August 3, 2013 in Business

FDA spells out what ‘gluten free’ will mean

Mary Clare Jalonick Associated Press
 
Associated Press photo

The Food and Drug Administration is at last defining “gluten free” labels on food packaging.
(Full-size photo)

WASHINGTON – Consumers are going to know exactly what they are getting when they buy foods labeled “gluten free.”

The Food and Drug Administration is at last defining what a “gluten free” label on a food package really means after more than six years of consideration. Until now, manufacturers have been able to use their own discretion as to how much gluten they include.

Under an FDA rule announced Friday, products labeled “gluten free” still won’t have to be technically free of wheat, rye and barley and their derivatives. But they almost will: “Gluten free” products will have to contain less than 20 parts per million of gluten.

That amount is generally recognized by the medical community to be low enough so that most people who have celiac disease won’t get sick if they eat it.

People who suffer from celiac disease don’t absorb nutrients well and can get sick from the gluten found in wheat and other cereal grains. Other countries already have similar standards.

Celiac disease affects up to 3 million Americans. It causes abdominal pain, bloating and diarrhea, and people who have it can suffer weight loss, fatigue, rashes and other long-term medical problems. Celiac is a diagnosed illness that is more severe than gluten sensitivity, which some people self-diagnose.

Only a small number of people wouldn’t be able to ingest the amount of gluten that will be allowed under the new rule, FDA officials said.

The rule would also ensure that foods with the labels “no gluten,” “free of gluten” and “without gluten” meet the definition. Manufacturers will have a year to comply, but the FDA urged companies to meet the definition sooner.

Many companies that market gluten-free foods already meet the standard. But Andrea Levario of the American Celiac Disease Alliance said the federal guidelines will cut down on painstaking shopping for those who suffer from celiac disease.

Levario said wheat must be labeled on food packages but that barley and rye are often hidden ingredients in food. The standard will also ensure that companies can’t label products “gluten free” even if they are cross-contaminated from other products made in the same manufacturing facility.

“Without clear ingredient information and a definitive labeling standard, celiac consumers are playing Russian roulette when it comes to making safe food choices,” Levario said.

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