Gluten
Gluten is a naturally occurring wheat/barley/rye protein. For most people it is well tolerated; however, it triggers an immune reaction and small-intestinal damage in people with celiac disease (~1% of the population per NIDDK), and wheat is one of the FDA's nine major food allergens requiring labeling.
What it is
Storage protein complex (gliadin and glutenin) found naturally in wheat, barley, and rye.
Provides elasticity and structure in baked goods; binder and texturizer.
Why it's flagged
- triggers celiac disease
- major food allergen - wheat
- non-celiac gluten sensitivity
What regulators actually say
"Celiac disease is a chronic digestive and immune disorder that damages the small intestine. The disease is triggered by eating foods containing gluten."
"The major food allergens identified by law are: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame."
Regulatory status
United States — FDA
Wheat is a major food allergen requiring labeling; 'gluten-free' labeling defined under 21 CFR 101.91.
European Union — EFSA
Cereals containing gluten listed in EU Annex II of Regulation 1169/2011 requiring declaration.
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