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

7

7

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?

8

8