For Food Producers
Celiac Disease is a Chronic Illness
As many as 3 million Americans may have celiac disease –
an inherited, chronic, inflammatory auto-immune digestive
disorder. It is often silent, latent or misdiagnosed. When
someone afflicted with celiac disease consumes gluten, his/
her body's natural defense system triggers the production
of antibodies that attack and damage the lining of the small
intestine. This damage limits the ability to absorb nutrients
and can lead to other very serious health problems.
Definition of "Gluten-Free"
FDA has set a gluten limit of less than 20 parts per million (ppm)
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for foods that carry the label "gluten-free." This level is the
lowest that can be reliably detected in foods, and most people
with celiac disease can tolerate foods with very small amounts of
gluten.
Timing for Label Compliance is One Year:
Many foods that were labeled as "gluten-free" prior to the new
regulation may already meet the federal definition. For those
that do not yet comply, manufacturers have until August of
2014 to make whatever changes are needed in the formulation
or labeling of the foods bearing a gluten-free claim in order to
legally market them in the United States.
Noviembre/Diciembre 2013 |
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