Gluten-Free Labeling of Foods

An estimated 3 million people in the United States have celiac disease. In people with celiac disease, foods that contain "gluten" trigger production of antibodies that attack and damage the lining of the small intestine and other parts of the body. Such damage limits the ability of celiac disease patients to absorb nutrients and  at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.

On August 2, 2013, FDA issued a final rule defining “gluten-free” for food labeling, which will help consumers.