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.