Gluten-free products have become a blessing for those who suffer from celiac disease, which can only be treated through total abstinence from gluten, a protein found in wheat, barley, rye and other grains.
According to USA Today, as more and more products are being labeled "gluten-free" products hit the shelves, consumers have begun to question what "gluten-free" really means since there's no applied definition.
The Food and Drug Administration, announced rules requiring foods labeled "gluten-free" to have only trace amounts of the protein, in order to make buying food safer and less complicated. Under the new guidelines, only foods containing 20 parts per million of gluten or less can be labeled and marketed as gluten-free.
For those with the condition, gluten triggers an autoimmune reaction that damages the small intestine and interferes with absorption of nutrients.
"It allows us to breathe a little easier," said Gabrielle Simon told USA Today.
Simon is the founder of a support group at Nyack Hospital for families of children with celiac disease. According to USA Today, as more people follow a gluten-free diet by choice or necessity, food manufacturers are adding more products to meet the demand.
Last year, sales of gluten-free products hit $4.2 billion, nearly triple what they were in 2008. Sales are expected to rise to $6.2 billion by 2018, according to industry predictions.
The Food Allergen Labeling and Consumer Protection Act, passed in 2004, required food packaging to clearly list the top eight ingredients that cause allergic reactions, including milk, egg, peanuts, tree nuts, fish, shellfish, soy and wheat. It also required the FDA to issue standards for the term "gluten-free", USA Today reported.
