What defines a "gluten-free" food product?

A food product is defined as "gluten-free" when it does not contain gluten, which is a protein found in grains such as wheat, barley, and rye. This definition is crucial for individuals with celiac disease or gluten sensitivity, as the consumption of gluten can lead to serious health issues for them. The importance of labeling foods as gluten-free arises from the need to provide safe dietary options for those affected.

In contrast, the other options do not accurately define gluten-free products. A gluten-free product can still contain carbohydrates, as many gluten-free alternatives are made from grains like rice or corn that are carbohydrate sources. Additionally, gluten-free foods can vary widely in calorie and protein content, and being gluten-free does not inherently imply any specific levels of calories or protein. Therefore, the focus on the absence of gluten makes the definition clear and relevant to dietary restrictions for specific individuals.