gluten
Description:
protein found in wheat, barley and rye. The symptoms of coeliac disease are triggered by the ingestion of gluten
Context:
Gluten is a group of proteins found in wheat, barley, rye, and related grains. In food safety, it is important because some people have celiac disease or gluten intolerance, which means consuming gluten can cause serious digestive or immune problems for them.
EFSA evaluates the risks of gluten for sensitive populations and provides scientific advice to support EU labelling rules. This ensures foods that contain gluten are clearly identified, helping people with celiac disease or gluten intolerance make safe food choices. EFSA also assesses applications for gluten-free products and guides policies to protect public health.