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.
- 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