is the old Codex - www.codexalimentarius.net is very slow about updating their website.

This just was finalized, if the information is correct, in July 2008.

They are very slow .... (website and updating the actual codex) :D

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,753
    • Most Online (within 30 mins)
      7,748
    Jay Heying
    Newest Member
    Jay Heying
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      How Come Gluten Didnt Bother Me In Italy

      By knitty kitty · Posted

      If a Celiac person is successful in following a gluten-free diet, they can go into remission.   They may not have a reaction to gluten without a precipitating event like an injury or infection or even emotional or mental stress.   Following a strict gluten-free diet at home, then indulging in gluten containing products abroad without a reaction can be explained by this remission.  
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
    • Beverage
      Tea Bags and Gluten

      By Beverage · Posted

      I order tea from https://www.republicoftea.com/ All gluten free. Sign up for the newsletter and they send discounts regularly. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Hi Theresa,  A few of my friends have your same story. You may be right about barley, etc.  18 years ago at a football game while clapping, suddenly my 4th finger was in agony.  It looked like a vein had burst. It was blue for a couple hours, then disappeared.  Finally realized it happened every time when drinking beer.  It's occurred several times over the years when opening a jar, lifting something that was a bit heavy, holding on to tight to something.  Immediate icing stops the pain and discoloration.  Now avoiding wheat in the US, it rarely happens.  Thanks for the reminder.  Will have Entero Labs run another test. Unfortunately they've relocated to Switzerland/Greece.
    • Russ H
      Blood results

      By Russ H · Posted

      The EMA test is an old and less sensitive test for anti-tTG2 antibodies. It relies on a technician using a microscope to check for fluorescence of a labelled substrate (typically monkey oesophagus or human umbilicus), giving a simple positive/negative result. It is similar to running a standard anti-tTG2 test but with a high cut-off, making it more specific but less sensitive. Transient rises in tTG2 can be caused by e.g. viral infections and inflammation. Very high levels of anti-tTG2 (>x10 standard range) are almost certainly coeliac disease but moderately raised levels can have several causes apart from coeliac disease. Other food allergies can cause villi blunting but that is much rarer than coeliac disease or other non-coeliac causes. Not All That Flattens Villi Is Celiac Disease: A Review of Enteropathies
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.