Final answer:
A product must have less than 20 ppm of gluten to be labeled gluten-free. The concept of ppm is significant in the health sciences for safety standards, affecting those with gluten-related disorders and the monitoring of environmental contaminants.
Step-by-step explanation:
To receive the gluten-free label, a product must have less than 20 parts per million (ppm) of gluten. This measurement is used to ensure safety for individuals with gluten-related disorders, such as celiac disease. In celiac disease, consuming gluten can damage the villi of the small intestines, which is potentially life-threatening due to the resultant nutrient absorption issues. In the context of contaminants, the concentration of substances is often described in terms of ppm. For example, a concentration of lead in tap water that reaches 15 parts per billion (ppb) requires remediation; this can be converted to ppm as ppm is 1000 times greater than ppb (1 ppm = 10³ ppb).
Understanding the measurement of ppm is critical in the health sciences, as it ensures products meet safety standards and regulatory requirements. Concentrations as low as 20 ppm can be significant, as even very small amounts of certain substances can be harmful. The concept of ppm is also employed in the reporting of other environmental contaminants such as arsenic in fertilizers or lead in water.