FDA Sets Rules For Gluten-Free Food Labels

(ktvorwald) None of that.

(ktvorwald) None of that.


It can be a tough row to hoe for those with celiac disease without such labels, so the FDA is touting the final rule as a way to inspire confidence in the foods they eat.

In order for a food to claim it’s “gluten-free,” the food must contain less than 20 parts per million of gluten. That’s the lowest level most with celiac disease can tolerate in foods, as even very small amounts of gluten can be troublesome. Foods like bottled water, eggs, fruits, and vegetables that inherently don’t contain any gluten can also use the label.


Labels touting foods that are “without gluten,” “free of gluten,” and “no gluten” must also adhere to the same standard.

Since there’s no cure for celiac disease and the only way to deal with it is to keep a gluten-free diet, the American Celiac Disease Alliance is greeting the FDA’s rule with relief.

“This is a tool that has been desperately needed,” says ACDA executive director Andrea Levario. “It keeps food safe for this population, gives them the tools they need to manage their health, and obviously has long-term benefits for them.”

Gluten is a naturally occurring protein in wheat, rye, barley and various hybrids of those grains. As such, the FDA will allow food to be labeled gluten-free if it has below the 20 ppm of gluten. Those with celiac disease cannot absorb the nutrients the body needs, as the disease attacks the lining of the small intestine.

Plenty of products will have to undergo either labeling changes or reformulate their recipes — the FDA says about 5% of foods labeled “gluten-free” currently contain 20 ppm or more of gluten.

For more info, check the FDA’s source link below.

What is Gluten-Free? FDA Has an Answer [FDA.gov]