Gluten Free Labelling Law Argentina

Apto para celiacos

Sin T.A.C.C.

In Argentina, a law was passed in December of 2009, which if enforced could make life much easier for Argentine coeliacs and for gluten free travellers to this country. The law has yet to be regulated so as a result not all companies are adhering to the law. Still, by passing this law the Argentinian government are on the right track to making companies and the public more aware of coeliac disease.

I have already found during my first week of living in Buenos Aires that many products are labelled as ‘sin TACC’, ‘sin gluten’ or ‘apto para celiacos’ which makes choosing what I buy a pleasant experience. Hopefully this law will force more and more companies to label their products as suitable for coeliacs (apto para celiacos) or not suitable for coeliacs (no apto para celiacos) and possibly even encourage those who are ‘no apto’ to consider whether a simple change could in fact make their product gluten free and therefore not lose them a percentage of their market.

Below is an English translation (from detailing the new coeliac law passed in December of last year but which is yet to be regulated.

Argentine law states that the current level of gluten permissible in products labelled as gluten free is 10ppm and this level should decrease gradually. For comparison purposes the ‘safe’ level of gluten permissible for gluten free products in both the UK and US are currently 20ppm. This law fills me with hope that very soon living gluten free in Argentina could be simple. Strict regulation of this coeliac law in regards to product labelling and general public awareness could make this dream a reality!

The maximum permissible gluten content in the products “gluten-free – without TACC” is currently at 10 mg / kg (10 ppm) and as stated in Article 3 of Law 26 588 “… should decrease gradually … ‘
All industrialized food products not containing gluten must be tested and labeled with the words “gluten-free – No TACC”, in a conspicuous position, accompanied by at least one of the two symbols in common use in our country.
Those foods gluten content of greater than 10 mg / kg must carry the label“contains gluten” in a conspicuous position.
The cost of diagnostic studies, treatment and monitoring of the EC must be paid for lifeby the authorities of health care providers. Patients who have no health coverage, will receive the National State.
Celiac disease is a chronic disease. For the celiac, gluten-free diet is the only way to be healthy. A balanced diet requires at least 20% of starchy foods (breads, pastas, pizzas, biscuits, flour, etc.. .) The bodies of health care providers should cover between 70% and 100% of the cost of such foods under the chronicity of celiac disease. Patients who have no health coverage, will receive the National State.
The State is carried out at least one annual awareness campaign and public outreach. be used, all media, radio, TV, newspapers, magazines and public roads.
The Ministry of Education, in conjunction with the Ministry of Health,incorporated into educational curricula at all levelsand in all those careers related to food and services (food, hotel, tourism, etc), issues related to EC and its social impact.
There shall be an annual day of refresher and training in celiac disease for all health professionals.

The National State lines finance and promote research that will lead to:

a) Improve the level of knowledge about the causes and
consequences of the EC.
b) To facilitate early detection of CD.
c) Develop better, more simple and effective
methods of diagnosis of CHD.
d) Develop better, more sensitive and economical
methods to detect gluten in food.
e) Develop gluten-free food of high nutritional value, based on new meal or mixtures thereof.
The Ministry of Health will manage and operationalize the verification of the offenses and penalties as prescribed by law.
Through ANMAT, the Ministry of Health to medical laboratories indicate the need to label properly all drugs administered orally, in full agreement as outlined in the paragraph 2.
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  • […] doesn’t have the vast amount of gluten free labelling on products that Argentina does so trying to find gluten free snacks in supermarkets or small stores wasn’t as simple as in […]

  • Amazing! I just received the same diagnosis and have been planning a monthlong stay in Buenos Aires starting Wednesday, and I was wondering, beyond steak, how am I going to feed myself there? By staying home I can more easily figure out the new lay of the gluten-free land, but I have this plan and it seems very lame to not go. Maybe I will start feeling better now that I know to cut out wheat. I will be staying in San Telmo. And I will look through your site for other Buenos Aires suggestions and add whatever I discover. If you have ideas for restaurants or markets that you haven’t published, I would love to hear them. Hoping to have a great gluten-free time in BA!