International standards and safety protocols for gluten-free food: providing protection for people with gluten related disorders and learning from successful practices in countries worldwide.

Abstract

Gluten labeling is critical for the protection of the health of people with celiac disease (CD), guaranteeing access to safe food. However, global regulations on food labeling vary widely, including differences in the criteria for considering a product "gluten-free," allowable gluten limits (usually 10 or 20 ppm) and requirements to prevent cross-contamination. This lack of uniformity can create challenges for consumers and industry, especially in international trade. Some countries, such as those from the European Union and the United States, have adopted more rigorous legislation, with clear limits and requirements for good production practices. In other countries, such as China, South Korea and Colombia, for example, there are no regulations for gluten labeling yet, although there is legislation for the labeling of allergens, including wheat, rye, barley and oats. Standardized and transparent labeling plays an educational role, raising public awareness and pushing industries to adopt safe practices throughout the production chain. This not only increases consumer confidence in foods labeled "gluten-free," but also reinforces producers' responsibility to provide products that meet the needs of those living with CD. Thus, clear and standardized regulations are a step that helps guarantee truly safe food for people with CD.