FDA Provides Food Labeling for Gluten-Free Foods

The U.S. Food and Drug Administration is coming out with a new labeling for gluten-free foods.

According to the organization, it's estimated that approximately 3 million people in the United States are unable to digest the ingredient due to Celiac disease.

This health issue causes an immune reaction to eating gluten, a protein that is commonly found in wheat, barely and rye.

For those with the condition, ingestion of this product can cause a dangerous response in the immune system which often triggers inflammation of the intestine's lining and may prevent absorption of nutrients.

This may trigger weight loss, bloating or possibly diarrhea, according to the Mayo Clinic, and if not properly treated, it can lead to problems with the brain, nervous system, bones, liver and other internal organs.

The FDA issued a rule defining "gluten-free" food labeling that can help consumers properly label food products and those who are living with celiac disease.

It's estimated that one in every 133 people have this potentially life-threatening health condition.

Though there is no cure at this time for celiac disease, it is treated through following a strict gluten-free diet that can help manage symptoms and promote the absorption of nutrients through intestinal healing.

Yet even those who are not afflicted by the health condition may choose to go the gluten-free route.

For instance, celebrity Gwyneth Paltrow is a big advocate of gluten free foods.

And even companies like Dunkin' Donuts are now providing some gluten-free treats for those that may have this health condition.

"At Dunkin' Donuts, we recognize the importance of providing our guests with many options, including alternative choices for people with food and dietary restrictions," said Michelle King, spokeswoman for Dunkin' Brands, via The Los Angeles Times. "We understand that sensitivities to food ingredients such as gluten are a serious concern for certain guests."

With the new labeling and major companies following in similar footsteps, we have to wonder who my go gluten-free next?