Digestive health centre

New food labels for people on a gluten-free diet

13th January 2012 - It's estimated that one in 100 people in the UK has the autoimmune digestive condition, coeliac disease, and has to avoid gluten in food.

This month new laws on labelling gluten in food have been introduced. They mean the phrase ‘suitable for coeliacs' can’t be used on its own

Coeliac disease is not the same as an allergy to wheat .When people with coeliac disease eat food containing gluten (wheat, rye, barley and sometimes oats) their body mistakes it for a hostile organism, such as a virus, and it attacks the gluten. This can lead to the small intestine becoming damaged which, in turn, stops the body from absorbing nutrients and can lead to poor growth, anaemia and bone disease.

The only treatment for coeliac disease is a strict gluten-free diet, which is why people with the condition have to be especially careful when choosing food. On January 1st 2012 a new law came into force which the Food Standards Agency (FSA) hopes will make things easier and safer for people with the condition.

New labelling law

The new law has introduced rules on how food can be labelled with claims about gluten. It covers all food on sale, whether it’s in a packet on a supermarket shelf, on a restaurant menu, or at a deli counter. Any business that makes claims about gluten content has to ensure the food is labelled accurately and clearly and must stick to the defined strict low levels.

The new food labelling regulation means that food can be labelled as:

Gluten-free: This food is suitable for people with coeliac disease and can have no more than 20 parts of gluten per million. Previously, there was no limit set in law for foods described as ‘gluten-free’ and so levels could vary.

Very low gluten: This food must contain no more than 100 parts of gluten per million and must contain ingredients that have been specially processed to reduce their gluten content, so will be mostly found on specialist products. People with coeliac disease can eat small amounts of these foods but they should get advice from a dietitian or health professional about how often.

The new rules mean the phrase ‘suitable for coeliacs’, can only be used alongside the terms ‘gluten-free’ or ‘very low gluten’ and can’t be used on its own.

The term ‘No gluten-containing ingredients’ may be used on food where gluten has not been intentionally added but a small amount may be present from contact with other food. This phrase is not controlled by the law and it cannot be guaranteed that this food is gluten-free. Some people with coeliac disease may choose to eat small amounts occasionally but should seek advice from a dietitian or health professional before they do.

The Food Standards Agency has provided a factsheet for caterers on how to provide information to customers on the new rules. If you have a gluten intolerance but there are no ‘gluten-free’ or ‘very low gluten’ options available when eating out the FSA suggests you  speak with the caterer before making your choice.