In a noteworthy development from Rockville, Maryland, the FDA has embarked on a formal investigation into products containing gluten or those susceptible to gluten cross-contamination. This move could potentially lead to new labeling requirements for such products. The agency’s decision comes in response to a citizen petition emphasizing the need for improved labeling and prevention of cross-contact with gluten, a protein commonly found in wheat, barley, and rye.

To bolster its investigation, the FDA is calling upon industry experts and the general public to share their insights and experiences related to gluten labeling and contamination. This collective input is crucial, given the agency’s review which identified “several serious data gaps” in its current understanding of gluten and its health implications.

For many individuals, particularly those with celiac disease, gluten poses significant health challenges. Celiac disease is an autoimmune disorder where ingesting gluten triggers an immune response that gradually damages the lining of the small intestine, as explained by the Mayo Clinic. Additionally, some people experience general gluten intolerance, which manifests as digestive discomfort, fatigue, and other symptoms, according to the American Academy of Allergy, Asthma, and Immunology.

Gluten sensitivities are experienced in people with celiac disease, an autoimmune condition where the immune system is triggered by gluten, which can cause damage to the small intestine’s lining over time, according to the Mayo Clinic. People can also have general gluten intolerance, where their bodies have difficulty digesting gluten and causes discomfort, fatigue, and other symptoms, according to the American Academy of Allergy, Asthma, and Immunology.

“People with celiac disease or gluten sensitivities have had to tiptoe around food, and are often forced to guess about their food options,” FDA Commissioner Marty Makary said Wednesday in a press release. “We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices.”

The FDA is looking for detailed information, such as the prevalence of products where rye or barley were not currently disclosed, information on the severity and potency of rye and barley food allergies, and concerns around the gluten content of oats. People can submit their comments online or through written submissions. Click here for more details.