FDA considers Gluten standards

WASHINGTON, Jan. 23 (UPI) -- The U.S. Food and Drug Administration is considering new standards for a fast-growing sector of the food industry: products lacking a protein called gluten.

Gluten is found in grains such as wheat and barley and can trigger an autoimmune reaction that some people's small intestine, the Wall Street Journal reported.

"Our intention is to develop a rule to define the term 'gluten-free' for voluntary use in food labeling," said Janice Oliver, deputy director of the FDA's Center for Food Safety and Applied Nutrition. "A standardized definition of gluten-free is going to enable everybody to have more confidence in selecting foods by having a standardized definition on the label."

The FDA is proposing companies be allowed to label foods "gluten-free" if they don't contain wheat, barley, rye or their hybrids, or if they contain fewer than 20 parts per million gluten, the Journal reported, noting some companies now use the term "gluten-free" to describe products that are naturally gluten-free, such as fruits or meat. Under the FDA's proposal, that would be considered misbranding.

The public has 90 days to comment on the proposal.