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Cereal Foods World, Vol. 64, No. 5
DOI: https://doi.org/10.1094/CFW-64-5-0051
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Wheat and Gluten: Impacts of a Food Trend that Ripples Around the World1
Bruna Mattioni,2 Michael Tilley,3,4 Katharina A. Scherf,5 and Patricia M. Scheuer6

1 Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. The USDA is an equal opportunity provider and employer.

2 Laboratory of Cereals, Food Science and Technology Department, Federal University of Santa Catarina, Av Admar Gonzaga, 1346, Itacorubi 88034-001, Florianópolis, SC, Brazil.

3 USDA-ARS, 1515 College Ave, Manhattan, KS 66502, U.S.A.

4 Corresponding author.

5 Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131, Karlsruhe, Germany.

6 Federal Institute of Santa Catarina, IF-SC, Rua 14 de Julho, 150, Coqueiros, CEP: 88075-010, Florianópolis, SC, Brazil.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. AACC International, Inc., 2019.

Abstract

Celiac disease affects approximately 1% of the global population, and there are considerable differences among countries due to a combination of cultural and genetic factors. The only treatment for celiac disease is adherence to a gluten-free diet and avoidance of foods made from or containing ingredients derived from wheat, rye, and barley. According to the Codex Alimentarius, foods that contain <20 mg of gluten/kg should be labeled as gluten-free; those containing >20 and up to 100 mg of gluten/kg should be labeled as reduced gluten content; and those containing >100 mg of gluten/kg should be labeled as containing gluten. Most countries have accepted the limits specified in the Codex Alimentarius; however, labeling requirements for food products vary considerably. For countries in the European Union, it is mandatory to label all food products regarding the presence of gluten, whereas labeling is voluntary in the United States. Regulations in South and Central America range from strict labeling laws to no rules. Legislation and current issues in the European Union, United States, and Central and South America are reviewed in this article.




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