Transcript The Gluten Free Diet - Calgary Celiac Association

Calgary Chapter, Canadian Celiac Association
20 PPM
Making the Numbers Meaningful
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Gluten-Free in Canada
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The requirement for a gluten-free
product, as stated in Canada’s Food and
Drug Regulations (B.24.018) is as
follows: No person shall label, package,
sell or advertise a food in a manner likely
to create an impression that it is a
gluten-free food unless the food does not
contain wheat, including spelt and kamut,
or oats, barley, rye or triticale or any part
thereof.
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The Functional Application
The test presently used by the
Canadian Food Inspection Agency
(CFIA) to determine the gluten
content of foods has a sensitivity to
a minimum of 20 ppm, which is the
current allowable tolerance for
Canadian products.
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Codex Alimentarius Commission
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The new Codex standard states that foods may
not contain wheat, rye, oats or barley and the
gluten level may not exceed 20 ppm. (previous 200ppm)
The new standard does allow one or more
ingredients from wheat, rye, barley or oats if it
has been specially processed to remove the
gluten and the gluten level doesn’t exceed 20
ppm.
A low gluten standard is also included for foods
that have been processed to reduce gluten
content to a level between 20 and 100 ppm.
This is the international standard.
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20 parts per million is equivalent to:
20 mg per kg
 2 mg per 100 gr
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20 cups of coffee
In a city of a million people
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$20 of Pizza
Delivered to a $1,000,000
Home
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2 shiny dimes
In $10,000
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½ tsp
Less than half a teaspoon
In a bathtub filled with water
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Less than a drop
In 4 litres of ice cream
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