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"For allergens, including cereals containing gluten, see ingredients in BOLD".
Breakfast cereals containing ≥25% whole grain or bran by weight were considered whole grain when brand name information and corresponding industry-provided ingredients were available (20).
For instance, cereals containing sugar up to 35 g/100 g are deemed acceptable to be marketed to children, whereas expert opinion for healthy eating is that permitted foods should not exceed 20 g sugar/100 g (7).
There is, however, an international standard for "gluten-free" products produced from cereals containing gluten.
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