New standard limits amount of gluten in ‘Gluten-free' products - People who can't eat gluten will have an easier time grocery shopping.
About one in 100 Americans have celiac disease which is an intolerance to gluten. Gluten is a protein commonly found in wheat, rye, and barley.
Now the FDA requires anything labeled "Gluten-free" or similar to have gluten show up in 20 parts per million or less.
"That is the lowest level that we can measure adequately. It seems to be adequate to prevent a person with celiac disease from getting a significant exposure," said Mayo Clinic Health System's Gastroenterologist Dr. Michael Van Norstrand.
The label standard also applies to food found at restaurants.
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