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People with NCGS should carefully read ingredient labels on food and be aware of potential cross contamination as a source of gluten in otherwise gluten-free foods. To find out if there are unintended ingestions of gluten, an exhaustive evaluation with the advice of a coeliac disease specialized dietitian could be necessary.
Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels. [89]
Manufacturers are given two ways in which to label food allergens. They may either state the food source name of a major food allergen in the list of ingredients, most often contained within parenthesis. (e.g. Casein (milk)) or they could instead use the word "contains" in the label, such as "contains peanuts". [2]
A recent study shows that a chunk of food labeled as gluten-free might not actually be -- here's what you need to know.
Ten years ago, gluten sounded like a special kind of adhesive. Now, gluten free is as common as sugar free, and yet, there is still much confusion about what it is and who should avoid it. Check ...
A new rule from the Food and Drug Administration (FDA) will update what it means for food to be labeled “healthy” for the first time in 30 years, a move that aligns with current nutrition ...
Any intentionally added gluten, even at low levels must be declared on the packaging and a gluten-free claim would be considered false and misleading. Labels for all food products sold in Canada must clearly identify the presence of gluten if it is present at a level greater than 10 ppm. [105]
Navigating the grocery aisle is overwhelming, especially when trying to make sense of food labels. Nutrition claims like “sugar-free” or “reduced fat” are hard enough to parse, even when ...