FDA to tighten ‘gluten-free’ label regulations

    If you’re buying gluten-free foods, you might want to look not just as the label, but at the food’s production process.

    While the FDA is stepping up regulations of the ‘gluten-free’ label, foods currently carrying that mark might be cross-contaminated from being processed in a plant the produces gluten.

    As Health & Science reporter Carolyn Beeler found out, even those smaller traces of gluten can cause illness in people with celiac. A new regulation will allow the FDA to test foods to ensure facilities comply with the 20 parts per million rule that’s meant to keep gluten levels low.

    • WHYY thanks our sponsors — become a WHYY sponsor

    Want a digest of WHYY’s programs, events & stories? Sign up for our weekly newsletter.

    Together we can reach 100% of WHYY’s fiscal year goal