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There are currently nine major food allergens that are required by U.S. law to be identified on a food label. These major allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybean, and sesame. The requirement is met if the common name of the ingredient identifies the food source. Otherwise, the food source of the allergen will be listed in parentheses following the name of the ingredient, such as "flour (wheat)" or in a "Contains" statement that lists all the major allergens that are in the product, such as "Contains Wheat, Milk, and Soy." However, not all allergen-containing products have a “Contains” statement and gluten, from sources other than wheat, is not required to be listed in this statement.
NOTE: Gluten is not one of the major allergens that is required to to be listed as an allergen. It is very important to read labels very closely in search of all sources of gluten and always be aware of the risk of cross-contact with gluten.
According to the FDA, consumers may also see voluntary advisory statements such as “May contain..." or “Produced in a facility that also uses...” These statements are NOT required by law, but can be used to address unavoidable cross-contact that can occur, even when manufacturers have incorporated good manufacturing processes in their facility and have taken every precaution to avoid cross-contact. When multiple foods, with different allergen profiles, are produced in the same facility that uses shared equipment or production lines, there can potentially be a risk of cross-contact, due to ineffective cleaning or from dust or aerosols containing an allergen.
According to the FDA, manufacturers can label a food “gluten-free”, "free of gluten", "without gluten", or "no gluten", if the food does not have an ingredient that is any type of wheat, rye, barley, crossbreeds of these grains, or any ingredient derived from these grains, unless it has been processed to remove the gluten to less than 20 ppm. If wheat is listed on a food labeled gluten-free, the label should also include the wording, “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
The goal of manufacturing any food labeled "gluten-free" is for the food to contain less than 20 ppm of gluten. However, the FDA regulation does NOT require manufacturers to test for the presence of gluten in their starting ingredients or finished foods labeled "gluten-free". Some companies rely on good manufacturing practices or ingredient sourcing, instead of testing. There are no valid tests to detect gluten in foods that are hydrolyzed and fermented, like cheese and yogurt. If these products display a "gluten-free" claim, the manufacturers must keep certain records to show that the foods meet gluten-free standards. Unfortunately, there are currently products on the market that are labeled gluten-free that are not safe for people with celiac disease. It is advisable to contact specific manufacturers for information on testing practices and the risk of cross-contact with gluten. Check the ingredient lists and be aware of hidden sources of gluten, as the label does not guarantee absolute safety.
NOTE: The FDA regulates a wide range of products, including food, beverages, dietary supplements, and cosmetics, but they do not regulate meat, poultry, certain egg products, and most alcoholic beverages.
Some products will be certified gluten-free. These products have undergone testing and meet specific standards to ensure they contain minimal or no gluten. Look for gluten-free certification logos on packaging. These logos help individuals with celiac disease make informed choices. Some of the organizations that certify gluten-free products are listed below:
Gluten-free labels are not required on products that are naturally gluten-free. Some of these will not be labeled gluten-free, but can still be safe to eat as long as they have not come into contact with gluten. Focus on unprocessed foods in their natural form, like fruits, vegetables, lean meats, and dairy, but still be aware for potential cross-contact and always contact the manufacturer if you need more information on the manufacturing process or product safety.
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