Understanding the new "gluten-free" label

The Federal Drug Administration (FDA) has issued new regulations requiring that a food contain less than 20 parts per million of gluten in order to bear a "gluten-free" label. Researchers support this as a safe threshold for a product to be consumed by people with celiac disease and other gluten-related disorders. 

Why call it gluten-free if it contains any gluten? While this may seem confusing to some people it falls into line with gluten-free labeling around the world. The minute amount of gluten present is so small it will not affect people with gluten intolerance.

The National Foundation for Gluten Awareness link: NFCA Press Release about FDA Gluten-Free Labeling Rule provides additional information. 

Thanks to Dr. Jay Hochman and Kayla Lewis for this information.