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August 6, 2013

FDA Defines “Gluten-Free” for Food Labeling – Celiac Disease in the News

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Mayo Clinic gastroenterologist and celiac disease expert Joseph Murray, M.D., discusses the FDA’s newly published regulations that define the term "gluten-free" for voluntary food labeling.

Among the positives, of these new regulations, Dr. Murray mentions:
-They apply to foods that have the potential for cross-contact or contamination with gluten during processing.
-When you see a label that says, “gluten-free” it must be gluten-free by a specific and standard definition that is trustworthy.
-There is now a pathway towards enforcement of labels found to be incorrect.

However, Dr. Murray also mentions some gaps. Specifically, these regulations do not cover:
-USDA regulated foods
-Distilled spirits or any wine containing greater than 7% ABV

For more information on celiac disease, visit: mayoclinic.org/celiac-disease

Tags: celiac disease, Findings, gastroenterology, gluten, gluten free, Joseph Murray

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