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. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them 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, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content.
- News Release: FDA defines "gluten-free" for food labeling The regulation will provide a uniform standard for manufacturers who choose to label their products as “gluten-free.” It will also help the estimated one in every 133 people - about 3 million people in the United States – who have celiac disease, a condition that can only be managed by eating a gluten-free diet.
- Federal Register Notice for the Gluten-Free Labeling Final Rule
- Questions & Answers: FDA's Final Rule on Gluten-Free Labeling
- Consumer Update: What is Gluten-Free? FDA Has an Answer People with celiac disease can now have confidence in the meaning of a “gluten free” label on foods.
- Blog: Gluten-Free Labeling Consumers Can Count On
Infomation provided by the FDA, to see the original site, click here.