There are currently “several serious data gaps” limiting the FDA’s ability to know the adverse reactions to gluten in products, health officials said.
ROCKVILLE, Maryland — New labels on products with gluten or that have had gluten cross-contamination may be coming soon after the U.S. Food and Drug Administration formally opened an investigation into the products on Wednesday.
Health officials are asking industry professionals and the public to share their experiences regarding labeling and preventing cross-contact with gluten, which is a protein that’s found in wheat, barley, and rye, after the agency received a citizen petition about the issue.
The FDA’s review found there are “several serious data gaps” limiting the agency’s ability to evaluate the public health importance of gluten, and its adverse reactions in certain people.
Gluten sensitivities are experienced in people with celiac disease, an autoimmune condition where the immune system is triggered by gluten, which can cause damage to the small intestine’s lining over time, according to the Mayo Clinic. People can also have general gluten intolerance, where their bodies have difficulty digesting gluten and causes discomfort, fatigue, and other symptoms, according to the American Academy of Allergy, Asthma, and Immunology.
“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 Wednesday in a press 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.”
The FDA is looking for detailed information, such as the prevalence of products where rye or barley were not currently disclosed, information on the severity and potency of rye and barley food allergies, and concerns around the gluten content of oats. People can submit their comments online or through written submissions. Click here for more details.