SILVER SPRING, Md., Aug. 2, 2011 /PRNewswire-USNewswire/ -- Gluten is found in many cakes, cereals, pastas, and other foods.
The term "gluten" is commonly used to refer to certain proteins that occur naturally in wheat, rye, barley, and crossbreeds of these grains and that can harm people who have celiac disease. The only treatment for this disorder is a life-long, gluten-free diet.
On Aug. 2, FDA comes one step closer to a standard definition of "gluten-free" for food labeling.
Find out about FDA's recent actions to define "gluten-free" and why there are no nutritional advantages to being on a gluten-free diet for people who are not sensitive to gluten at
Sign up for e-mail notices of new FDA Consumer Updates at
View the FDA Consumer Update RSS feed at
FDA Consumer Updates may be posted and published elsewhere without permission. Please credit "FDA Consumer Health Information (www.fda.gov/consumer)" as the source. FDA values feedback on its consumer health information. Send questions, comments, or story ideas to: firstname.lastname@example.org.
Media Contact: Siobhan DeLancey, 301-796-4668, Siobhan.Delancey@fda.hhs.gov
SOURCE U.S. Food and Drug Administration