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gluten

FDA Issues Standards for Products Labeled Gluten-Free

Autism families and GI specialists welcome new clarity and science-based standards
August 05, 2013

In a move welcomed by millions with gluten sensitivities, the U.S. Food and Drug Agency has set standards for food products labeled “gluten free.” Specifically, such products can no longer contain more than 20 parts per million of gluten, a protein abundant in wheat and related grains. The standard is similar to levels recently set in Canada and the European Union.

Unraveling Autism’s Gluten Mystery

Findings add to evidence that gluten-free diets may help ease GI problems in some individuals affected by autism
June 21, 2013

New research adds to the evidence of a potential link between autism and sensitivities to gluten, a protein found in certain grains such as wheat. The researchers found that elevated antibodies to gluten were more common among children with autism than in others. In addition, the elevated antibody levels corresponded to GI symptoms such as pain and constipation.