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The new regulations are specific to the presence of gluten protein
since it is known that it is the gluten protein that causes adverse
reactions in people with celiac disease.
Better reflects the current internationally adopted scientific description
of ‘gluten’ (i.e.: CODEX)
Allows companies that manufacture products that do not contain
gluten protein to have the option of labelling them as gluten-free in
Canada, even if sourced from gluten-containing grains
A benefit to celiac patients, since it could lead to further expansion of
the availability of healthy food choices for this group
Update to Section B.24.018 of FDR
Gluten-free Regulation
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Gluten-Free Regulation (Level)
Based on the available scientific evidence, Health Canada
considers that gluten-free foods, prepared under good
manufacturing practices, which contain levels of gluten not
exceeding 20 ppm as a result of cross-contamination, meet
the health and safety intent of B.24.018 when a gluten-free
claim is made.
Does this level of 20 ppm gluten provide a safe level for
Canadians with Celiac disease?
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