If you are one of the three million Americans diagnosed with celiac disease, the Food and Drug Administration has issued new labeling guidelines for foods that are gluten-free. The new federal definition creates a uniform standard of the meaning of “gluten-free” across the food industry. It requires that in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims of “no gluten”, “gluten-free”, and “without gluten” to meet this same standard for labeling.
Gluten-free diets are recommended for individuals diagnosed with celiac disease. This is an autoimmune digestive disorder which can be managed by eating only a gluten-free diet. The term “gluten” refers to proteins that occur naturally in wheat, rye, barley and mixes of these grains. In people diagnosed with celiac disease, foods that contain gluten cause production of antibodies that attack and damage the lining of the small intestine. Unless these diagnosed individuals avoid gluten, they are at risk for very serious health problems such as nutritional deficiencies, growth abnormalities, osteoporosis, miscarriages, and intestinal cancers. The new food labeling guideline allows food manufacturers up to one year, from the date of publishing, to adhere to the rules.