/PRNewswire-USNewswire/ — May is Celiac Awareness Month. An estimated 3 million Americans suffer from celiac disease, a genetic autoimmune digestive disorder that damages the small intestine. Celiac disease is triggered by consumption of a protein called gluten, which is found in wheat, barley, rye, and crossbreeds of these grains. Gluten gives breads and other grain products (such as cakes, cereals, and pastas) their shape, strength, and texture. For those suffering from celiac disease (or choosing/preparing food for someone who does), identifying gluten-free food is critical.
In August 2013, the U.S. Food and Drug Administration (FDA) issued a regulation that standardized what “gluten-free” means on food labels. This ensures that gluten-free claims on food products are consistent and reliable across the food industry.