Dr. Schär Institute

Manufactured products that are labelled gluten-free must meet the threshold standard of containing 20 ppm gluten or less. Through multiple research studies [1-3] it was determined that individuals with coeliac disease could tolerate up to 10 mg (10 ppm) of gluten per day without intestinal damage. In a typical diet the average individual consumes approximately 15 to 20 g of gluten per day (10g of gluten = approx. 4 slices of bread). In household terms, 20 ppm is equivalent to 20 mg of gluten per kg. Therefore, the designation of gluten-free as under 20 ppm provides a safe limit for those on a gluten-free diet.
 

Lower threshold since 2008

A threshold of 20 ppm as a safe level for gluten within foods labelled as gluten free, was adopted in early 2009 [4]. Both Canada and the US have adopted the standard threshold of 20 ppm more recently. The reversal of symptoms and healing benefits of a gluten-free diet are achieved by maintaining strict adherence to the gluten-free diet standard threshold of under 20 ppm.
 

Labelling is crucial for dietary adherence

For individuals with coeliac disease, maintaining a strict gluten-free diet, including careful selection of naturally gluten-free foods and labelled manufactured gluten-free products, is a necessity for repair and recovery of the gut. Persons with non-coeliac gluten sensitivity should also consume a gluten-free diet following diagnosis. It’s possible that over time, and under the guidance of a healthcare professional, small amounts of gluten may be tolerated by this group of patients.