Which food labeling definitions are important in the management of celiac disease (sprue)?

Updated: Nov 29, 2019
  • Author: Stephan U Goebel, MD; Chief Editor: BS Anand, MD  more...
  • Print

To facilitate elimination of gluten from the diet, the US Food and Drug Administration (FDA) has released rules providing uniform food-label definitions of “gluten-free.” [33, 34] By these rules, foods so labeled—as well as those that claim to contain “no gluten” or to be “free of gluten” or “without gluten"—must contain fewer than 20 parts of gluten per million. The European Union and Canada have implemented the same standards. [33]

Did this answer your question?
Additional feedback? (Optional)
Thank you for your feedback!