Wheat flours have different names based on how the wheat is milled or the flour is processed. All of the following flours have gluten:. When you are buying processed foods, you need to read labels to determine if they contain gluten. Foods that contain wheat, barley, rye or triticale — or an ingredient derived from them — must be labeled with the name of the grain in the label's content list.
Foods that are labeled gluten-free, according to the U. Food and Drug Administration rules, must have fewer than 20 parts per million of gluten. Foods with these labels may include:. Alcoholic beverages made from naturally gluten-free ingredients, such as grapes or juniper berries, can be labeled gluten-free.
An alcoholic beverage made from a gluten-containing grain wheat, barley, rye and hybrid grains such as triticale can carry a label stating the beverage was "processed," "treated" or "crafted" to remove gluten.
However, the label must state that gluten content cannot be determined and the beverage may contain some gluten. These beverages may not be labeled gluten-free. In addition to foods in which wheat, barley and rye are likely ingredients, these grains are standard ingredients in a number of other products. Also, wheat or wheat gluten is added as a thickening or binding agent, flavoring, or coloring.
It's important to read labels of processed foods to determine if they contain wheat, as well as barley and rye. In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:. Prescription and over-the-counter medications may use wheat gluten as a binding agent. Talk to your doctor or pharmacists about the drugs you're taking.
Dietary supplements that contain wheat gluten must have "wheat" stated on the label. For people with celiac disease, in particular, it's important to avoid exposure to gluten. The following tips can help you prevent cross-contamination in your own food preparations at home and avoid gluten-containing food when you eat out:. Keeping a strict gluten-free diet is a lifelong necessity for people with celiac disease. Following the diet and avoiding cross-contamination results in fewer symptoms and complications of the disease.
For some people with non-celiac gluten sensitivity, the condition may not be lifelong. Some research suggests that you may follow the diet for a certain period, such as one or two years, and then retest your sensitivity to gluten.
For other people with non-celiac gluten sensitivity, the diet may be a lifelong treatment. Some clinical studies have looked at the benefits of the diet among people who do not have celiac disease or who have non-celiac gluten sensitivity. More research is needed to determine the accuracy of the following claims about the diet's results:. The foods not included in a gluten-free diet provide important vitamins and other nutrients.
For example, whole-grain breads and other products are natural or enriched sources of the following:. Therefore, following a gluten-free diet will likely change your nutrient intake. Some gluten-free breads and cereals have significantly varied nutrient levels compared with the products they are replacing.
Some gluten-free foods also have higher fat and sugar contents than the gluten-containing food being replaced. It's important to read labels, not only for gluten content but also for overall nutrient levels, salt, calories from fats and calories from sugars. You can talk to your doctor or dietitian about foods that would provide healthy, nutrient-rich alternatives. The costs of prepared gluten-free foods are generally higher than the cost of the foods being replaced. The expense of following a gluten-free diet can be substantial, especially if your diet includes foods that aren't naturally gluten-free.
There is a problem with information submitted for this request. Sign up for free, and stay up-to-date on research advancements, health tips and current health topics, like COVID, plus expert advice on managing your health. Other products still may only contain gluten some of the time. Secondly, you need to know what the FDA requires from a manufacturer in order for their product to be certified gluten-free.
The following terms represent the most commonly used Latin terms for wheat, barley, and rye. If you see any of these, the product contains gluten:. The following terms represent ingredients that always contain gluten:. Depending on the source, all of these ingredients potentially can contain gluten.
The FDA does require food manufacturers to declare wheat-containing ingredients on their labels. However, other gluten-containing grains potentially could be used to make some of these ingredients.
You'll need to check with the manufacturer to find out for certain whether or not a food that includes one or more of these ingredients are safe on a gluten-free diet:.
A food with no gluten-containing ingredients still can be cross-contaminated with gluten during processing. This is why it's extra important to pay attention to labels if you have extreme gluten sensitivity and to only choose foods certified gluten-free. In August , the FDA announced a new rule for gluten-free food labeling. According to the rule, manufacturers must ensure that their products contain less than 20 parts per million ppm of gluten in order to carry the "gluten-free" label.
Some gluten-free advocates insist that the FDA standard is inadequate and that symptoms can develop at 10 ppm and lower. Countries like New Zealand and Australia have already embraced a certification standard of less than 5 ppm. The gluten-free food labeling requirements only apply to packaged foods. There is no standard symbol for gluten-free foods.
Manufacturers can simply print "gluten-free" on their label as long as it is truthful. Moreover, there is not one certification criterion in the United States. There are a number of other organizations that offer certification, each with their own tests and standards for acceptable gluten levels. These include:. For people with celiac disease or non-celiac gluten sensitivity, choosing a product with the GFCO label, for example, can make all the difference between good and less-than-good digestive health.
According to the Celiac Disease Foundation, you should be careful about using or handling certain items that may contain gluten. Read labels or check with the manufacturer if you aren't sure about:. With vigilance. If you have celiac disease, you need to be aware of the possibility of gluten making its way onto kitchen items such as toasters, colanders for example, when used to drain pasta , cutting boards, flour sifters, and containers in which foods containing gluten have been stored.
Even condiments like mayonnaise can be contaminated if a knife used to spread it on bread is then dipped back into it. However, when potatoes are processed—into fries or chips, say—they may be exposed to gluten or flavored with gluten-containing seasoning. Even a minuscule amount of gluten will trigger an immune response in the small intestine of a person who has celiac disease, causing damage to the villi that line it.
Villi are fingerlike projections that allow nutrients from food to be absorbed by the body, which can result in severe malnutrition over time. Oats do not need to be certified gluten-free. Manufacturers are allowed to include a symbol as long as it is truthful and not misleading. Manufacturers are not required to test for the presence of gluten in ingredients or in the finished gluten-free-labeled food product. However, they are responsible for ensuring that the food product meets all labeling requirements.
Manufacturers will need to determine how they will ensure this. The FDA may perform food label reviews, follow-up on consumer and industry complaints, and analyze food samples.
Consumers and manufacturers may report a complaint to an FDA Consumer Complaint Coordinator in the state where the food was purchased. Analytical methods that are scientifically validated to reliably detect gluten at a level lower than 20 ppm are not currently available.
In addition, some celiac disease researchers and some epidemiological evidence suggest that most individuals with celiac disease can tolerate variable trace amounts and concentrations of gluten in foods including levels that are less than 20 ppm gluten without causing adverse health effects.
According to Dr. It is in line with standards in other countries. The evidence-based research published by our Center, which has been confirmed by studies from colleagues around the world, conclusively supports the 20 ppm level as a suitable safety threshold for gluten-free products. The gluten-free labeling rule applies to packaged foods, which may be sold in some retail and food-service establishments, such as some carry-out restaurants.
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