The Food and Drug Administration in the United States is in the process of re-defining what it means for a food to be gluten-free. Peter and Gillian Olins have written an excellent summary which can be found here.
There are two key points which I find extremely alarming:
- The FDA has developed an internal report which recommends a “Tolerable Daily Intake” as 0.4 mg “gluten”, which corresponds to a gluten concentration of 1 ppm.
- This is in sharp contrast to the proposed 20 ppm FDA standard for labeling a food as “gluten-free”.
Although I do not live in the United States, I often purchase products from there, and I know that many grocery items are imported from there. I encourage all people who follow a gluten-free diet to read this article.