FDA food labeling has a real impact on American’s health.

In a good way!

The research shows just how effective these strategies can be when attempting to change behaviors.

By labeling and banning trans fats a significant, positive change has occurred.

Blood levels of trans fat declined 58 percent from 2000 to 2008. FDA began requiring trans-fat labeling in 2003. During the same period several parts of the country — New York most famously — passed laws limiting trans fats in restaurant food and cooking. The makers of processed food also voluntarily replaced trans fats with less harmful oils.

The decline, unusually big and abrupt, strongly suggests government regulation was effective in altering a risk factor for heart disease for a broad swath of the population.

The Food and Drug Administration is reevaluating standards and food labeling for products defined as gluten-free.

The Food and Drug Administration (FDA) announced Tuesday that it will be re-examining the standards by which foods on supermarket shelves can be labeled as “gluten-free”.

Currently, the amount of gluten permitted in “gluten-free” items available in stores can vary.

The FDA says that it is aiming to “eliminate uncertainty about how food producers may label their products,” as well as “assure consumers who must avoid gluten that foods labeled ‘gluten-free’ meet a clear standard established and enforced by the FDA.”

Gluten inflames the small intestine of people who suffer from celiac disease; the protein, commonly found in wheat, barley, and rye, is often used as a stabilizing agent in as assortment of foods such as condiments, ice cream, and soy sauce.