The Food and Drug Administration (FDA) announced Friday that, after much deliberation, it has issued a final rule defining the necessary characteristics of any food product before it can officially bear the title "gluten-free."
Eagerly awaited by roughly 3 million Americans living with celiac disease, the criteria stipulates a gluten limit of less than 20 parts per million in foods carrying this label.
This measurement, the FDA explains, is the lowest level that can be consistently detected in foods using valid scientific analytical tools. Furthermore, it's a level that most individuals living with the disease can tolerate and is consistent with standards set by other countries and international bodies.
Celiac disease occurs when the body's natural defense system reacts to gluten by attacking the lining of the intestine. When this happens, the body cannot absorb the nutrients it needs, leading to a possibile wide range of health issues, including anemia, osteoporosis, diabetes, autoimmune thyroid disease and intestinal cancers.
According Andrea Levario, executive director of the American Celiac Disease Alliance, with no cure available, gluten-free labeling is the only way for those living with it to manage the disease.
"This is a tool that has been desperately needed," Levario said. "It keeps food safe for this population, gives them the tools they need to manage their health, and obviously has long-term benefits for them."
The FDA said it will allow manufacturers to label food "gluten-free" even if this is inherently the case, such as in bottled spring water, fruits and vegetables.
That companies should do so is a mark of just how popular gluten-free products have become just over the last few years as individuals looking to lose weight have opted for them, though experts say there is no evidence that such foods actually aid in this venture, according to The New York TImes.
In all, The Times reports that sales in gluten-free products tripled between 2008 and 2012, ultimately amounting to some $4.2 billion.