|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1268|
|Submitter :||Dr. Jay Perlman||Date & Time:||09/20/2005 05:09:16|
|Organization :||Dr. Jay Perlman|
|Category :||Individual Consumer|
| 1) What should 'gluten-free' mean on a food label?
The amount of gluten present is below detectable levels or those levels considered to be damaging to individuals with Celiac disease.
Important for those with Celiac disease to be confident that a product labeled 'gluten-free' is safe to eat.
2) How do you identify foods that do not contain gluten?
Read labels carefully. Contact company websites and/or call company to determine if product is gluten free. Review gluten free product listings.
Time spent identifying foods?
I spend significant time reading gluten free product listings, websites. When food shopping, considerable time is spent reading labels to make sure product may be gluten free.
3) What percentage of foods and which types purchased are marked 'gluten-free'?
About one-third or less are labeled gluten free. Organic food companies are much better at labeling products.
4) Does 'gluten-free' printed on a product label influence your decision to purchase products having the same ingredients? To what extent? Example:Two cans of tomato sauce on the shelf both contain only tomatoes and salt and only one is marked gluten-free.
Absolutely would choose product labeled gluten free. Cross contamination is a major concern
5) Would you consider a two or more level definition of gluten-free helpful?
Example: If Level A meant the absence of any wheat, barley, rye, oats and any of their derivatives and level B meant the presence of trace amounts, less than 'X' parts per million, of wheat, barley, rye, oats and any of their derivatives and level C meant the presence of small amounts, less than 'Y' parts per million, wheat, barley, rye, oats and any of their derivatives. (Using 'X' and 'Y' to identify quantities to be determined by the FDA.)