MORE: Are Gluten-Free Diets Healthy? Late last week, the FDA published a new regulation defining the term. To be considered “gluten-free,” a product now must contain less than 20 parts per million of gluten. Products bearing the labels “free of gluten,” “no gluten,” and “without gluten” are also now required to meet this standard. “Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” FDA Commissioner Margaret A. Hamburg, M.D., said in a press release. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.” MORE: Gluten-Free Foods That Make You Gain Weight One word of warning: Food manufacturers have until August 2, 2015, to bring their products into compliance with this new criteria. Granted, some products on the market may already meet this standard (and items that have less than 20 parts per million of gluten aren’t required to be listed as “gluten-free;” it’s a voluntary label). Even after companies are required to comply with the new ruling, they can still use the terms “made with no gluten-containing ingredients” or “not made with gluten-containing ingredients” on products that don’t fit the definition of “gluten-free” (provided these other labels are true). The bottom line? Even with the new regulation, it’s still a good idea to reach out to the company or restaurant making a food if you have any questions about how much gluten it might contain. MORE: 9 Things You Should Never Say to Someone Who Eats Gluten-Free
