<<Disclaimer: Verify this information before applying it to your situation.>>

On August 2, 2004, the Food Allergen Labeling and Consumer Protection
Act (Pub.L.108-282) became law. This new legislation requires the top
eight allergens (peanuts, tree nuts, soy, fish, shellfish, milk, eggs
and wheat)* to be declared on the label of all packaged foods (except
meat, poultry and certain egg products as these are regulated by the
USDA), dietary supplements and vitamin supplements as of January 1,
2006. It should be noted that although wheat is one of the top
allergens, other gluten-containing grains (barley and rye) will NOT have
to be declared as Phil Lempert said on MNBC. Although barley and rye are
not mandated to be declared, many companies are voluntarily declaring
these grains when used as ingredients. Other than rye bread, rye is not
used very commonly in the food industry. Barley malt extract/syrup and
barley malt flavoring are frequently used and are almost always declared
as barley malt extract, barley malt syrup or barley malt flavoring. So
when you look at the big picture, the majority of the gluten sources in
commercially prepared foods come from wheat which will be required to be
declared. This is a huge improvement in what we have had before and will
make it so much easier for everyone reading labels. Remember though, it
may take several months to a year until all the old product on store
shelves is used up and replaced with the newly labeled products so
continue to be vigilant in your label reading and contacting
companies.

The FDA will be required to develop a proposed definition for the term
gluten-free by August 2006 with a final ruling by August 2008. Currently
there is no regulation for foods labeled gluten-free. However, if a
company labels it gluten-free they must adhere to Code of Federal
Regulations 105.62 for Hypoallergenic Foods which requires companies to
declare the components of ingredients such as spices, flavoring, etc.


Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
Author: Gluten Free Diet: A Comprehensive Resource Guide
Co-Author: Celiac Section, Manual of Clinical Dietetics, American
Dietetic Association and Dietitians of Canada
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance
Group, Canadian Celiac Association
Advisory Board: Living Without Magazine
EMail: [log in to unmask]
Phone: (306) 536-7716     Fax: (306) 751-1000

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