Tag: Gluten threshold

Since January 2012, UK food manufacturers and caterers have been required by law to adhere to a specific gluten-free threshold. This standard dictates that a product can only be labelled 'gluten-free' if it contains 20 parts per million (ppm) of gluten or less, a limit set to protect the health of individuals with coeliac disease.

Research has shown that for many individuals with celiac disease, daily consumption of as little as 10 to 50 milligrams of gluten can cause damage to the small intestine. This incredibly small amount, equivalent to less than a single bread crumb, highlights the extreme sensitivity associated with this autoimmune condition.

According to a 2019 review, a significant proportion of patients with non-celiac gluten sensitivity (NCGS) still reported some intestinal and extra-intestinal symptoms even after years on a gluten-free diet. This reveals the complexity of managing the condition and begs the question: how much gluten can you eat with gluten sensitivity, or do you need to avoid it completely?

For individuals with celiac disease, even trace amounts of gluten can trigger an immune response, with some research indicating that as little as 10 milligrams of daily gluten could cause intestinal mucosal abnormalities. This critical threshold helps clarify exactly how much gluten does it take to cause damage and why strict avoidance is necessary.