The FDA has, after a six year delay, finally put forward the guidelines for labeling foods as “gluten free”. In food packaging there can be trace amounts of gluten present and still be labeled as gluten free. Currently, that amount is determined by the individual manufacturer.
The new guidelines, which become mandatory in one year, will allow no more than 20 parts per million of gluten in any products. Scientists say that the vast majority of Celiac patients will not be bothered by that small amount. The new guidelines will prevent “hidden” gluten from sources such as rye and barley from not being properly disclosed.
This is good news for those who are sensitive to gluten and should reduce your label reading times! Judging from sales of the products, almost 4 billion dollars is US sales last year, this ruling will effect more than just those diagnosed with Celiac.
If you live in the Southern California area and are concerned with gluten sensitivity make an appointment to see one of our gastroenterologists soon. Self diagnosing can lead to nutritional deficits that need to be supplemented.