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What is the definition of gluten-free?

A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that dont contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.

Is gluten-free less than 20ppm?

Research shows that this tiny amount is not toxic to people with coeliac disease and they can eat unlimited amounts of products with a gluten level of 20ppm or less. This applies to: Processed foods made from naturally gluten-free ingredients such as some baked beans, soups, sausages, crisps. Gluten-free labelling for coeliac disease | CUH cuh.nhs.uk patient-information gluten-fr cuh.nhs.uk patient-information gluten-fr

What is the reason that the FDA gluten-free definition was set at 20ppm?

As one of the criteria for using the claim gluten-free, the FDA set a limit of less than 20 ppm (parts per million) for the unavoidable presence of gluten in foods that carry this label. That is the lowest level that can be consistently detected in foods using valid scientific analytical tools.

What is considered certified gluten-free?

In order to comply with this definition, the product in question must contain less than 20 parts per million of gluten. There is no rule that foods must be labeled gluten free and there is no restriction on which foods can carry the label even naturally gluten free foods like fresh produce or water.

Is 20ppm gluten-free FDA?

The rule specifies, among other criteria, that any foods that carry the label gluten-free, no gluten, free of gluten, or without gluten must contain less than 20 parts per million (ppm) of gluten. This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods. Gluten and Food Labeling - FDA Food and Drug Administration (.gov) media download Food and Drug Administration (.gov) media download PDF

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