WASHINGTON, D.C. — The U.S. Food and Drug Administration has issued a request for information as part of an effort to improve how gluten-related ingredients are disclosed on packaged foods in the United States.

The request focuses on labeling practices and the prevention of cross-contact involving gluten, particularly non-wheat gluten-containing grains such as rye and barley, as well as oats that may be affected by cross-contact. According to the agency, the effort is intended to improve transparency for consumers who have health conditions such as celiac disease or gluten sensitivities.

The action was announced by the FDA and the U.S. Department of Health and Human Services, which oversees the agency. HHS Secretary Robert F. Kennedy Jr. said the request is intended to gather public input on ingredient disclosures that may affect health conditions and food allergies.

The FDA said it is seeking information on reported adverse reactions related to these gluten-related ingredients, as well as concerns about whether rye and barley are consistently disclosed on product labels. The agency is also requesting data on the prevalence and severity of allergic reactions to rye and barley, and on issues related to gluten content in oats.

FDA Commissioner Marty Makary said individuals with celiac disease or gluten sensitivities often face uncertainty when selecting food products and encouraged stakeholders to provide information and data to help guide future policy decisions.

The agency noted that its review of existing research, including international reports, has identified data gaps that limit its ability to fully assess the public health impact of these ingredients. The information gathered through the request will be used to help determine potential next steps, including whether future regulatory actions are needed to improve protections for consumers with celiac disease.

The request for information was issued January 21, 2026, and public comments will be accepted through the federal rulemaking process.