FDA’s new regulation for gluten-free labels
|Dana A. White|
Dana A. White, a registered dietitian and a clinical assistant professor of athletic training and sports medicine, is available to discuss the Food and Drug Administration's new regulation for gluten-free claims on food labels.
"The FDA's decision to increase guidelines for gluten-free product labeling is a good one," White says. "People who suffer from celiac disease really need to be cautious and the FDA guidelines will offer additional reassurance that the foods they choose won't make them sick. However, there is a common misconception that gluten-free diets are 'healthier' or for weight loss. People with celiac disease must adhere to a gluten-free diet, but people who are not afflicted with this condition, put themselves unnecessarily at risk for nutrient deficiencies by banishing all gluten from their diet. Also, many gluten-free products, including a variety of baked goods, are higher in calories than their gluten-free counterparts, which could lead to weight gain. That said, there are many healthy foods that are naturally gluten free."
To speak to White, please contact John Morgan, associate vice president for public relations at Quinnipiac University, 203-206-4449 (cell) or 203-582-5359 (office).