|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1370|
|Submitter :||Ms. Rebecca Hammer||Date & Time:||09/20/2005 05:09:58|
|Organization :||Ms. Rebecca Hammer|
|Category :||Food Industry|
| 1. "Gluten-free" on a food label should mean that there are no gluten ingredients in the product and that every precaution possible has been taken to ensure that the product is free from cross contamination from non gluten ingredients. Some people who have allergies or gluten sensitivity are severely affected by even trace amounts. People with severe allergies could drop dead instantly. People with gluten sensitivity can be adversely affected for days or even weeks following accidental ingestion of the ingredients, wheat, rye, barley, and oats. Over time ingesting of these ingredients can become life threatening to those who have gluten sensitivity.
2. I check the list of ingredients and call the manufacturer if the food looks as if it could possibly be a safe food for me. This takes an enormous amount of time from my already busy schedule. I have been reduce to eating a small number of foods because it is hard for me to find time to call the manufacturer during business hours.
3. Less than one percent of the foods in the grocery store are labeled gluten-free. Most of those foods are the gluten free version of foods that would normally be found in a bakery. When I look for a convenience entree' or a frozen dinner I have very little from which to choose.
4. I would always choose a product with "gluten-free" on the label over a product with the same ingredients listed which does not, because I don't have time to call the manufacturer everytime I purchase an item.