FDA takes first step toward improved gluten disclosure labels for celiac disease

The U.S. Food and Drug Administration announced it is requesting public information on gluten labeling and cross-contamination in packaged foods, marking an initial effort to enhance transparency for consumers with celiac disease and food allergies.

The agency issued a Request for Information seeking data on adverse reactions to what it calls “ingredients of interest” — non-wheat gluten-containing grains such as rye and barley, as well as oats that may have come into contact with these grains during processing, according to the press release.

“People with celiac disease or gluten sensitivities have had to tiptoe around food, and are often forced to guess about their food options,” FDA Commissioner Marty Makary said in the release. “We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices.”

Health and Human Services Secretary Robert Kennedy Jr. characterized the move as part of the administration’s health strategy, stating in the release: “Americans deserve clear, reliable information about what’s in their food and how it’s made.”

The FDA’s action follows a citizen petition on the matter and a review of available data, including recent reports from the Food and Agriculture Organization of the United Nations. According to the release, the agency’s review revealed significant data gaps, particularly limited U.S. information on adverse reactions to rye, barley, and cross-contaminated oats.

The agency is specifically seeking information on how frequently rye or barley appear undisclosed in products, the severity of allergic reactions to these grains, and concerns about gluten content in oats due to cross-contact, the release stated.