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More than 3 million Americans suffer from celiac disease, an autoimmune condition that makes them unable to digest gluten. The only way to treat the disease is to exclude gluten from the diet or else risk damage to the digestive system as well as nutrient deficiencies and other serious medical problems.
The new FDA rule mandates that products labeled “gluten-free” must contain no more than 20 parts per million of gluten. While many companies have already set this limit for themselves, the FDA rule, which food manufacturers must comply with by this time next year, will help ensure that companies using the term are adhering to the standard.
Tips For Success
Thanks to this new rule, shopping for gluten-free foods should get a little easier. Here are some more ideas from nutrition pros.
Tell Us: What do you think about the new FDA rule?
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
Earlier this year, the FDA released details of the proposed nutrition label makeover. Many experts have been weighing in on the new look trying to determine if the proposed changes will help consumers make more informed decisions or add to the confusion.