It is estimated that about 1% of the population worldwide suffers from celiac diseases, and as a result are gluten intolerant. However, due to lack of effective coeliac management practices, avoiding gluten is the only option for them. These patients have to rely on accurate labelling of gluten-free products.
While gluten free is a voluntary claim for labelling of food products, FDA specifies that manufacturers must use it responsibly and in an accurate manner, and the claim should not be misleading in any aspect. According to FDA, for a product to be labelled as gluten free, the gluten content in it must be less than 20 parts per million. This is the lowest level which can be detected reliably in foods using scientifically validated analytical methods.