New Rules on Using “Gluten-free” Term Come into Force

All products must now meet the US Food and Drug Administration rules regulating use of the term “gluten- free” on foods and beverages, issued in August 2014.

The FDA regulation limits the use of the “gluten-free” claim to foods and beverages that contain fewer than 20 parts per million (or, 20 ppm) of gluten – which translates into less than two-hundredths of a gram of gluten per kilogram (2.2 pounds) of the food.

Industry experts and consumer advocacy groups have generally praised the final rule. Some have objected that even 20 ppm of gluten may pose a risk for a minority of extra-sensitive individuals with celiac disease.

The FDA’s decision was in part a pragmatic one based on the limitations of available analytical testing methods – currently available tests cannot reliably detect gluten at lower levels. A standard too strict would reduce the ability of food companies to legally label their products gluten-free and therefore reduce consumer choice. Of note, the 20 ppm level is aligned with existing gluten-free labeling standards in Europe and Canada.

The US Food and Drug Administration’s standard applies to dietary supplements.

Even if a food contains less than 20ppm of gluten, it cannot be labeled gluten-free if it was made from a gluten-containing grain that wasn’t specially processed to remove the gluten – think about wheat starch, wheat-derived dextrins (starches) and wheat-derived glucose syrup.

Manufacturers using the gluten-free claim aren’t actually required to test their products to ensure they meet the standard.

Naturally grain-free products are also allowed to use the “gluten-free” claim. Bottled water or bananas don’t need such a label.

Manufacturers can skirt around the “gluten-free” standards with related claims. A product can claim it was made with “no gluten ingredients” without being subject to the FDA’s regulation of the term “gluten-free”.

The FDA standard does not apply to most alcoholic beverages, since they are not covered under its regulatory authority. It’s well accepted that conventional beer and malt liquor are not gluten-free. But debate rages on about whether distilled spirits are safe for celiacs.

In United States are an estimated number of 3 million people with celiac disease. For them, 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.

Related article:

Ancient Grains for a Gluten-Free Generation from Glanbia Nutritionals