'Gluten-Free' Labels Now FDA-Regulated: A 'Major Milestone,' Say Celiac Disease Experts

Those suffering from Celiac disease can breathe a sigh of relief. New requirements met by FDA standards have worked to make sure that products with a "gluten-free" label are actually gluten free.

A rule announced a year ago gave food manufacturers until Tuesday to ensure that products labeled gluten free contained less than 20 parts per million of gluten. In other words, for those unable to consume gluten for medical or dietary purposes, this means that the product is free of wheat, rye and barely.

As it stands, wheat labels are required on food packaging. However, rye and barely were often hidden in some food products.

"The gluten-free diet for someone with Celiac disease is like insulin for diabetics," said Dr. Alessio Fasano, director of the Center for Celiac Research at Massachusetts General Hospital, via the Los Angeles Times. 

Though the gluten-free label is voluntary, it will be regulated. Furthermore, any foods that violate the new guidelines are subject to regulatory action.

For those with Celiac disease, an inherited autoimmune disorder where gluten must be avoided, they can easily enjoy their favorite food products with a correct and safe gluten-free label.

As gluten is a kind of protein typically found in foods such as bread, crackers and pasta, those with Celiac disease cannot handle the compound as it harms their immune system and small intestines, preventing the absorption of nutrients.

Statistics show that the disease affects as many as 1 in 133 in the United States alone, and without treatment, can lead to iron deficiency, osteoporosis, an increased risk of Lymphoma, and slowed growth and weakened bones in children.

Similarly, other health groups and popular food chains are going for gluten-free options in the hopes of achieving a healthier lifestyle.