A Glimpse at 'Gluten-Free' Food Labeling

08/02/2011
Food and Drug Administration

Eating gluten doesn’t bother most consumers, but some people with celiac disease have health-threatening reactions, says Stefano Luccioli, M.D., a Food and Drug Administration (FDA) allergist and immunologist. They need to know whether a food contains gluten. FDA has been working to define “gluten-free” to: (1) eliminate uncertainty about how food producers may label their products and (2) assure consumers who must avoid gluten that foods labeled “gluten-free” meet a clear standard established and enforced by FDA. FDA’s actions on Aug. 2 bring the agency one step closer to a standard definition of “gluten-free.”

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