A gluten-free diet is one that that does not contain the protein gluten. Gluten is found in grains such as wheat, barley and rye (sometimes in oats). Gluten causes inflammation in the small intestines of people with celiac disease.
A gluten-free diet is required by patients with celiac disease (1% population) as it helps to control signs and symptoms and prevent complications. Earlier in 2016, the FSSAI had notified the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2016 relating to standards for gluten food and low gluten food. Correspondingly it made changes in Food Safety and Standards (Packaging and Labelling) Regulations, 2011 in packaging labels for gluten free and low gluten foods (rice, millets, ragi, oats, rye, barley, maize, wheat, pulses and legumes) specially processed to reduce gluten content to a level 20-100mg/kg.…
