The FDA – Gluten Free Watchdog?

 

By: Jonathan Tait, D.O.

Last week the FDA (Food and Drug Administration) announced that new federal rules will be laid out that food manufacturers must obey regarding labeling of “gluten free” products.

The rules are intended to help the 3 million Americans – a little less than 1% of the population – who suffer from celiac disease. Those with a diagnosis of celiac disease have a complete intolerance of gluten. For people with the condition, consumption of the proteins in gluten results in the destruction of the lining of the small intestine, resulting in the malabsorption of critical vitamins, minerals, and calories.

Common signs and symptoms of celiac disease may include diarrhea, iron-deficiency anemia, lactose intolerance, fatigue, joint pain, abdominal pain, migraines, depression, short stature and osteoporosis, according to the American Celiac Disease Alliance.

An even larger segment of the population, estimated to be more than 10%, may have gluten sensitivity or intolerance but do not have a clinical diagnosis of celiac disease. They may present with very similar symptoms but do not have positive laboratory testing to support the diagnosis – the most sensitive of which is a genetic test.

Both groups find considerable improvement in symptoms with eliminating gluten from the diet. Many patients I see with inflammatory joint and spine pain can see dramatic improvements in symptoms, simply by cutting out the bread, pasta, and other highly processed and refined foods contaminated with gluten.

Which leads us back to the current news about this ruling.

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) directed the Secretary of Health and Human Services (HHS) to issue federal regulations to define and permit the use of “gluten-free” labeling on foods. The FDA took about three years to propose a rule in 2007, and another four years before opening the proposal for comments. After two years of compiling the comments, they officially published a set of gluten-free labeling rules back in August 2013. Manufacturers had a year following the publication announcement to bring package labels into compliance.

In the meantime, with increasing awareness of the potential issues with gluten, gluten-free products have become extremely lucrative for food companies, with an estimated profit to be $4.2 billion in 2012. Marketing research firm Mintel estimates sales in the gluten-free food and beverage market arena could top $15.6 billion by 2016.

The problem prior to this ruling was that there were no regulations to ensure gluten-free really meant gluten-free, rather than just another way for food manufactures to squeeze the consumer for even more profits.

The FDA in my opinion had no choice but to step in, and put their foot down on the unregulated labeling of these products. It was putting celiac and other gluten intolerant consumers at risk.

I usually don’t highlight the efforts of the FDA, especially not in a positive light as it relates to their history with managing the mess with prescription pain pills in this country. However, I’m also fair enough to give them a plug when it is due.

Hooray FDA! It may have taken ten years, but better late than never. You should all celebrate with a slice of gluten-free cake.

 

1.http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm

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