Entry: Oats (Gluten-free)
Notation:
oats-gluten-free
Legislation sets out the conditions under which foods may be labelled as:
- "gluten-free" (no more than 20 mg/Kg in the food as sold to the final consumer)
- "very-low gluten" (no more than 100 mg/Kg gluten in the food as sold to the final consumer).
Foods above these limits are considered to contain gluten and gluten should therefore be declared.
If they are gluten free, or very low gluten, the cereal, (oat), must still be emphasized, as oat is an allergen in its own right.
The oat causes the allergenic reaction, the gluten causes the intolerance.
Definition
| description |
Legislation sets out the conditions under which foods may be labelled as:<br /><br />- "gluten-free" (no more than 20 mg/Kg in the food as sold to the final consumer)<br />- "very-low gluten" (no more than 100 mg/Kg gluten in the food as sold to the final consumer).<br /><br />Foods above these limits are considered to contain gluten and gluten should therefore be declared.<br />If they are gluten free, or very low gluten, the cereal, (oat), must still be emphasized, as oat is an allergen in its own right.<br /><br />The oat causes the allergenic reaction, the gluten causes the intolerance. |
| in scheme |
Allergen
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| label |
Oats (Gluten-free) |
| notation |
oats-gluten-free |
| pref label |
Oats (Gluten-free) |
| related food types |
a000 f?F10=A0 b8 l
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| risk statement |
This product contains Oats (Gluten-free) making it a possible health risk for anyone with an allergy to oats |
| top concept of |
Allergen
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| type |
Concept
| Allergen
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