In August 2013 the United States Food and Drug Administration (FDA) issued a final ruling on standards for foods labeled "gluten free"; manufacturers were given one year to bring their labels up to compliance.
The same standards are expected of foods labeled "without gluten," "free of gluten," and "no gluten," the FDA reported. The ruling will be appreciated by individuals with celiac disease, who can suffer potentially life-threatening consequences if they consume gluten.
Gluten is a mixture of proteins that occur in crops such as wheat, rye, and barley.
The FDA set the gluten limit in "gluten free" food to 20 parts per million. This is the lowest level that can be detected using valid scientific analysis tools. Most people with celiac disease can handle trace amounts of gluten.
"This standard 'gluten-free' definition eliminates uncertainty about how food producers label their products. People with celiac disease can rest assured that foods labeled 'gluten-free' meet a clear standard established and enforced by FDA," said Felicia Billingslea, director of FDA's division of food labeling and standards.
The new gluten rule applies only to packaged foods, but some restaurants label gluten free options on their menus.
"State and local governments play an important role in oversight of restaurants. FDA will work with partners in state and local governments with respect to gluten-free labeling in restaurants," the FDA stated.
Billingslea suggests those with gluten allergies should ask these questions when ordering at a restaurant: what is the restaurant's definition of gluten free? What ingredients are used in this dish? How is it prepared?
"With the new FDA gluten-free regulations now being enforced, restaurants will be well-served to ensure they are meeting the FDA-defined claim," said Joy Dubost, Ph.D., R.D., Senior Director of Nutrition, National Restaurant Association. "We will continue to work with restaurant operators and chefs to assist and ensure a favorable dining experience for consumers."
