Overview:
The presence of gluten in food is an issue of growing importance, especially for people with conditions such as celiac disease or gluten sensitivity. Food labeling plays a crucial role in providing clear information about the presence of gluten in products, ensuring consumer safety and confidence. This article explores regulatory requirements, best practices for labeling gluten-containing foods, and how to correctly identify safe products for gluten-free diets.
Introduction:
The US Food and Drug Administration (FDA) has since 2014 established a clear standard for label claims indicating that a food is gluten-free. This guarantees consumers that “gluten-free” statements on food products are accurate and consistent. This labelling regulation provides a standardized tool for consumers to manage their health and diet, especially those with celiac disease – an autoimmune condition triggered by the ingestion of gluten, a protein found in wheat, barley and rye.
An estimated 3 million people in the United States have celiac disease. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of people with celiac disease to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, slow growth, infertility, miscarriages, and intestinal cancers.
Gluten-Free' Means What It Says:
Not so long ago, it was difficult to find gluten-free foods on supermarket shelves. This is no longer the case. The US Food and Drug Administration wants you to know that foods labeled “gluten-free” and with similar terms such as “gluten-free”, must meet specific criteria set by the FDA.
These requirements are important for people with celiac disease, who face serious and even life-threatening illnesses if they ingest gluten, commonly found in breads, cakes, cereals, pasta and many other foods. Some people may not have celiac disease but may still be sensitive to gluten.
Manufacturers who label their food as gluten-free are responsible for using the claim in an accurate and non-misleading way and for complying with all the requirements established by the regulation and enforced by the FDA.
The rule specifies, among other criteria, that any food labeled “gluten-free”, must contain less than 20 parts per million (ppm) of gluten. This level is the lowest that can be reliably detected in food using scientifically validated analytical methods. Other countries and international bodies use these same criteria, as most people with celiac disease can tolerate foods with very small amounts of gluten.
Before the regulation was issued in 2013, there were no US standards or definitions for the food industry to use when labeling products as “gluten-free”. This left many consumers, especially those with health problems, unsure if a food was gluten-free.
In addition to limiting gluten to 20 ppm, the rule allows a food to be labeled “gluten-free” if the food does not contain it:
- An ingredient that is any type of wheat, rye, barley or crossbreeds of these grains,
- An ingredient derived from these grains that has not been processed to remove gluten, or,
- an ingredient derived from these grains that has been processed to remove gluten, but results in food containing more than 20 ppm of gluten
Labeling
If a food is manufactured to be gluten-free or, by nature, is gluten-free, it can have a “gluten-free” labeling claim if it meets all FDA requirements for a gluten-free food.
The labeling of a food that is written as “gluten-free” but does not meet the requirements of the regulation is subject to regulatory action by the FDA. In 2017, the FDA released the results of an analysis of 702 samples of more than 250 products labeled “gluten-free”
FDA Regulations
FDA regulations apply to all foods and beverages (including packaged foods, dietary supplements, fruits and vegetables, shell eggs and fish), except:
- Meat, poultry and certain egg products, which are regulated by the US Department of Agriculture (USDA).
- Most alcoholic beverages (all distilled spirits, wines with 7% or more alcohol by volume, and beverages made with malted barley and hops), which are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB), U.S. Department of the Treasury.
And at restaurants?
There are restaurants that use the term “gluten-free” on their menus. The final rule on gluten-free applies to packaged foods, which can be sold in some retail and food service establishments, such as take-out restaurants. Given the public health importance of labeling gluten-free products, restaurants that make a gluten-free statement on their menus must be consistent with the FDA’s definition.
State and local governments play an important role in overseeing restaurants. The FDA will continue to work with partners in state and local governments to encourage proper labeling of gluten-free foods in restaurants.
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