What is the limit for gluten-free products and why it matters
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3 min read
According to the U.S. Food and Drug Administration (FDA), a product labeled 'gluten-free' must contain less than 20 parts per million (ppm) of gluten. This definitive standard establishes the limit for gluten-free products, providing a clear guideline for manufacturers and a safe benchmark for consumers managing gluten-related disorders like celiac disease. This seemingly small amount is essential for ensuring food safety and preventing adverse health effects from gluten exposure.
