**6. The Case of Gluten and Celiac Disease**

Another good example is Celiac disease, a hereditary, chronic inflammatory disorder of the small intestine, which has no cure, associated with gluten intake. In the U.S. Federal Register [35], a final rule was published defining the term "gluten-free" and establishing the requirements for the voluntary use of that term in food labeling. The final rule (21 CFR 101.91) is intended to ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labeled.

There is still uncertainty in interpreting the results of test methods on a quantitative basis that equates the test results to an equivalent amount of intact gluten. Therefore, alternative means are necessary to verify compliance with the provisions of the rule for fermented and hydrolyzed foods, such as cheese, yogurt, vinegar, sauerkraut, pickles, green olives, beers, and wine, or hydrolyzed plant proteins used to improve flavour or texture in processed foods such as soups, sauces, and seasonings.
