|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1153|
|Submitter :||Ms. Claire Mason||Date & Time:||09/20/2005 04:09:13|
|Organization :||Ms. Claire Mason|
|Category :||Individual Consumer|
| I am diagnosed with a degeneratove neurological disorder caused by small amounts of gluten in my diet. I went on a controlled gluten diet in 1990 but did not know that I had Celiac Disease. I eliminated all the major food offenders - bread, pasta, etc. but did sometimes have cookies. I had made no attempt to eliminate the many products that use gluten as filler or for preventing clumping. Such a small amount of gluten was, over time, sufficeint to cause serious brain degeneration - causing gait and balancce disorder. The presence of gluten or the possibility of presence should be on the label - otherwise persons like myself are put at risk. See clip below.
How much gluten is in a normal diet, and how much does it take to cause damage in a celiac?*
The average gluten-containing diet contains roughly 10-40 grams of gluten per day. This figure is based on the amounts of gluten in your average slice of whole wheat bread, which contains around 4.8 grams of gluten (10% gluten by weight), and the amount of gluten in a serving of pasta, which is roughly 6.4 grams of gluten (11% gluten by weight). The smallest amount of gluten which has been shown by a biopsy to cause damage to a celiac is 0.1 gram per day (Catassi et al.). This is approximately the amount of gluten contained in 1/48th of a slice of bread! . . .