2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1032
Submitter : Ms. Susanne Corning Date & Time: 09/20/2005 03:09:42
Organization : Ms. Susanne Corning
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
Here are my answers to FDA questions to define the term "gluten-free" on food labels:

1) Gluten free should mean absolutely NO gluten in the product, because I am a celiac who is so sensitive that even trace amounts of gluten can make me very ill and damage my intestines.
2) I use CSA Mainstream Product Guides, GFCF Diet Product guide and READ LABELS of any food which is processed in any way. I spend at least 33% of my shopping time reading labels to discern gluten free status. (I also check for dairy and soy ingredients which I must avoid.)
3) I purchase 100% of bread, pastry and grain products, salad dressings and condiments, marked gluten free. On many other types of processed foods, I rely on ingredient labels which hopefully indicate the presence of the 8 major allergens. However those omit barley, rye or oats which also contain gluten.
4) Yes, the label "gluten free' on a product influences my decision to purchase that product almost 100%. I also must consider whether a product contains dairy or soy, because I also have dairy and soy intolerances.