Gluten-free Diet Fundamentals on National Gluten-free Day

National Gluten-free Day is 1/13/2021

What is gluten?

Gluten proteins occur naturally in barley, rye, spelt, wheat, and crossbreeds of these grains. These gluten proteins are the substances that give grain products their shape, strength, and texture. Foods that typically contain gluten include breads, cakes, cereals, and pastas.

For the estimated 3 million Americans suffering from celiac disease, consuming gluten causes damage to the lining of the small intestine which prevents absorption of vital nutrients causing deficiencies that can lead to serious conditions, including anemia, diabetes, intestinal cancers, osteoporosis, and thyroid disease.

The gluten-free diet is popular among people without gluten-related medical conditions. The claimed benefits of the diet are improved health, increased energy, and weight loss.

Whatever your reasons for following a gluten-free diet may be, it is important to know how it will affect your overall nutritional needs. So, your doctor or dietitian should help you make appropriate dietary choices to maintain a well-balanced diet.

How gluten-free is gluten-free?

Gluten-free is a voluntary claim that manufacturers may choose to use in the labeling of their foods, but the Food and Drug Administration’s (FDA's) gluten-free food labeling rules specify what the claim actually means on a food label.

Manufacturers that label their foods as free of gluten are responsible for using the claim in an accurate and not misleading manner, and for complying with all requirements established by the regulation and enforced by the FDA.

The rule specifies, among other criteria, that any foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” 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. Other countries and international bodies use these same criteria, as most people with celiac disease can tolerate foods with very small amounts of gluten.

The FDA recognizes that compliance with the gluten-free regulation in processed foods and food served in restaurants is important for the health of people with celiac disease.

The FDA’s regulation established a federal definition of the term “gluten-free” for food manufacturers that voluntarily label FDA-regulated foods as “gluten-free.” The definition was intended to provide a reliable way for people with celiac disease to avoid gluten, and, given the public health significance of gluten, restaurants’ use of gluten-free labeling should be consistent with the federal definition. State and local governments play an important role in the oversight of restaurants.

The FDA continues to work with state and local government partners with respect to gluten-free labeling in restaurants.

Other regulatory agencies:

The 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, which are regulated by the U.S. Department of Agriculture (USDA)

Most alcoholic beverages (all distilled spirits, wines with 7 percent or more alcohol by volume, and beverages made with malted barley and hops), which are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB), U.S. Department of the Treasury.

Helpful Resources:

The FDA has established a landing page, Gluten-Free Labeling of Foods, that includes links to all of the agency’s information and compliance guidance on “gluten-free” labeling.

Individuals who have experienced an injury or illness that they believe is associated with having eaten a particular food, including individuals with food allergies and those with celiac disease, should first seek appropriate medical care.

Afterward, individuals should contact FDA.

Individuals can report a problem with a food or its labeling, such as potential misuse of “gluten-free” claims, to FDA in either of these ways:
Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program, at 800-332-1088, or file a MedWatch voluntary report at http://www.fda.gov/MedWatch

Contact the consumer complaint coordinator in their area. The list of FDA consumer complaint coordinators is available at http://www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators

This blog is for informational purposes only and is intended to provide any medical advice. Your doctor or a dietitian should help you make appropriate dietary choices to maintain a well-balanced diet.