Change in gluten free definition concerns expert
Dr Geoffrey Forbes, a gastroenterologist at Royal Perth Hospital, says Coeliac Australia is making a mistake to lobby for an increase in the amount of gluten that food can contain and still be classified as gluten free.
Since 1995, Australian food has needed to contain "no detectable gluten" to be classified as gluten free, he says.
However, new technology has resulted in fewer foods passing the test, so Coeliac Australia and the Food and Grocery Council have lobbied Food Standards Australia New Zealand to increase the threshold to less than 20 parts per million.
Other countries have accepted the higher benchmark, but Dr Forbes says it will not be safe for all patients.|
"Some patients are more sensitive to gluten than others.
"I accept Coeliac Australia's point that as the sensitivity of food testing improves it makes it harder and more costly for a manufacturer to label food as gluten free."
However, he believes the