Gluten free foods and Coeliac Disease
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Coeliac Disease and Gluten Labelling Standards in the UK
Understanding Coeliac Disease
Around 1% of people in the UK suffer from coeliac disease, also known as gluten intolerance. It is a lifelong autoimmune condition triggered by the immune system's reaction to gluten.
Importance of Gluten Labelling
Labelling claims regarding gluten in foods are crucial due to:
- The need for accurate information to make safe food choices.
- The risk of severe reactions if food is contaminated with gluten.
- Symptoms can include swollen stomach, extreme pain, and cramps.
- Although not life-threatening like allergies such as peanuts, it significantly impacts quality of life.
European Commission Labelling Standards
The European Commission has established labelling standards based on scientific evidence:
- 'Gluten-free': Contains 20 parts per million (ppm) of gluten or less.
- 'Very low gluten': Contains 100 ppm of gluten or less, applicable only to specially processed cereals.
These standards apply to all foods, whether pre-packed or sold loose, ensuring safety for coeliacs.
Public Health Measures
The new labelling standards serve as a public health measure to:
- Protect the long-term health of coeliacs.
- Empower coeliacs to make informed food choices.
Guidance and Support
The Food Standards Agency provides:
- Guidance on compliance with the regulations.
- Advice for caterers on providing gluten information for unpackaged foods.
- Consumer information to raise awareness of the labelling rules.
For more detailed guidance and resources, visit the Food Standards Agency.
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