FDA to Issue Gluten-Free Allergy Labeling Rule in 2012

Wonder what the "alternative approaches" are?

This was a long time coming! Good information, thanks.

Does not really explain what (if anything) is changing - but it is nice to see that the FDA is taking the issue seriously.

Yay!

By definition "gluten-free" denotes that a product is "free" of all gluten proteins--as in Zero...(or am I missing something?)

As a newly diagnosed celiac I'm concerned about any gluten exposure. I have been the recipient of cross-contamination (griddle not cleaned). It was not pretty.

Wondering what the threshold for PPM might be before patients experience symptoms.

By definition "gluten-free" denotes that a product is "free" of all gluten proteins--as in Zero...(or am I missing something?)

As a newly diagnosed celiac I'm concerned about any gluten exposure. I have been the recipient of cross-contamination (griddle not cleaned). It was not pretty.

Wondering what the threshold for PPM might be before patients experience symptoms.

There is not test for gluten that goes down to zero, so a level must be set somewhere. The lower the level, the more expensive the tests are. 20 ppm is a level deemed safe by many experts, and one that will not cause a drastic increase in price for products labelled "gluten-free."

Am I the only one who is worried that the "alternative approach" they may be aiming for is something that does not include an actual measurement? For example, we know many things are "naturally gluten free", will that be sufficient to pass their labeling standards? I hope not, since it doesn't address cross-contamination! An analytical method is the only one that will make me happy.

You are not the only one worried about their "alternative approach". I sure hope they don't do it that way. That would ease the requirements too much for some of us Celiacs that are sensitive to even the smallest amount of gluten.

Am I the only one who is worried that the "alternative approach" they may be aiming for is something that does not include an actual measurement? For example, we know many things are "naturally gluten free", will that be sufficient to pass their labeling standards? I hope not, since it doesn't address cross-contamination! An analytical method is the only one that will make me happy.

Be careful about your reading here. The FDA is NOT calling for an alternative approach. They are responding to calls FOR an alternative approach; most likely so they can then dismiss those calls and stick to the prevailing scientific approach. I would look for the FDS to set the level under 20ppm, similar to the European standard.

What I want to know is how can we all help? There must be something we can do to encourage new legislation that will protect our health!

All I need is a list of foods that are free of gluten, not pages and pages of pure nonsense.

Am I the only one who is worried that the "alternative approach" they may be aiming for is something that does not include an actual measurement? For example, we know many things are "naturally gluten free", will that be sufficient to pass their labeling standards? I hope not, since it doesn't address cross-contamination! An analytical method is the only one that will make me happy.

I agree. So many people who don't have celiac disease don't understand how a small amount of contamination affects us people with celiac disease, especially in restaurants. They say the item is gluten-free but then fry it in the same oil that has been contaminated.