|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1266|
|Submitter :||Ms. Loretta Pierce||Date & Time:||09/20/2005 05:09:51|
|Organization :||Ms. Loretta Pierce|
|Category :||Individual Consumer|
| With an increase in the diagnosis of gluten intolerance in the U.S.
population, it is essential for individuals with Celiac Disease and Dermatitis Herpetiformis that food (and drug manufacturers) clearly define the contents on the ingredient label. Food sources should be clearly identified so that any gluten in a product is listed.
Gluten-Free should mean no wheat, rye, barley or oats in any form.
For the health and safety of the Celiac and DH population, this would eliminate time spent researching a product with periodic phone calls to the manufacturer's Consumer Services Department to inquire about the "Gluten-free" status of the item. Many times, I do this while grocery shopping, or from home, and can spend approximately fifteen minutes or more on the phone with a Consumer Services representative. Faced with the frequency of changes in formulations, these periodic checks are currently necessary. Products clearly labeled Gluten-Free would eliminate the need for this ongoing vigilance.
For the small percentage of food manufacturers who have opted to identify their product(s) as Gluten-Free, they are to be applauded for making food shopping safer and more convenient for Celiacs and those with DH. The products manufactured by those companies are high on my priority list. Some of them include: desserts, baking products, and
Gluten-Free identification on food (and drug) products would benefit not only the individual, but the manufacturer as well. There would be no need to compile GF lists for mailing; frequent calls to Consumer Services would be cut and a population of Celiacs would be confident in their food (and drug) purchases.
North Lauderdale, FL 33068
Southeast Florida Celiac Sprue Support Group