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The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling.
According to a news release, this will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease.
"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. "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."
This new federal definition 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 "no gluten," "free of gluten," and "without gluten" to meet the definition for "gluten-free."
Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.
"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.
Gluten refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. For those with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine, limiting their ability to absorb nutrients and putting them at risk of other health problems.
The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term "gluten-free."
Read more about food safety.