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  1. Food Labeling & Nutrition

Gluten-Free Labeling of Foods

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An estimated 3 million people in the United States have celiac disease. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.

On August 2, 2013, FDA issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content.

Where are we now?

Three Years Later, What is the Impact of the Gluten-Free Labeling Standard? - A Conversation with Carol D'Lima and Alessio Fasano on the impact of the gluten-free labeling regulation. October 2017

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