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Upcoming Changes to Gluten Free Labeling
According to the National Foundation for Celiac Awareness, one out of every 133 people inthe United States has celiac disease – an autoimmune intolerance to a protein called gluten, found in wheat, rye and barley. Although there is no cure for celiac disease, the treatment is lifelong adherence to a gluten-free diet. In recent years, increased awareness of celiac disease has led not only to a surge in diagnosis of this disease, but also to an increase in the number of gluten free products in the marketplace. What does this mean for the consumer of gluten-free foods? It underscores the need for proper definition and accuracy of gluten free product labeling.
Current food labeling laws require that the eight most allergenic foods (milk, eggs, fish,crustacean shellfish, tree nuts, wheat, peanuts and soybeans) be listed on ingredient labels of packaged foods that are sold in the United States. This labeling requirement, which took effect on January 1, 2006, went a long way towards helping consumers with food allergies and intolerances to identify ingredients that they needed to avoid. Unfortunately for individuals with celiac disease – who must avoid not only wheat, but barley and rye as well - this labeling requirement was only partly helpful. However, in the coming months the FDA is expected to approve a definition of “gluten-free” for voluntary use by manufacturers on their product labels. This definition will standardize product labeling, giving consumers of gluten free products some much-needed confidence about the safety of the foods they purchase.
Once a final ruling is made by the FDA, it is expected that a food may be labeled gluten free if:
- it does not contain wheat, barley, rye or any botanically related grain (such as spelt, triticale or kamut)
- it does not contain any ingredient that is derived from one of the above grains
- it contains less than 20 parts per million gluten in the product (this is a threshold that is supported by current scientific research about the effects of very small amounts of gluten in individuals with celiac disease),
- it contains an ingredient from one of the above grains, but that ingredient has been processed so that it contains less than 20 parts per million of gluten in the product.
What’s Covered?
Most processed foods, dietary supplements, and vitamins will be covered under the proposed gluten free definition. The gluten free definition will not cover meat, fish, poultry, eggs and highly refined oils. In addition, prescription drugs and over-the-counter medications are not included; however work is in progress to create definitions for these products.
As guidelines and regulations about product labeling evolve, consumer awareness and education is vital. Stay tuned as more information and announcements are released concerning these important food labeling changes.
For more information: www.americanceliac.org
