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 “This standard ‘gluten-free’ definition eliminates uncertainty about how food producers label their products. People with celiac disease can rest assured that foods labeled gluten-free’ meet a clear standard established and enforced by FDA,” says Carol D'Lima, food technologist with the Office of Nutrition and Food Labeling in the FDA's Center for Food Safety and Applied Nutrition.

What Is Gluten?

Gluten is a mixture of proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains.

As many as 3 million people in the United States have celiac disease. It occurs when the body's natural defense system reacts to gluten by attacking the lining of the small intestine. Without a healthy intestinal lining, the body cannot absorb the nutrients it needs. Delayed growth and nutrient deficiencies can result in, and may lead to conditions such as anemia (a lower than normal number of red blood cells) and osteoporosis, a disease in which bones become fragile and more likely to break. Other serious health problems associated with celiac disease may include diabetes, autoimmune thyroid disease, and intestinal cancers.

How Does FDA Define Gluten-Free?

'Gluten-Free' Means What It Says