There is no cure for celiac disease. Strict elimination of all products made from sources of WRBO and their derivatives and crosses. Living a full life as a person with celiac disease depends upon developing a management plan to prevent serious health consequences.

January 23, 2007

The Food and Drug Administration (FDA) is proposing to define the term "gluten-free" for voluntary use in the labeling of foods.

The FDA will allow food products to be labled GF if the level is below

20 ppm wheat, barley, rye.

For more information

March 2006

Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food Prepared by The Threshold Working Group

The report by the Threshold Working Group of FDA staff summarized current evidence based research on allergies and celiac disease.

for full report

(Note: contains 87 pages)

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January 1, 2006

Information from the Food and Drug Administration for food manufacturers and consumers on the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). 

After January 1, 2006 manufacturers are required to identify in plain English any ingredient that is or contains protein from any of the eight major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, or soybeans.

• Status of food allergen cross contact residues under FALCPA. US FDA/CFSAN - Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling and Consumer Protection Act of 2004 (Edition 2)

• Questions and answers about FALCPA, how the Act will impact consumers, the two labeling options for food manufacturers, and other useful information.

• For more information about FALCPA

The Public Meeting With FDA On: Gluten-Free Food Labeling

• The Public Meeting With FDA On: Gluten-Free Food Labeling

• Lifeline 2005 No. III article "Public Hearing resulting from passage of the Food Allergen Labeling and Consumer Protection Act of 2004" by CSA Executive Director, Mary A. Schluckebier.

The Food Allergen Labeling and Consumer Protection Act of 2004

• The Food Allergen Labeling and Consumer Protection Act of 2004

• Lifeline Summer 2004 article "The Food Allergen Labeling and Consumer Protection Act" A summary of the bill's provisions by CSA Executive Director, Mary A. Schluckebier M.S.

• A full-color flyer Advocatory the need for expanded ingredient labeling. (Note that current pending may differ from what was printed on this flyer in 2003.)

• EU STRENGTHENS ALLERGEN LABELING

From 25 November, the new rules, introduced by EC Directive 89/2003, will require pre-packed foods sold in the European Union to show clearly on the label if they contain any of 12 listed allergenic foods as an ingredient.

The new regulations also remove the current '25 per cent rule', which meant that the ingredients of a compound ingredient (for example, a sausage used as a topping for a pizza or a sponge finger used in a trifle) did not have to be declared if the compound ingredient made up less than 25 per cent of the final food.

1990

• The Nutrition Labeling and Education Act November 1990

• Lifeline Fall 2003 article "Source Ingredient Labeling: Meaning, Verifiable and Consistent" by CSA Executive Director, Mary A. Schluckebier.