MINNEAPOLIS (WCCO) — Millions of Americans suffer from gluten intolerance, and soon new food labels will make it easier to make sure what you’re getting is really gluten free.

Gluten is a protein found in grains like wheat, rye, and barley. In people with Celiac Disease, gluten triggers antibodies that attack the lining of the small intestine, making a person unable to absorb nutrients.

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Now, the FDA is requiring foods to meet certain standards before they can carry the gluten free label.

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“They set a limit to how many parts per million of gluten can be in a food that are considered gluten free. So this really helps the celiac patient,” said Dr. Shervin Rabizadeh of the Cedars-Sinai Medical Center in Los Angeles.

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Many Gluten-free foods already meet FDA standards, but experts say the new definition will help eliminate confusion at the grocery store.