Gluten Enfermedad Celíaca

Table 4. New Codex Alimentarious Standards for Gluten-Free foods.

- Gluten-free foods are dietary foods

a) consisting of or made only from one or more ingredients which do not contain wheat (i.e., all

Triticum species, such as durum wheat, spelt and kamut®), rye, barley, oats1

or their crossbred

varieties, and the gluten level does not exceed 20 mg/kg in total, based on the food as sold or

distributed to the consumer,

and/or

b) consisting of one or more ingredients from wheat (i.e., all Triticum species, such as durum wheat,

spelt, and kamut®), rye, barley, oats1

or their crossbred varieties, which have been specially

processed to remove gluten, and the gluten level does not exceed 20 mg/kg in total, based on the food

as sold or distributed to the consumer.

- Foods specially processed to reduce gluten content to a level above 20 up to 100 mg/kg

These foods consist of one or more ingredients from wheat (i.e., all Triticum species, such as durum

wheat, spelt, and kamut®), rye, barley, oats1

or their crossbred varieties, which have been specially

processed to reduce the gluten content to a level above 20 up to 100 mg/kg in total, based on the food

as sold or distributed to the consumer.

1 Oats can be tolerated by most but not all people who are intolerant to gluten. Therefore, the allowance of oats that are not

contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level.

3.4. General Dietary Advices for Celiac Subjects

Even if studies related to nutritional state of CD are limited for duration and study desig

...