SILVER SPRING, Md., May 4, 2015 /PRNewswire-HISPANIC PR WIRE/ — May is Celiac Awareness Month. An estimated 3 million Americans suffer from celiac disease, a genetic autoimmune digestive disorder that damages the small intestine.  Celiac disease is triggered by consumption of a protein called gluten, which is found in wheat, barley, rye, and “cross breeds” of these grains. Gluten is the substance that gives breads and other grain products (such as cakes, cereals, and pastas) their shape, strength, and texture. For those suffering from celiac disease (or choosing/preparing food for someone who does), identifying gluten-free food is critical.

Logo – http://photos.prnewswire.com/prnh/20090824/FDALOGO

In August of 2013, the U.S. Food and Drug Administration (FDA) issued a regulation that standardized what “gluten-free” means on the food label. This ensures that gluten-free claims on food products are consistent and reliable across the food industry.

Learn more at: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm367654.htm

Understanding Gluten-Free Labeling
Gluten-free foods may be labeled in a variety of ways, including “Gluten-free,” “No gluten,” “Free of gluten,” or “Without gluten.”  The FDA regulation for gluten-free labeling applies to all four of these variations. Manufacturers are not required to place a food’s gluten-free claim in any specific location on the food label.  

Foods bearing a gluten-free claim must contain less than 20 parts per million (ppm) of gluten. This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods, and most people with celiac disease can tolerate foods with such very small amounts of gluten.  

Products Covered by the Gluten-Free Regulation
FDA’s regulation applies to all foods and beverages (including packaged foods, dietary supplements, fruits and vegetables, shell eggs, and fish) except for:

• Meat, poultry, and certain egg products
• Most alcoholic beverages

Gluten-Free When Eating Out
Given the public health significance of gluten-free labeling, FDA also encouraged the restaurant industry to move quickly to ensure that its use of gluten-free labeling was consistent with the federal definition. FDA also works with state and local governments, who play an important role in oversight of restaurants, and considers appropriate action as needed, alone or with other agencies, to protect consumers with respect to gluten- free labeling in restaurants.

Reporting Adverse Effects and Misuse of Labeling
A food that is labeled as gluten-free but fails to meet the requirements of the regulation is subject to regulatory action by FDA. Anyone who becomes ill or experiences adverse health effects that they believe are associated with having eaten a particular food, including individuals with food allergies and those with celiac disease, should first seek appropriate medical care. Afterward, FDA encourages individuals to report the incident to the Center for Food Safety and Applied Nutrition’s Adverse Event Reporting System by calling 240-402-2405.  Consumers can also report potential misuse of gluten-free claims to an FDA Consumer Complaint Coordinator in the state where the food was purchased. A list of coordinators can be found at: http://www.fda.gov/safety/reportaproblem/consumercomplaintcoordinators

Contact: Media: 1-301-796-4540  Consumers: 1-888-SAFEFOOD (toll free)