For the first time, companies are required to back up their “gluten-free” claims with real numbers: for products to be labeled gluten-free, they can’t contain more than 20 parts per million (ppm) of gluten. That’s considered a safe level for those with celiac disease and gluten sensitivities. “Previous to this, there was no standard for the amount of contamination that could be in a product,” said Pam Cureton, RD, LDN, registered dietitian at the Center for Celiac Research at MassGeneral Hospital for Children. As long as products didn’t contain wheat, rye, or barley, they could be labeled gluten-free, she said. But even that safeguard sometimes led to high levels of gluten in gluten-free products, due to cross-contamination or disreputable suppliers. Companies legally didn’t have to test how much gluten was in their product. Now, they do. The law will kick in one year from now. Cureton says she’s thrilled that there’s finally a standard, and though the industry may lose some products currently labeled gluten-free, it’ll be a safer food supply for celiacs. “We live in a world of wheat,” she said. “Consumers should have confidence that if it’s labeled gluten-free, there is a quality standard it has to meet.” More from Prevention: 10 Gluten-Free Grains You’ve Never Tried Should You Buy Gluten-Free Foods? The Ultimate Gluten-Free Fridge
