FDA Rule on Gluten-Free Labeling
2011: Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten
The FDA health hazard assessment results above, which recommended a very low cutoff for gluten exposure, were opposed by celiac specialists, see their reasoning in An Expert's Perspective on the FDA Safety Assessment and: "In Defense of 20 ppm"
The FDA health hazard assessment results above, which recommended a very low cutoff for gluten exposure, were opposed by celiac specialists, see their reasoning in An Expert's Perspective on the FDA Safety Assessment and: "In Defense of 20 ppm"
Food Allergen Labeling and Consumer Protection Act of 2004
The Food Allergen Labeling and Consumer Protection Act requires food labels to list in "plain language" whether they contain any of the eight major allergens: tree nuts (including almonds, walnuts, and pecans), milk, eggs, fish, crustacean shellfish (such as shrimp, crab and lobster but NOT bivalves such as mussels and oysters), peanuts, soybeans and wheat. Labels must either use parentheses to clarify that, for instance, "whey" or "casein" is a milk product, or they must note at the end of the ingredients list that the product "contains" an allergen. Note that barley, rye and oats are not included in this law. After the enactment of this law, many large food manufacturers adopted a voluntary policy of labeling all gluten ingredients (including barley, rye and oats).
July 2006 FDA report on cross-contact in food processing, and consumer preferences for food allergen labeling and a shorter summary of the report
March 2006: Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food
July, 2005 FDA meeting regarding thresholds for gluten in food:
Transcripts and Slides
The Food Allergen Labeling and Consumer Protection Act requires food labels to list in "plain language" whether they contain any of the eight major allergens: tree nuts (including almonds, walnuts, and pecans), milk, eggs, fish, crustacean shellfish (such as shrimp, crab and lobster but NOT bivalves such as mussels and oysters), peanuts, soybeans and wheat. Labels must either use parentheses to clarify that, for instance, "whey" or "casein" is a milk product, or they must note at the end of the ingredients list that the product "contains" an allergen. Note that barley, rye and oats are not included in this law. After the enactment of this law, many large food manufacturers adopted a voluntary policy of labeling all gluten ingredients (including barley, rye and oats).
July 2006 FDA report on cross-contact in food processing, and consumer preferences for food allergen labeling and a shorter summary of the report
March 2006: Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food
July, 2005 FDA meeting regarding thresholds for gluten in food:
Transcripts and Slides