FDA defines “gluten-free” for food labeling

FDA PRESS RELEASE (the information below was sourced from fda.gov)

For Immediate Release: August 2, 2013
Media Inquiries: Shelly Burgess 301-796-4651
Consumer Inquiries: 888-INFO-FDA

New rule provides standard definition to protect the health of Americans with celiac disease

The U.S. Food and Drug Administration today published a new regulation defining the term “gluten-free” for voluntary food labeling.  This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

The regulation was published today in the Federal Register.

~Read the full press release at fda.gov.

“Why We’re Wasting Billions on Gluten-Free Food”

“Avoiding certain ingredients goes in cycles: Back in the 70s, it was sugar. Then it was fat, then saturated fat. Then fat was in but carbs were out. Gluten is the pariah ingredient du jour, and there are a lot of healthy people shelling out big bucks for gluten-free food they probably don’t need.”  ~Source: TIME: Business & Money, March 13, 2013

Read the full article on business.time.com, prepared by Martha C. White.
Share your thoughts on the so-called “GF trend” below…

CCA Conference (June 7-9, 2013): The Gluten Problem. Found. Treated. Cured.

CCA Conference logoJoin the Canadian Celiac Association for their 32nd Annual Conference, June 7-9, 2013, at the International Centre (Mississauga, ON).

This event will feature presentations on Celiac Disease and Gluten Sensitivity from leading experts, including Dr. Stefano Guandalini and Shelley Case, with a pre-conference workshop featuring Bob and Ruth Levy of Bob & Ruth’s Gluten-Free Dining and Travel Club. Visit the gluten-free market in between presentations to try new products and meet gluten-free exhibitors.

For more information about this event, hosted by the CCA Halton Peel Chapter, visit celiac.ca/index.php/conference-2013/.

 

“Gluten-free not just a fad for some” via CBC

“These days, lots of people are giving up gluten. Eighteen per cent of American adults buy gluten-free products, according to market researcher Packaged Facts. Some eat gluten-free to treat celiac disease, the autoimmune disorder triggered by gluten. Some are fad dieters who think it will help them lose weight. But Yeh is eating gluten-free for another reason. She is one of an increasing number who are reporting non-celiac gluten-sensitivity.”   ~Source: CBC News Health

Read the full article on CBC News Health, prepared by Lee Marshall.

“Even toys are going gluten-free”

New lines of children’s products are designed with allergies in mind

“With more children going gluten-free in the past few years, according to Celiac Disease awareness organizations, parents are increasingly asking schools to accommodate these dietary needs the way they have for other allergies such as peanuts. And it’s not just banning gluten-containing products from lunchboxes. Some parents say they are requiring that arts & crafts go gluten-free too.”  ~Source: Wall Street Journal Market Watch

Read the full article on the Wall Street Journal Market Watch, prepared by Jen Wieczner.

Sorghum is celiac-safe: Study

“The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.” ~Source: bakeryandsnacks.com

Read the full article, prepared by Kacey Culliney: bakeryandsnacks.com/R-D/Sorghum-is-celiac-safe-Study

Free Webinar April 9: “Celiac Disease, Gluten Sensitivity, and Neuropsychiatric Disease”

NFCA_WebinarThe expanding spectrum of gluten-related disorders is a clear indication that the gluten protein can cause an immune response in bodily systems other than the small intestine. Interestingly, research has found that different gluten proteins are the source of the various abnormal immune responses.

Join the National Foundation for Celiac Awareness for a free webinar on Tuesday, April 9, 8:30 p.m. EDT/5:30 p.m. PDT, as Armin Alaedini, PhD of Columbia University Medical Center discusses the current research on the role of gluten in popular areas of interest such as schizophrenia, ataxia, autism and ADHD.

Register for this free webinar, sponsored by Mary’s Gone Crackers.

Source: celiaccentral.org/webinars

Why is the Gluten-Free Diet On The Rise?

“Hear more of Dr. Murray’s expert insight on celiac disease and gluten sensitivity at the 2013 CDF National Education Conference. Learn more at celiac.org/conference.html