ISPAM Stakeholder Panel Meeting Book 3-14-17
Update to Section B.24.018 of FDR Gluten-free Regulation
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
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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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