<<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 *Support summarization of posts, reply to the SENDER not the CELIAC List*