How is gluten listed on food labels

All foods imported into the United States must meet the same federal requirements as foods domestically produced. Therefore, if the label of an imported food subject to FDA regulations makes a "gluten-free" claim, that food must comply with the "gluten-free" labeling requirements. Whether a food is manufactured to be free of gluten or by nature is free of gluten e.

The claim is voluntary. However, as with any other non-gluten-containing grain, oats that are labeled "gluten-free" must contain less than 20 ppm gluten. The goal of manufacturing any food labeled "gluten-free" should be for the food to not contain any gluten or to contain the lowest amount possible that is less than 20 ppm gluten.

Any grain other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids like triticale can be labeled "gluten-free" if the presence of any unavoidable gluten due to cross-contact situations is less than 20 ppm. Grain Standards allow commodity grains, legumes, and seeds to contain a small percentage of another commodity grain as a result of commingling during production.

The presence of gluten in a grain, legume, or seed that is naturally free of gluten from this type of commingling is an example of cross-contact. The typical practice of crop rotation, as well as the shared use of harvesting and transport equipment and storage silos, often results in gluten-containing grains coming into contact with other grains, legumes, and seeds that are naturally free of gluten.

Furthermore, manufacturing facilities that use shared production equipment to produce foods both with and without gluten could result in gluten cross-contact. Any grain other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids like triticale can be labeled "gluten-free" if it meets the definition, including that the presence of any unavoidable gluten due to cross-contact situations is less than 20 ppm.

The regulation does not require manufacturers to place the voluntary "gluten-free" claim in any specific location on the food label. Manufacturers may choose where they place a "gluten-free" claim on their food labels, provided that the claim does not interfere with other FDA-required labeling information and meets all other applicable statutory and regulatory requirements.

Manufacturers may include the logo of a "gluten-free" certification program on their food labels, provided that its use is truthful and not misleading.

FDA does not endorse, accredit, or recommend any particular third-party "gluten-free" certification program. The regulation does not address the use of a logo of a third-party "gluten-free" certification program. Neither our "gluten-free" food labeling regulation nor our general food labeling regulations prohibit the use of a statement like "made with no gluten-containing ingredients" or "not made with gluten-containing ingredients" on any food products, provided that the statement is truthful and not misleading.

However, unless the label of the food including such a statement also bears a "gluten-free" claim, consumers should not assume that the food meets all FDA requirements for the use of the "gluten-free" claim. Analytical methods that are scientifically validated to reliably detect gluten at a level lower than 20 ppm are not currently available. In addition, some celiac disease researchers and some epidemiological evidence suggest that most individuals with celiac disease can tolerate variable trace amounts and concentrations of gluten in foods including levels that are less than 20 ppm gluten without causing adverse health effects.

The regulation does not prohibit manufacturers from stating any truthful and non-misleading information on their food labels, including declaring the maximum amount of gluten the food may contain. However, doing so would mean that each food bearing the label statement does not contain gluten at a level that exceeds the amount declared.

We will use our routine post-market monitoring activities to enforce the gluten-free food labeling regulation. These activities include sampling; periodic inspections of food manufacturing facilities; food label reviews; follow-up on consumer and industry complaints reported to us; and, when needed, gluten analyses of food samples.

Additional record-keeping requirements may exist if the food is hydrolyzed or fermented or contains hydrolyzed or fermented ingredients.

Manufacturers who elect to analyze their foods for gluten can select the test methods most appropriate for them, considering the type of foods they manufacture. Manufacturers are not obligated to use any one specific method to check for gluten in their foods.

FDA recommends the use of scientifically valid methods in order for the gluten test results obtained to be reliable and consistent. FDA routinely uses scientifically valid methods that have undergone an independent multi-laboratory performance evaluation where the results have been published in the peer-reviewed scientific literature to ensure that the results obtained are accurate and reliable.

However, as discussed in the the final rule, FDA is aware that sandwich ELISA methods do not adequately detect gluten in fermented and hydrolyzed foods. Because there are no currently available scientifically valid methods that can do so, we issued a rule in to address this issue. The final rule states that we will verify compliance with 21 CFR Trusting packaged food labels can be challenging, particularly when you are new to living gluten-free.

Here is some additional information to explain the role of the FDA, the USDA , and the regulations that affect food safety and labeling.

The Act will be especially helpful to children who must learn to recognize the allergens they must avoid. The FDA regulates the vast majority of packaged foods. Egg products but not eggs. R ye and barley are not in the FALCPA top eight allergens, so anything d e rived from them in an ingredient list , like malt from barley , do es not need to include a clarification of the source. If you are gluten-free, you need to not only avoid wheat gluten but also gluten from rye and barley.

Avoid these or investigate further:. Remember: W heat-free is not the same as gluten-free. That being said, a quick word of caution: The only reason to pursue a gluten-free diet is if you suffer from and have been diagnosed with celiac disease. After eating something that contains gluten, even in small amounts, people with celiac disease will experience a variety of painful digestive side effects. If someone diagnosed with celiac disease does not switch to a gluten-free diet, it could result in a variety of health issues, including:.

The best way to prevent irreparable damage to their bodies is by diagnosing early and beginning a gluten-free diet.

Parents should watch for symptoms of celiac disease in children so that treatment can begin as soon as possible. If you think you, your child, or someone in your family may have celiac disease - get tested. Our home celiac test kit was designed by world-class doctors to provide a convenient and accessible way to screen for celiac disease early.

Test kits can be ordered online without a prescription if you are at least 18 years old. The test can be done in a matter of minutes at home. Once the kit is mailed back to the lab, easy-to-read results will be available on your smartphone within five days. Understand how your body reacts to gluten with the most comprehensive at-home celiac disease test available quickly and conveniently.

Going gluten-free is more than a lifestyle change for those with celiac disease! Here's how to go gluten-free, including what to eat. Gluten is a protein found in wheat, rye, and barley. It can also be tasty - like barley malt found in flavorings such as barley and rye in alcohol. Manufacturers are allowed to include a symbol as long as it is truthful and not misleading. Manufacturers are not required to test for the presence of gluten in ingredients or in the finished gluten-free-labeled food product.

However, they are responsible for ensuring that the food product meets all labeling requirements. Manufacturers will need to determine how they will ensure this. The FDA may perform food label reviews, follow-up on consumer and industry complaints, and analyze food samples. Consumers and manufacturers may report a complaint to an FDA Consumer Complaint Coordinator in the state where the food was purchased. Analytical methods that are scientifically validated to reliably detect gluten at a level lower than 20 ppm are not currently available.

In addition, some celiac disease researchers and some epidemiological evidence suggest that most individuals with celiac disease can tolerate variable trace amounts and concentrations of gluten in foods including levels that are less than 20 ppm gluten without causing adverse health effects. According to Dr. It is in line with standards in other countries.