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Gluten-Free Consumers Waiting in Vain for FDA to Establish Standards

By Suzanne Boothby
 
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Photo: Getty Images

In early 2005, Shauna James Ahern was very ill. She required 18 hours of sleep a day, her stomach ached all the time, and she could barely move without severe pain. After many medical tests she was eventually diagnosed with celiac disease, an autoimmune disorder in which eating gluten can severely damage the lining of the small intestine.

Ahern eliminated wheat and gluten from her diet and now feels great. She runs a popular blog called Gluten-Free Girl where she talks about her gluten-free lifestyle and offers recipes and support.

“Food is the path to healing in celiac,” Ahern wrote in her blog. “There is no pill we can take, no surgery we can endure, and in fact, no cure other than living on an entirely gluten-free diet.”

May is now recognized as Celiac Awareness Month and the movement kicked off in Washington D.C.

The gluten-free food market is booming with sales expected to reach $2.6 billion next year, but all eyes are on the U.S. Food and Drug Administration’s lag to define gluten-free products and create a national labeling standard.

In 2007 the Food Allergen Labeling and Consumer Protection Act (FALCPA) tasked the FDA to finalize standards for gluten-free labeling. Four years later, the FDA has not fulfilled this mandate, which is a huge problem for the estimated 3 million Americans who have celiac disease and another 18 million American who are gluten sensitive.

“Right now, there are no standards for gluten free,” said Jules Shepard, co-organizer of the first Gluten Free Food Labeling Summit. “Consumers have no idea what gluten free really means. We are asking the FDA to pick a standard—not everyone may be happy with it—but at least we will have a standard.”

The labeling issue gained national attention in April 2011 when a North Carolina man was sentenced to 11 years in prison after he was found guilty of labeling regular breads as gluten-free under the name Great Specialty Products. Dozens of people became sick after eating the baked goods.

Shepard is a celiac patient and expert, who owns Jules Gluten Free, has authored three books on the subject and speaks nationally about gluten-free living.

Add a Comment1 Comments

CBrain Tumor Survivor175

I do think until they do you have to take it into your own hands and treat yourself the best way you see fit. There are many great blogs out there dedicated to improving health by using the gluten free diet. Check out http://cookingwithdia.com a brain surgery survivor like myself who has been sustained by being on the gluten free diet and offers great comfort food recipes for vegans, vegiterians and gluten and wheat free diets.

May 12, 2011 - 1:54pm
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