Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Policy,Our Blog on February 24, 2026
Gluten disclosure rules exist to help consumers make more informed choices. Current rules include things like how much “unavoidable” gluten is allowed in gluten-free labeled foods as well as specific labeling requirements. But things might get a bit more strict.
Which is a good thing for those who need it.
For those with celiac disease and gluten sensitivity, a mistake in food choice can cause serious health effects. The US Food and Drug Administration (FDA) wants to tighten certain gluten disclosure rules to ensure those who rely on accurate foods labels can do so with confidence.
According to the Mayo Clinic, “celiac disease is an autoimmune condition where the immune system reacts to gluten, sometimes causing damage to the small intestine.”
Gluten is commonly found in certain foods containing ingredients like wheat, barley, or rye.
The body responds to the gluten protein in the small intestine, which can damage its lining and prevent it from absorbing nutrients, leading to a worsening condition called malabsorption.
Intestinal damage can lead to certain symptoms and serious complications if not properly managed or treated. In children, malabsorption can impact growth and development.
Symptoms vary from person to person. With children experiencing certain complications not necessarily observed in adults.
Common celiac disease symptoms include:
For many, celiac disease symptoms are not limited to the digestive system.
Non-digestive system symptoms may include:
Children are more likely to experience digestive problems and associated complications from not absorbing nutrients during a crucial period of development.
Common pediatric celiac disease symptoms include:
Complications from malabsorption may include:
There is no known cure for celiac disease. Following a strict gluten-free diet often helps most people manage symptoms. Avoiding these triggers can help the intestines heal from accidental exposures.
Prevention is the best course of action.
That means avoiding foods containing gluten.
So, what foods contain gluten? A few might sound obvious. Especially in the “whole food form.” Packaged foods become more of an issue, because ingredients can be tricky to decipher on the label. Even some unexpected non-food items can cause a reaction in those with high sensitivity to gluten protein.
Let’s start with the obvious.
Wheat and other grains are commonly associated with gluten. However, the list is more extensive than you might think.
According to the Celiac Disease Foundation, the following grains contain gluten protein:
Unless the package says otherwise, many packaged foods contain gluten.
Some of the more common ones include pastas, noodles, breads and pastries, crackers, baked goods, cereal & granola, breakfast foods, breading and coating mixes, croutons, sauces and gravies, flour tortillas, beer, brewer’s yeast, and anything that uses “wheat flour” as an ingredient.
Some common foods like energy or granola bars, French fries, potato chips, processed lunch meats, candy, soup (from thickeners), salad dressings/marinades, brown rice syrup, meat substitutes, soy sauce, pre-seasoned meat, and cheesecake filling. While eggs are naturally gluten-free, eggs served at restaurants are sometimes made with pancake batter to make them fluffier. Those eggs may contain gluten.
Beyond food, there are other products that may end up ingested. Some of which may contain gluten. If unintentionally digested, they may cause a reaction.
These include things like lipstick, lip gloss, lip balm, and other cosmetics used near the mouth. Oral care and dental products may contain gluten. Other notable items include communion wafers, herbal or nutritional supplements, drugs and over the counter medications. Even vitamins. Most surprising. At least for me. Was play-dough.
So, what are the current gluten disclosure rules and requirements?
Aside from specific allergen declarations, food manufacturers do not necessarily need to include a “gluten-free” label or “contains gluten” label.
Products that are gluten-free often include the label for marketing purposes.
For example. If two corn flake cereals (both not naturally without gluten) are no store shelves. A Celiac person or parent will most likely choose the brand with the announcement on the label.
This is because the FDA has certain requirements for that label.
As of now, the final rule for a “gluten-free” claim involves food that does not contain an ingredient that is a gluten-containing grain or derived from a gluten-containing grain that has not been processed to remove gluten, or if the use of that ingredient results in the presence fo 20 parts per million or more of gluten in the food.
That 20 parts per million is the cut off.
If a food product bears the claim “no gluten,” “free of gluten,” or “without gluten” and fails to meet the requirements for a “gluten-free” claim, it is deemed misbranded and subject to recall.
New FDA requirements may get even more strict.
The FDA is aware that additional “ingredients of interest,” may also lead to gluten sensitivity and celiac reactions. This sometimes happens through “cross-contact with gluten-containing grains.”
This consideration flips the script. Just like common allergens, it may require specific gluten disclosure statements on packaging that may not obviously include gluten-containing ingredients on the label.
“People with celiac disease or gluten sensitivity have had to tiptoe around food and are often forced to guess about their food options,” said Marty Makary, MD, commissioner of the FDA.
The agency says there is limited data on adverse reactions to “ingredients of interest.”
Docket No FDA-2023-P-3942 has been published and is open for comments until March 23, 2026. Comments including data on non-wheat containing grain exposure reactions. Experiences to gluten reactions from seemingly non-gluten containing foods. Examples of packaging and labels as appropriate.
Most importantly, any studies that involve gluten-containing foods and allergic reactions.
This information will be evaluated and serve as the framework for subsequent work toward new gluten disclosure rules.
“Americans deserve clear, reliable information about what’s in their food and how it’s made,” said Robert F. Kennedy Jr., secretary of the U.S. Department of Health and Human Services, which incudes the FDA. “Public input calling for honest labeling will protect consumers, prevent harm and make America healthy again.”
If you’d like to know more about food safety topics in the news, like “FDA Makes Move to Tighten Gluten Disclosure Rules for Packaged Foods,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)