Celiac Disease

Discussing the latest advances in celiac disease

Share this:
November 10, 2013

FDA Defines “Gluten-Free” for Food Labeling

By Brent Westra

Note: This post was originally published on Mayo Clinic's Advancing the Science blog on August 6, 2013

Mayo Clinic gastroenterologist and celiac disease expert Joseph Murray, M.D., discusses the FDA’s newly published regulations that define the term "gluten-free" for voluntary food labeling.

Among the positives, of these new regulations, Dr. Murray mentions:
-They apply to foods that have the potential for cross-contact or contamination with gluten during processing.
-When you see a label that says, “gluten-free” it must be gluten-free by a specific and standard definition that is trustworthy.
-There is now a pathway towards enforcement of labels found to be incorrect.

However, Dr. Murray also mentions some gaps. Specifically, these regulations do not cover:
-USDA regulated foods
-Distilled spirits or any wine containing greater than 7% ABV

For more information on celiac disease, visit: mayoclinic.org/celiac-disease

Tags: FDA, Joseph Murray, News Alerts

Contact Us · Privacy Policy