407. Regulatory Runaround: Does the Gluten Free Label Really Protect the Public?
The Food and Drug Administration’s (FDA) gluten-free labeling rule essentially established the definition of the term ‘gluten-free.’ Though the term is intended to help consumers easily identify gluten-free foods and provide assurance that gluten-free labeled foods are safe to consume, recently there have been multiple incidences of food labeled gluten-free that contain ingredients disallowed under the rule (“facial misbranding”). This presentation will explore this issue and detail efforts to encourage more enforcement by the FDA of its own labeling rule. The session will also analyze precautionary statements on labels, such as the Allergen Advisory Statement, which may confuse patients and professionals alike and have not reliably predicted gluten contamination.
Planned with the Medical Nutrition Practice Group
- Discuss the issues surrounding the misbranding of some labeled gluten-free foods.
- Recognize the limitations of Allergen Advisory Statements in predicting gluten-contamination in foods.
- Explain to consumers how to interpret Allergen Advisory statements on labeled gluten-free foods.
Learning Need Codes:
- 5220 – Gastrointestinal disorders (disease/disorder)
- 4030 – Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
- 1080 – Legislation, public policy
- 11.2.1 Evaluates product characteristics, ingredients and claims in order to ensure accuracy and compliance with regulatory requirements.
- 13.2.1 Adheres to and communicates relevant regulations, dietary guidelines and organization policies in menu development and implementation.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
Mary Sharrett, MS, RD, LD
Nutrition Support Dietitian
Tricia Thompson, MS, RD
Founder, Gluten Free Watchdog, LLC
Chief Clinical Dietitian
Mary Rutan Hospital