Some people simply adopt a gluten-free diet but for certain individuals, it is a must that they avoid gluten, a type of protein present in cereal grains such as barley, wheat and rye. In Individuals who suffer from celiac disease, for instance, consuming gluten can trigger an immune response in the small intestine which could lead to inflammation and intestinal damage that prevents the absorption of essential nutrients from food.
Celiac disease, which affects up to 3 million Americans, has no known cure but those who suffer from this autoimmune disorder can better manage their condition by following a strict gluten-free diet. Alessio Fasano, the director of Massachusetts General Hospital's Center for Celiac Research, said that for individuals with celiac disease, a gluten-free diet is comparable to insulin for those with diabetes.
With the implementation of rules on gluten-free labeling, individuals who need to avoid gluten may now find it easier to scour through food selections. Starting Tuesday, Aug. 5, packaged foods that are labeled gluten-free are now required to meet the U.S. Food and Drug Administration definition of "gluten-free."
Under FDA's new rule for standardizing the definition of "gluten-free," which is implemented to protect those with celiac disease, only foods that have less than 20 parts per million (ppm) gluten can be considered as gluten free. Gluten-free foods should not also contain gluten-containing grains such as spelt wheat, ingredients that are derived from grains that were not processed to remove the gluten, and ingredients that were derived from grains that were processed to remove the gluten but its use still results in the presence of at least 20 ppm of gluten in the food.
"We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of 'gluten-free,'" said FDA's deputy commissioner for foods and veterinary medicine Michael Taylor.
The FDA did not come up with a new logo or label for marking foods that are gluten-free but food manufacturers can mark their packaging with "gluten-free" or a variation. The new rule also applies only on packaged foods that are sold in retail stores and food-service establishments. Still the federal agency said that restaurants and similar establishments that claim to have gluten-free offerings in their menu should be mindful of and comply with FDA's definition of gluten-free.
