Food labels are one of the most important way for people suffering of celiac disease to be informed about all what they have to know , that’s why , it is very important to learn how to consult them in an appropriate manner.

GLUTEN FREE FOOD

In January 2012 is entered into force a new regulation (CE) 41/2009. It established that all types of food with a “gluten-free” label or with similar expressions on it, must respect the limit of 20 parts par million of gluten inside the food. This limit allows people who are gluten intolerant to consume food without problems.
The use of such expression “gluten free” or similar , guarantees the absence of ingredients deriving from cereals with gluten and avoids the danger of food contamination during the production process.

L’impiego dell’espressione “senza glutine” e similari, assicura non solo l’assenza di ingredienti provenienti da cereali con glutine, ma anche l’assenza di contaminazioni durante la produzione.

Food with a low level of gluten

Instead expressions like “ with a low level of gluten” or “food with gluten free cereals” refer to dietetic products based on ingredients coming from cereals with gluten,but sanitized with appropriate treatments.
For these products gluten limit is 10 parts par million. Products that are identified with this wording aren’t dispensed by the National Health System/Service (SSN)

Expression like “ may contain traces of gluten” is used in cases where there is a possibility of food contamination during the production product.
The absence of this wording doesn’t guarantee the absence of contamination, current regulations don’t require to write/express obligation to write this expression on food.