The maximum amount of gluten that can be present in a product must be less than 20 mg per kg for it to be considered gluten-free and suitable for people with celiac disease.
This is a very small amount when you consider that a single slice of bread contains 2.5 grams of gluten, which is 12 and a half times the allowed limit.
Despite all the precautions one can take, gluten contamination is always a risk. This is why La Veronese has decided to minimize cross-contamination by making its entire production gluten-free.
First, let’s understand what gluten contamination actually is.
1. Gluten Contamination: Environmental vs. Cross-Contamination
Gluten contamination occurs when a person with celiac disease accidentally consumes food containing traces of gluten. There are two types of contamination:
- Environmental contamination: This happens due to incorrect handling that leads to the consumption of contaminated food. For example, frying gluten-free foods in the same oil used for gluten-containing foods.
- Cross-contamination: This occurs on the producer’s side, when gluten-free products come into contact with gluten-containing products at any point during the production chain.
The symptoms of gluten contamination vary and can range from mild to severe. Some celiacs are asymptomatic and may not notice they have consumed contaminated food, while others may experience nausea, headaches, gastrointestinal issues, skin reactions, and more.
Even minimal contamination can cause health problems for someone with celiac disease. For this reason, the risk of accidental gluten ingestion must be minimized. Following a few simple rules is enough to stay safe.
In this article, we focus on cross-contamination. We’ve already explained what it is, but how can a consumer avoid it?
2. Cross-Contamination: How to Avoid It by Reading Labels
Cross-contamination can often be avoided by reading product labels carefully. The natural question is: how can I tell if a product is gluten-free?
There are two main ways to determine if a product is gluten-free:
- It is naturally gluten-free, like corn and rice.
- It is labeled “senza glutine” or “gluten-free.”
Many cereals and products are naturally gluten-free and can be safely consumed by people with celiac disease, such as rice, corn, legumes, and amaranth. It is always recommended to refer to the ABC of the Celiac Diet from the Italian Celiac Association to understand which foods are allowed in a gluten-free diet.
In addition to naturally gluten-free foods, there are other products on the market labeled “senza glutine” or “gluten-free.” This indicates that the product contains less than 20 mg of gluten per kg. These foods are highly reliable because they undergo strict testing and comply with current regulations.
However, in your local supermarkets, you may still find products labeled “may contain traces of gluten.” Even if the product is gluten-free and carefully controlled, the company cannot guarantee 100% safety. This phrase means that the food may have been contaminated with gluten during production and therefore cannot be safely consumed by someone with celiac disease, posing a risk of cross-contamination.
At our mill, we have decided to eliminate every risk by making all our production gluten-free. La Veronese offers only gluten-free products, naturally free from gluten, to meet the needs of a growing market that demands certainty.
