People with celiac disease can now have confidence in the meaning of a “gluten-free” label on foods. The U.S. Food and Drug Administration (FDA) issued a final rule last week that defines what characteristics foods must have to bear a “gluten-free” label. The rule also holds foods labeled “without gluten,” “free of gluten” and “no gluten” to the same standard.
This rule has been eagerly awaited by advocates for the estimated 3 million people in the United States with celiac disease, who face potentially life-threatening illnesses if they eat the gluten found in breads, cakes, cereals, pastas and many other foods.