glutenarme

Glutenarm is a German term that translates to "low-gluten" or "gluten-reduced." It refers to food products that contain a significantly lower amount of gluten than conventionally produced foods, but not necessarily zero gluten. The term is often used for foods that are suitable for individuals with celiac disease or non-celiac gluten sensitivity who can tolerate small amounts of gluten.

In Germany, regulations often define what constitutes a glutenarm product. Typically, these products must contain no more than 100 milligrams of gluten per kilogram. This is a higher threshold than that for "gluten-free" products, which must contain less than 20 milligrams of gluten per kilogram. Therefore, individuals with severe gluten intolerance or celiac disease are generally advised to choose products explicitly labeled as "glutenfrei" rather than "glutenarm."

Glutenarm foods are made by using naturally low-gluten grains, such as rice, corn, or quinoa, or by processing wheat, barley, or rye in a way that significantly reduces their gluten content. This can involve specialized milling or enzymatic treatments. The availability of glutenarm products provides options for those who experience digestive issues with high-gluten foods but can still tolerate small quantities, offering a wider variety of choices beyond strictly gluten-free options. It is important for consumers to read labels carefully to understand the specific gluten content and suitability for their dietary needs.