Tag: 20 ppm gluten

By law, food labeled as gluten-free in the United States and many other countries can contain no more than 20 parts per million (ppm) of gluten. This specific threshold exists to protect individuals with celiac disease and other gluten sensitivities by setting a clear, science-based safety limit for gluten content.

According to the Celiac Disease Foundation, the internationally recognized standard of less than 20 parts per million (ppm) of gluten is considered safe for the vast majority of individuals with celiac disease. This standard was established based on research showing that this trace amount does not typically cause intestinal damage or adverse health effects for most celiac patients. However, questions remain regarding individual sensitivity and the nuances of this established threshold.