Gluten-Free Labeling of FoodsAdd to favorites
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 celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.
On August 2, 2013, FDA issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content.
The regulation will provide a uniform standard for manufacturers who choose to label their products as “gluten-free.” It will also help the estimated one in every 133 people – about 3 million people in the United States – who have celiac disease, a condition that can only be managed by eating a gluten-free diet.
Original article from U.S. Food and Drug Administration
Photo credit: Cooking Gluten Free / Foter / Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0)