Part of celiac population still at risk despite current gluten thresholds

I.D. Bruins Slot, M.G.E.G. Bremer, R.J. Hamer, Ine van der Fels*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)


In order to assist celiac disease (CD) patients in making safe food choices, gluten-free food products are labelled as such. The exact meaning of the gluten-free label differs throughout the world. This paper discusses the different thresholds that are currently used to label products gluten-free and compares tolerable gluten levels to the gluten levels CD patients can be exposed to with these thresholds in place. Currently, the most applied gluten threshold to label products gluten-free does not protect the most vulnerable patients. Therefore, we propose to lower the threshold for products with a gluten-free label to 3ppm gluten.

Original languageEnglish
Pages (from-to)219-226
JournalTrends in Food Science and Technology
Issue number2
Publication statusPublished - 2015


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