The Food and Drug Administration began evaluating gluten-free product labeling and is considering stricter standards for their usage, theLos Angeles Times reports.

The Food and Drug Administration (FDA), Washington, D.C., reopened a comment period that will continue through the end of this month for its 2007 proposal about labeling foods as “gluten-free.” In particular, the FDA is proposing that foods labeled as “gluten-free” cannot contain 20 parts per million or more of gluten.

The move came up for re-examination because gluten levels can be validated more reliably today than they could in 2007. The labels are important for consumers with celiac disease, which means their bodies cannot tolerate gluten.

“Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry and others to help assure that the label strikes the right balance,” says Michael Taylor, FDA deputy commissioner for foods.