FDA Standardizes 'Gluten Free' For Food Labeling

A new regulation published by the U.S. Food and Drug Administration defines the term 'gluten free' for food labeling. The new federal definition will standardize the meaning of gluten free claims throughout the food industry.

The new standard definition will help the 3 million U.S. citizens who suffer from an autoimmune digestive condition called 'celiac disease' that requires a gluten free diet.

"Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life," said FDA Commissioner Margaret A. Hamburg, M.D, in a press statement. "The FDA's new 'gluten-free' definition will help people with this condition make food choices with confidence and allow them to better manage their health." 

According to the new regulation, a food product can carry the label of 'gluten free' only if it meets the requirement of the definition. The rules require that the food item contain less than 20 parts per million of gluten.  Apart from this, the rules also insist that the food products  carry the label 'no gluten', 'free of gluten', 'without gluten'.

'Gluten' is the protein that is found naturally in grains like wheat, rye, barley and other cross bred hybrids. In people suffering from celiac disease, gluten foods enhance the production of antibodies that target and destroy the lining of the small intestine. Due to this the celiac disease victims find it difficult to absorb nutrients and thus they face a higher risk of developing serious health problems that include nutiryioanl deficiencies , infertility, osteoporosis, short stature, growth retardation and intestinal cancers. ( source FDA).

According to the FDA, many foods that are currently being labeled as 'gluten free,' might not meet the requirements of the new federal definition. Once the rule is published the FDA will give food manufacturers a year's time to get their labels to fulfill the new federal guideline.  

"We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of 'gluten-free,'" said Michael R. Taylor, the FDA's deputy commissioner for foods and veterinary medicine.

The regulation was published in the Federal Register.